COMPETITION FOR THE BEST SALČIĆ OF SERBIA - salenjaci, Jelica Podraščanin.
Saljanka, ingredients:
- 600 g of ground lard,
- 1 kg of flour,
- half a teaspoon of salt,
- spoon of sugar,
- 2 eggs,
- 1 yeast,
- 1,5 dl of lukewarm milk i
- 2 dl of lukewarm water.
To charge:
- jam or jam.
To twist the saltines:
- powdered sugar.
Salenjaci, preparation:
- Put milk and a spoonful of sugar in a bowl, add yeast and let it rise.
- When the yeast rises, add: lukewarm water, eggs, 2/3 of the flour and salt and knead the dough so that it is not hard. If necessary, add a little flour.
- Divide the dough into four parts and make balls and leave to stand for 15 minutes.
- Then take one ball and roll it into a rectangle with a rolling pin and spread it with a quarter of the lard.
- Then separate the second part of the dough and put it over the lard and spread it again with lard and do the same with the remaining two parts.
- Then fold the left part of the dough, then the right, and then the upper and lower part.
- Cover with a cloth and let it stand for 15 minutes.
- Stretch the dough again and fold it first from the top and then from the bottom, then from the right and then from the left, then cover with a cloth and let it stand for 15 minutes and rise again.
- Sprinkle flour on the table on which the dough is placed and roll it out with a rolling pin to the thickness of a finger, and then cut it into squares.
- Press the middle of each square with your finger and put a spoonful of firmer jam or jam in the recess and fold the square to make a triangle, and take the ends on the long side and join them together to get a heart-shaped salt. You can also just fold the square and be like a book.
- Bake in a preheated oven at 200 degrees for about 20-25 minutes, which depends on the stove.
- Leave the baked salt cakes to cool a little, then roll them in powdered sugar.
- If they are wrapped hot, the sugar will absorb the fat and they will be as if they were not wrapped in sugar.
- The next day the salenjaks are hard, and in order for them to be as beautiful as when they are baked, you should leave a part of the salenjaks so that they are not rolled in sugar and put them in a pan at 100 degrees the next day, to warm them up and then roll them in powdered sugar.
It takes about 3 hours to prepare the salt shaker.
Jelica Podrascanin
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