At my mom Mirjana's, they are not soft, they are bread cookies. Always knead the bread dough more than you need, and leave some for the bread cookies.
So, all the ingredients are like for bread.
You can eat them for breakfast, as a main course, for lunch, snack, for dinner with jam, pate, cheese. Well, there are so many variants. It's all a matter of taste and imagination.
It's like there's some magic in these bread cookies, you take one, then eat, then another, third, and it's hard to stop. Well, then, you eat half of the fourth, and your hand goes to the other half by itself. And in the blink of an eye, you've already eaten four, ouch... And they seem to increase in the pile instead of decreasing by some magic.
My mom always has an interesting story for children who don't eat well, who are spotty while eating... She says: take a cookie of bread and if it's hollow when you cut it in half, quickly imagine a wish and it will come true. I cut a couple of these mekikas in half, they were hollow when I cut them in half, I imagined a wish, maybe not just one, because I ate more than one mekika. Now I'm waiting to see if it will come true.
Isn't it nice, to be children at least for a moment, imagination does everything, we write our stories on the wings of imagination...
Magic is a miracle. These are my magic wands.
Alas, I almost forgot to write, the flour must be sifted and that is part of the magic, I will describe that part another time...
Old fashioned muffins, bread cookies:
- 250 ml of lukewarm water,
- 20 g of fresh yeast,
- 500 g of flour,
- half a teaspoon of salt and
- 1 teaspoon of sugar.
Old-fashioned cookies, bread cookies, preparation:
- Put a teaspoon of sugar, crushed yeast and a teaspoon of flour in lukewarm water. Let the yeast rise.
- Put the necessarily sifted flour in a mixing bowl, add yeast, lukewarm water, salt and knead the dough.
- Leave the dough to rise.
- Break it apart and take it out with a glass, a spoon or simply cut into pieces.
- Leave another 10 minutes for the soft dough to rise.
- Pour oil or fat into the pan and fry the tenderloins.
Verica Poznanović
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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