Salcic.
Sauces, ingredients:
- 1/2 l of milk
- 30 g of fresh yeast
- 5 egg yolks
- 1 kg of flour type-400
- a bit of salt
- 4 spoons of sugar
- 1/2 kg of minced pork fat
File:
- optional sweetened chopped cherries, apricot jam, ground walnuts and powdered sugar
Salčići, preparation:
- Mix 1/8 of the flour (I put one handful) with lard (1/2 kg ground) and leave it to rest.
- Knead the rest of the flour with 1/2 l of milk, in which fresh yeast has been dissolved, add 5 egg yolks, a little salt, 4 spoons of sugar, and knead the dough hard.
- Roll out the dough with a rolling pin, then place the lard dough over the rolled out crust.
- Knead the dough like any puff pastry, roll it three times and leave it to rest for 20 minutes each time.
- Gently press the dough with a rolling pin (so that it is about a finger thick and when you cut the strips, let it be about 20 cm wide, so that the filling can fit, gently transfer the dough and very gently press the edges so that they stick together.
- Always place the filling about 1,5 cm away from the starting side, when the dough is transferred, gently press the empty part without the filling so that the edges do not separate.
- Place the dough in a floured tray (do not grease), bake at around 220C.
- Leave the baked salčić to cool a little in the tray, sprinkle with powdered sugar and enjoy.
Nada Georgijev-Gačić
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