Salcic – traditional Serbian cakes.
Salčići - Željko Aksentijević - Recipes and Cookbook online
Salčići - traditional Serbian cakes.
- 1 kg of flour
- 0,5 kg of fat
- 5 egg yolks
- 2 glasses of white wine
- 2 spoons of sugar
- salt (tip of a knife)
- The fat is first cleaned of veins and ground.
- In the meantime, beat the egg yolks with sugar, add salt and lemon and mix with flour and white wine. The dough must not be too hard and therefore, the flour should be added gradually. Knead one part of the flour separately with lard.
- The dough mixed with white wine should be rolled into a square crust (slightly thicker), mixed with lard, rolled into a crust of the same thickness and placed one on top of the other. Fold both crusts in the shape of a letter and let them rest for some time in a cold place. Then roll them out again into a unique crust, fold them like the first time and let them rest again. Repeat this 3 or 4 times so that the dough rolls out better. After the last development of the crust, cut into square pieces of the same size, fill with jam, wrap and place in a greased baking tray. Bake the salčić on a high heat so that they will spread out nicely and grow.
- Take them out when they are done and immediately sprinkle them with powdered sugar.
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