Old-fashioned cornmeal cake.
Old-fashioned corn cake, ingredients:
- ½ kg of flour
- 1 tablespoon fat
- a pinch of salt and sugar
- 250 ml of water
- ½ fresh yeast
To coat:
- 100 g of fat
- 100 g of sugar
Old-fashioned cornmeal cake, preparation:
- Add yeast and a teaspoon of sugar to lukewarm water and let it rise.
- Meanwhile, pour flour, 1 tablespoon of fat, a pinch of salt into a mixing bowl and add yeast.
- Combine all ingredients and let the dough rest for 10 minutes.
- Then divide it into 4 noodles, roll out each one a little with a rolling pin and coat with grease to prevent a crust from forming.
- Leave the noodles to "rest" for 30 minutes.
- Place a large tablecloth on the table and stretch the dough with your fingers as far as it will go.
- If it happens that the dough starts to crack, no big deal, because you won't even notice it when you roll it.
- Roll tightly on one side and on the other, using a tablecloth, then cut in the middle with a knife so that you get 2 rolls.
- Wrap them around cornmeal or a mold for shaum rolls.
- Arrange in a baking tray and coat with fat and sugar, which were previously whipped into foam with a spoon.
- Bake at 200 degrees for about 20 minutes.
- When they cool down, take out the cornmeal and serve.
Preparation time: 90 minutes
For 4 people
Snezana Kitanović
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