- 500 g Extra white flour type 400
- 250 g lukewarm milk
- ½ fresh yeast
- 3 tablespoons sugar
- pinch of salt
- 1 teaspoon of alcoholic vinegar
For the filling:
- 200 g cow cottage cheese
- 100 g chopped fresh spinach
EASTER POGACHA
Ingredients
6-8
155
PREPARATION
Knead a soft and smooth dough from all these ingredients. Leave to rise for 90 minutes. Knead the dough and roll out the crust into a rectangular shape. Apply the filling and roll the dough into a roll. Cut in half and fold in a braid. From the braid prepared in this way, a circle is formed and the ends are joined. Coat with egg yolks and bake at 170° C for about 30 minutes.aa
Rusk cake with pudding
1 package Wheat rusk 500g sugar 1 liter water 2 bags of vanilla sugar 2 bags of chocolate pudding 2 bags whipped cream
825
ZELNIK
1 kg Extra white flour type 400 1/2 fresh yeast 500 ml water salt to taste For the filling: 4 leek stalks 1 egg 200 g cottage cheese
6-8120
SOUR CHERRY PUFF PASTRY PIES
For the pastry: 300 g Extra white flour type 400 125 ml of mineral water 2 tablespoons oil a pinch of salt 150 g butter or margarine For the filling: 200 g frozen cherries left to melt 1 tablespoon starch 3 tablespoons sugar 1 teaspoon vanilla extract a pinch of cinnamon
1290
Polenta with parmesan
170 g Corn flour 600 ml water 600 ml milk 40g grated parmesan 40 g butter For the sauce: a little coarse salt 60 g fresh basil 1100g grated parmesan 150 ml oil
225
LEAN ROLLS
500 g Extra white flour type 400 200 ml lukewarm water 10 g fresh yeast salt to taste 2 tablespoons sugar 60 ml cooking oil sesame margarine for greasing
8-10120
ROSES WITH OLIVES
600 g Extra white flour type 400 250 ml lukewarm water salt to taste 15 g fresh yeast 1 teaspoon sugar 70 ml of cooking oil green olives with peppers, cut in half sesame
5-8120
MILIBROD
1 kg Extra white flour type 400 3 eggs 150 g cooking oil 100 g butter 250 g sugar 250 g milk 1 yeast 1 vanilla
6-8110