- 500 g Extra white flour type 400
- 200 ml milk
- 1 egg white
- 50 ml cooking oil
- 20 g fresh yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- an egg for coating
- sesame and poppy seed for decoration
- 100 g softened butter
FESTIVE POGACHA
Ingredients
6-8
180
PREPARATION
In a deep bowl put all ingredients except the egg for coating, butter, sesame and poppy seeds for decoration. Knead the dough and let it rise to room temperature for about 70 minutes. Divide the dough into 2 equal parts. Roll out two round crusts. Coat one with butter and cover with the other crust. Cut the crusts into 16 equal parts. Fold each piece into rolls and place them in a greased pan with a mechanism. Leave for about 30 minutes, during which time preheat the oven to 180 degrees. Coat the cake with the egg, sprinkle with sesame and poppy seeds and bake for about 30-40 minutes until it gets a nice golden brown color.
RAVIOLI
For the dough: 400g Extra white flour type 400 4 eggs little salt For the filling: 200 g cream cheese 100 g parmesan
2-450
PIE-BREAD WITH COTTAGE CHEESE
For the dough: 800 g Extra white flour type 400 350 ml milk 2 eggs 1 egg white 1 yolk for coating 50 ml cooking oil 50 ml yogurt 30 g fresh yeast 2 teaspoons salt 1 tablespoon sugar For the filling: 150 g butter or margarine 300 g cottage cheese
4-6150
Fast bruschetta
8 slices of Rye rusk 4 garlic cloves 2 tablespoons olive oil 4 red roasted peppers 200 g of cheese parsley
410
Sweet rusks
12 slices Wheat rusk 2 small cups of cranberry juice 1/2 small cup of water 125 g sugar 1 bag of cinnamon 1 piece of zest 2 tablespoons starch 2 tablespoons almonds 2 tablespoons raisins
625
Bruschetta with prosciutto
several slices Rye rusk 150 g ham 300 g cherry tomatoes 1 ball mozzarella cheese chive (or parsley or scallions) olive oil 1 clove garlic salt
450
HOME-MADE TOBLERONE
200 g of crushed Cookies with chocolate pieces and hazelnuts 150 g butter 200 g of chocolate 2 tablespoons honey 1 dl Coca-Cola 200 g of sugar 75 g of coarsely chopped hazelnuts 75 g of coarsely chopped almonds 100 g of chocolate for glaze
10-1230