Panetonne Pudding

I NEVER throw food (which is not difficult to archive, if you have 3 men in house)! There is always a way or two to use it up. If you ever have Panetonne (or any similar yeast cake) leftovers, you must try this pudding. Easy and quick!

Ingredients:
Panetonne leftovers (or other yeasted cake)
4 eggs
1/2 cup sugar
1 tsp vanilla
2 cups cream
1/2 cup flour
Method:
Prepare a cake ring, place baking paper over it. Slice Panetonne and place some pieces snugly on bottom. Beat sugar and eggs until fluffy. Add vanilla, cream and flour, mix well. Pour 5-6 spoons of this mixture over slices of Panetonne. Cut the rest of cake into cubes and put them into egg mixture; mix well.
Preheat oven to 180*C. When ready, place remaining mixture over slices and bake for 30 minutes. Serve warm or cold.

'Puding' od Panetonne Kolača

Nikada ne bacam hranu (sto mi nije tesko kraj 3 muskarca!). Uvijek postoji nacin ili dva da se hrana 'reciklira'. Ako vam nekada preostane Panetonne ili nekog drugog kruha / kolaca sa kvascem (pinca?), probajte ovaj 'puding', koji je lak i brz za napraviti.

Potrebno:
Ostatci Panetonne ili drugih kolaca sa kvascem
4 jaja
1/2 solje secera
1 tsp vanila ekstrakta
2 solje slatke pavlake
1/2 solje brasna
Nacin:
Prekrijte model za torte sa papirom za pecenje. Narezite Panetonne na snite, prekrijte dno sa njima. 
Umutite secer sa jajima u pjenastu masu, dodajte vanilu, vrhnje i brasno. Sa 5-6 kasika ove mase, prelijte postavljene snite. Ostatak kolaca narezite na kockice i ubacite u preostalu masu sa jajima i promijesajte. Ukljucite rernu na 180*C. Kada se zagrije, uspite svu preostalu masu preko snita u kalupu i pecite 30-ak minuta. Sluziti toplo ili hladno.

Bread Rolls with Sweet Potato (Kumara) Filling / 'Flower Bread'

....

For those who like their breakfast to look special. I used original (Zhong Thang) dough, but any sweet bread dough can be shaped this way. Following recipe is for 6 rolls.

Ingredients:
Zhong Tang starter-
15 g flour
75 g water
(mix flour and water, cook over low heat or microwave until thick; cover and let it cool)
Filling-
125 g cooked sweet potato, mashed
15 g sugar 
25 g  butter
(mix all into smooth paste, wrap into cling wrap and refrigerate)
Final dough-220 g bread flour
40 g sugar
3 g salt
3 g instant dry yeast (or 8 g fresh yeast)
 1  egg + 1 yolk
60 g milk
75 g zhong tang   (room temperature)
40 g  softened butter  

 -egg white for brushing, seeds for decoration

Method: 
Mix all ingredients for dough and knead a bit (or use mixer, breadmaker...). Cover and let it rise (45min-1 hour). Take filling out of fridge , divide into 6. Divide dough into 6. Roll each piece into circle, place 1 part of filling in the middle and bring edges together, forming a ball. Let it rest one time more about 20 min(with smooth side up). Roll each ball gently into a 10-12 cm circle, then cut as shown into 8 wedges, leaving centre uncut. Put the edges of 2 parts together on bottom, then press slightly with your palm. Repeat with others. When all done, brush each with egg white, place some poppy seeds (or other) in the middle . Place all rolls onto lined baking tin. Switch oven to 180*C; when ready place rolls inside and bake for 12-15 minutes, or until golden. Take out and place onto a wire to cool. Consume warm or cold.

Cvjetovi sa punjenjem od slatkog krompira

Pecivo za one koji zele da im dorucak (uzina) izgleda lijepo. Koristila sam Zhong Thang metod tijesta, ali bilo koje tijesto za peciva moze biti oblikovano na ovaj nacin. Navedena kolicina dovoljna za 6 cvjetova.

Potrebno:
Zong tang  smjesa-
15 gr brasna
75 gr vode
(skuhajte ovo u gustu smjesu, pokrijte i ostavite hladiti)
Fil-
125 gr kuhanog slatkog krompira, propasiranog
15 gr secera
25 gr maslaca
(pomijesajte sve sastojke u glatku smjesu, zamotajte u plasticnu foliju i ostavite u frizider). 
Finalno tijesto-
220 gr brasna (za peciva)
40 gr secera
3 gr soli
3 gr instant kvasca (ili 8 gr svjezeg)
1 jaje + 1 zumance
60 gr mlijeka
75 gr pocetne (zong tang) smjese, sobna temperatura
40 gr maslaca, omeksalog

-bjelance za premazivanje + sjemenke za ukrasavanje  

Nacin:
Umijesite tijesto od navadenih sastojaka (rucno sa mikserom ili pekacem..), ostavite pokriveno na toplom da se dize (45min - 1 sat).  Izvadite fil iz frizidera, podijelite ga na 6. Podijelite tijesto na 6 dijelova. Razvaljate svaki u krug, zatim u sredu stavite fil. Sastavite krajeve prstima, ostavite svaku lopticu naopako da se odmori, oko 20 minuta.
Razvaljajte lopte njezno na krugove 10-12 cm, zatim izrezite na reznjeve kako je prikazano, pazeci da sredina ostane neprorezana. Hvatajte po dvije 'latice' pa im krajeve slijepite prstima s donje strane. Lagano pritisnite dlanom. Ponovite sa ostalima, zatim premazite bjelancetom, ukrasite sjemenkama i smjestite na papirom oblozenu tepsiju / pleh.
Ukljucite rernu na 180*c. Kada je zagrijana smjestite peciva unutra i pecite 12-15 minuta, ili dok ne postanu blago zlatne. Izvadite i postavite na zicu za hladjenje. Konzumirajte tople ili hladne.

Decorative Bread / 'Sunflower Bread'

This is a simple way of making everyday bread look special. Along with braiding, it's most common way of decorating bread in central and Eastern Europe (usually during Easter and Christmas). You can use any recipe for basic white bread, that calls for 5-6 cups of flour. Pan for baking is a pizza size pan, only much deeper (5 cm).

 Ingredients:
1 cup water
1 cup milk
2 tbs olive oil
1 tbs sugar
1,5 teas salt
2 teas yeast
5,5 cups flour
- extra oil (or melted butter), for brushing each layer
Beaten egg white for brushing the top + seeds for sprinkling
Coloured boiled egg for centre (optional)
Method:
Put all ingredients in a bread maker, and program it for dough only (or make a dough by hand, and let it rise on a warm spot for 1 hour). When ready take out, and divide into 4. Roll out each into a circle, brush with oil or butter. Stack them onto one pile; Don't brush the top layer. Cut the dough as you would slice pizza, only leave the edges non-cut through. Now, make cuts in the middle of each 'slice'. Turn the corner of dough through that cut and place onto same spot. Repeat with other 7. (You can place an boiled egg in the middle)  Cover with a clean tea towel and let it rise on a warm spot.
Preheat oven to 180*C. Brush risen dough with beaten egg white, decorate with seeds and bake for 45-50 minutes.

Dekorativni Hljeb /Kruh  ('Suncokret pogača')

Jednostavan nacin za uciniti svakodnevni hljeb / kruh specijalnim. Uz 'pletenje', ovo je jedan od najuobicajenijih nacina dekorisanja u centralnoj i istocnoj Evropi (obicno za vrijeme Uskrs i Bozica). Mozete koristiti bilo koji recept za bijeli hljeb / kruh, koji koristi 5,5 -6 solja brasna (oko 850 gr). Pleh je velicine pice, samo nesto dublji (oko 5 cm).

Potrebno:
1 solja (250ml) vode
1 solja mlijeka
2 K maslinovog ulja
1 K secera
1,5 k soli
2 k instant kvasca
5,5 solja brasna za hljeb/kruh
- ulje (ili otopljen maslac) za premazivanje svakog sloja
bjelance umuceno za premazivanje povrsine + sjemenke za posuti
Obojeno jaje za centar (ako zelite)
Nacin:
Stavite sve sastojke u masinu za mijesenje i programirajte na tijesto; ili umijesite rucno i ostavite na toplom 1 sat. Kada je spremno, podijelite na 4 dijela. Razvaljajte svaki na krug i premazite maslacem ili uljem svaki osim posljednjeg. Slozite ih jedan na drugi. Izrezite tijesto kao sto biste picu, tj na 8 dijelova, s tim sto krajeve ostavite ne prorezane. Sada svaki komad prorezite po sredini. Kroz taj prorez zavrnite tijesto i vratite ga na mjesto. Ponovite isto sa ostalih 7 dijelova. Pokrijte tijesto i ostavite na toplome. 
Ukljucite rernu na 180*C. Premazite kruh sa umucenim bjelance i ukrasite sa sjemenkama. Pecite oko 45-50 minuta.

Kiflice ( Kiflitseh) - Classic of eastern Europe

Every country in eastern Europe has some kind of kiflice. These are coming from  countries of former Yugoslavia. 

Ingredients:

500 g flour

1/2 cup  milk, warm

1  (7 g) packet of instant yeast

2 tbs sugar

200 g butter, softened (or 175 g lard)

100 ml sour cream

1 tsp lemon zest (optional)

jam for filling

icing sugar for dusting / rolling in 

Method: 

Mix yeast, 1 tbs flour and 1 tsp sugar with milk. Let it activate. 

Mix all dry ingredients, add butter, activated yeast and sour cream. Make a soft dough, kneading for at least 5 minutes. Divide into 4 balls and let it (covered) double in a warm spot. After an hour or so, roll out each ball into a (large dinner plate size) circle. Cut wedges (8 or 12) with pizza cuter. Place 1/2 tsp of jam on each end of dough, fold corners then roll towards sharp corner (picture bellow). Place kiflice on a baking sheet, cover with clean cloth and let it rest for 30 min. Preheat oven to 170*C, bake for 12-15 minutes. Cool slightly, then roll each into icing sugar. Lasts for a week, stored in a cool, dry spot.

Kiflice

Mnoge ih zemlje imaju, ali su nase najbolje!

Potrebno:

1/2 kg brasna

1/2 solje mlakog mlijeka

1 pakovanje  (7 gr) instant kvasca

2 K secera

200 gr  maslaca, omeksalog (ili 175 gr masti)

1 dl kajmaka / vrhnja

1 k ribane limunove korice (ako zelite)

dzem za filovanje

secer u prahu za uvaljati 

Nacin:

Pomijesajte 1 K brasna i 1 k secera sa kvascem i mlijekom, ostavite da se aktivira.

Pomijesajte sve ostale suhe sastojke, ubacite kvasac, maslac i vrhnje. Mijeste tijesto  bar 5 minuta; podijelite na 4 lopte pokrijte i ostavite nadolaziti. Nakon 1 sata (otprilike) razvaljajte svaku loptu na velicinu velikog tanjira. Rezite kao picu na 8 ili 12 dijelova. Na kraj svakog dijela stavite 1/2 k dzema, pritisnite uglove pa zarolajte prema kraju. Postavite na pleh, pokrijte i ostavite 30 minuta na toplom. 

Ukljucite rernu na 170*C, pecite 12-15 minuta. Malo prohladite pa jos tople uvaljajte u secer u prahu. Mogu trajati 1 sedmicu na hladnom i suhom mjestu.

Slavonian Poppy Seed / Walnut Strudel

Strudels (with yeast) are speciality of Slavonian women (Slavonia is part of Croatia). This is an old recipe that I got from my Slavonian auntie.

Ingredients:
Dough-
500 g strong flour
1,5 teas yeast
100 g sugar
150 g butter, melted
4 medium eggs, beaten
100 ml milk, warm
zest of 1/2 lemon
Filling-
-Poppy seed:
250 g poppy seeds, grounded
150 g sugar
50 gr sultanas
200 ml milk, boiling
-Walnut:
250 g walnuts, processed
150 g sugar
50 g butter, melted
1-2 tbs vanilla sugar
150 ml milk, boiling
other-
1 egg, beaten - for brushing
Method:
Mix yeast with a little warm milk and teaspoon each sugar and flour. When activated, add all other ingredients and make a soft dough, kneading for 5-10 minutes (or use bread machine). Cover and leave in a warm spot to double.
Prepare fillings: In 2 separate bowls mix dry ingredients for fillings (one for walnut and one for poppy seed filling). Pour boiling milk over each, stir and leave to cool.
When dough ready, roll out onto floured surface (cloth will help) and cut into 2 rectangles. Spread filling - poppy seed to one and walnut filling to other half, leaving last 2 cm of dough with out filling (brush this part with water). Roll each into a log. Place strudels onto greased tin. Cover with clean cloth and let it rest in a warm spot (20+ minutes).
Preheat oven to 180*C; brush strudels with beaten egg and bake for 40-45 min.
Slightly cool before cutting.
Keep well frozen.




Slavonska štrudla sa makom / orasima

Recept moje strine (Slavonka)

Potrebno:
Tijesto-
500 gr brasna
1,5 k instant kvasca(ili svjezi)
100 gr secera
150 gr maslaca, otopljenog
4 jajeta, srednje velicine, umucena
100 ml mlijeka, toplog
ribana korica 1/2 limuna
Fil-
-Mak:
250 gr maka, mljevenog
150 gr secera
50 gr grozdjica
200 ml kljucalog mlijeka
- Orasi:
250 gr mljevenih orasa
150 gr secera
50 gr maslaca
1-2 K vanilinog secera
150 ml kljucalog mlijeka
jos-
1 jaje, umuceno - za premazivanje
Nacin:
Aktivirajte kvasac, pa umijesite tijesto od sastojaka. Ostavite na toplom mjestu (pokriveno) da naraste.
Pripremite fil- U 2 razlicite posude stavite suhe sastojke (za mak i za orase); prelijte kljucalim mlijekom i ostavite prohladiti.
Kada je tijesto spremno, pobrasnite stolnjak pa razvaljajte veliki pravougaonik. podijelite ga na 2 dijela i svaki filujte. Ostavite 2 cm pri kraju tijesta nenamazane; samo vodom premazite. Smjestite na nauljen pleh, pokrijte i ostavite na toplome 20 min+.
Ukljucite rernu na 180*C. Premazite strudle umucenim jajeto pa pecite 40-45 min.
Malo prohladite prije reznja.
Dobro se ocuvaju u zamrzivacu.

Doughnuts

Home made doughnuts are the best!

Ingredients:
1 tsp yeast
300 ml milk, warm
8 Tbs sugar
500 g flour
4 egg yellows
7 Tbs vegetable oil
pinch of salt
Oil for deep frying
Icing sugar and cinnamon for sprinkling
Method:
Put yeast, 1 teas sugar and flour in a small bowl, pour some warm milk and mix. Let it on a warm spot to activate. Mix all wet ingredients (should be warm)with flour and activated yeast. Knead until soft and pliable. Put it into a large bowl, cover and let it rest for 1 hour on a warm spot. Take dough out on a floured surface, roll out to 2 cm thickness, and cut out circles 7-8 cm diameter (with an upside-down glass).
Heat oil (medium heat) in a deep pan - test it with some leftover cutouts (should bubble, but not brown very quickly). Place doughnuts upside-down (do not overcrowd) and fry each side until golden brown. Take out on a absorbent paper. When all finished, sprinkle with icing sugar and cinnamon.


Krofne

Potrebno:
1 k suhog kvasca
3 dl mlijeka
8 K secera
500 gr brasna
4 zumanca
7 K ulja
malo soli
Ulje za przenje
Secer u prahu i cimet za posuti
Nacin:
Aktivirajte kvasac sa malo secera, brasna i toplog mlijeka.
Pomijesajte 'mokre' sastojke, pa sa brasnom i kvascem umijesite glatko, elasticno tijesto. Pokrijte i ostavite odmarati na toplom mjestu.
Pospite radnu povrsinu brasnom, istresite tijesto i razvaljajte na 2 cm debljine. Vadite krugove presjeka 7-8 cm.
Zagrijte ulje, przite svaku krofnu sa donjom stranom prema gore. Ocijedite na upijajucem papiru. Kada sve zavrsite, pospite secerom u prahu i cimetom.

German 'Kugelhopf' with Dried Fruit and Walnuts

Ingredients:
Dough-
1 package dry yeast
3/4 cup warm milk
3 cups flour
1/2 cup sugar
3 eggs, lightly beaten
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 tablespoon grated orange zest
1/2 teaspoon ground cardamom
1/2 teas pure vanilla extract
3/4 cup walnuts, chopped
1/2 cup raisins
1/2 cup citrus peel, candied
1/4 cup dried cranberries
2 tbs Kirschwasser or Rum
Orange Glaze-
1 cup confectioner's (powdered) sugar
1 teas grated orange zest
1/4 teas pure orange extract
5 teaspoons freshly squeezed orange juice
Method:
Dough-
In a small mixing bowl, combine dry fruit and brandy. Set aside to let the fruit soak.
In another bowl, combine yeast and warm milk; stir and let rest until yeast is dissolved, about 10 minutes.
Combine the flour, salt, and cardamom; whisk together to mix. Set aside.
In a large mixing bowl, add the butter and orange zest; with an electric mixer on medium speed beat the butter and orange zest about 1 minute until it is smooth and light in color. Add the sugar, eggs, and vanilla; mix thoroughly. Add the yeast mixture and mix thoroughly.
With the mixer on low speed, add about one half of the flour mixture, mix until the flour is completely blended. Scrape the bowl down with a rubber spatula, and add the rest of the flour; mix until completely blended. The dough will be very soft.
Place dough in a well greased bowl. Cover bowl with a small kitchen towel and let dough rise in a warm place, until doubled in size; about 2 hours.
Stir the dough down, cover, and let rise again until doubled in size, 1 to 2 hours. This second rise improves the texture and takes less time, however this rise is optional.
Prepare one Kugelhopf tin; generously grease with butter.
Stir the dough down. Stir the fruit and soaking brandy or liqueur, and broken walnuts into the dough. Spoon the dough into the prepared pan. Cover and let rise in a warm place until doubled in size, 1 to 2 hours.
Preheat oven to 170-180*C. Bake 35 to 40 minutes, or until golden brown. Remove tin from oven, and cool on a wire rack for 10 minutes then remove Kugelhopf from the tin and finish cooling on a wire cooling rack.
Orange Glaze-
In a small bowl, combine confectioner's sugar and orange zest. Add orange extract and orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
Drizzle glaze over the cake, allowing the glaze to drip down the sides. Let the glaze set before serving.



Njemacki vocni kuglof sa orasima

Potrebno:
Tijesto-
1 suhi kvasac
3/4 solje toplog mlijeka
3 solje brasna
1/2 solje secera
3 jaja
1/2 k soli
1/2 solje maslaca, rastopljenog
1 K ribane korice narandze
1/2 k kardamoma u prahu
1/2 k vanila ekstrakta
3/4 solje oraha, krupnije rezanih
1/2 solje grozdjica
1/2 solje kandirane korice citrusa
1/4 solje brusnica, suhih
2 K ruma ili rakije od tresanja
Glazura sa narandzom-
1 solja secsera u prahu
1 k ribane korice narandze
1/4 k ekstrakta narandze (po zelji)
5 k iscjedjenog soka narandze
Nacin:
Tijesto-
Pomijesajte alkohol sa susenim vocem, ostavite po strani.
U drugoj posudi pomijesajte kvasac sa toplim mlijekom, neka se odmori 10 minuta.
Secer, jaja, vanilu i narandzinu koricu miksajte; dodajte mlijeko sa kvascem, te brasno sa ostalim sastojcima. Tijesto ce biti mekano. Pokrijte posudu sa tijestom i ostavite na toplom da nadodje. Promijesajte tijesto i ponovo ostavite odmarati. Ovo ce poboljsati krajnji rezultat kuglofa, mada nije neophodno.
Pripremite kalup za kuglof, namazite maslacem.
Istresite tijesto na radnu povrsinu, umijesajte voce i orahe. Prebacite tijesto u kalup, pokrijte i ostavite 1-2 sata da naraste.
Ukljucite rernu (170-180*C) i pecite 35-40 minuta, ili dok ne porumeni. Prebacite peceni kuglof na zicu i ostavite 10 min hladiti, zatim ga izvadite iz kalupa i ostavite na zici.
Glazura sa narandzinim sokom-
Pomijesajte sve sastojke dobro, prelijte kuglof. Neka se dobro ohladi i glazura malo stisne prije nego pocnete rezati.

Polish Poppy Seed Kolache

Poppy seeds are very popular in eastern Europe. This is how Polish people like to use it.

Ingredients:
4-4,5 cups flour
1 package dry yeast
1 cup milk
1/2 cup butter
1/4 cup sugar
1/2 teas salt
2 eggs
1 teas vanilla essence
1 teas lemon zest
Canned poppy seed filling (or make one - bellow)
1 egg, for glazing

Poppy seed filling:
1 cup poppy seeds, grounded
1/2 cup milk
1/4 cup honey
1/3 cup dates or raisins, chopped
1/3 cup nuts, chopped
Combine all ingredients in a saucepan and cook for a few minutes, stirring often. Cool before use.

Method:
Let all ingredients be at room temperature at least 2 hours before using them.
Activate yeast with a bit of flour, sugar and warm milk.
Mix all the dry ingredients, add yeast mixture, beaten eggs and milk. Knead the dough until soft and smooth, use extra flour if needed. Let it double on a warm spot, then re knead and divide into 2. Rest it for 10 minutes.
Roll out a 40X20 cm rectangle out of each dough. Cut each rectangle into 8 squares , size 10X10cm. On each square place a heaped tablespoon of filling. Brush the corners of the dough with water, then draw the corners up and gently press together. Secure with a toothpick. Cover and let it rest for 30 min.
Before baking (190-200*C 10-12 minutes)brush with a beaten egg.
Before serving, remove toothpicks and dust with icing sugar.


Makovi Kolaci na Poljski nacin

Potrebno:
4-4,5 solje brasna
1 paket suhog kvasca
1 solja mlijeka
1/2 solje putera
1/4 solje secera
1/2 kasicice soli
2 jaja
1 kasicica vanile
1 kasicica limunove korice, ribane
Konzervirani fil od maka (ili napravite svoj)
1 jaje, za premazivanje

Fil od maka:
1 solja mljevenog maka
1/2 solje mlijeka
1/4 solje meda
1/3 solje datula ili grozdjica
1/3 solje oraha
Kuhati sve zajedno nekoliko minuta sa mijesanjem. Ohladiti prije upotrebe.

Nacin:
Aktivirajte kvasac, pa ga umijesite sa ostalim sastojcima. Ostavite tijesto da dostigne dvostruku velicinu.
Premijestite i podijelite u 2 lopte. Neka se odmori jos 10 minuta.
Razvaljajte na 2 pravougaonika velicine 40X20cm. Isijecite svaki na kocke (8) velicine 10X10cm. Stavite po 1 kasiku fila na svaku kocku, navlazite krajeve pa ih sastavite na sredini; zabodite cackalicu.
Ostavite nadolaziti oko 30 minuta.
Prije pecenja (190-200*c 10-12 minuta)premazite sa umucenim jajetom.
Posluzite posuto secerom u prahu.