Date and Walnut Loaf

It's been a long time since I wrote my last post. Meanwhile, I've returned from Bosnia to my beloved Australia. New year has begun and I have to tell you that I expect big changes in my life in 2016 . Some of them already started to develop...I'm much happier person today, than I used to be 6 months ago...Life's good again!

Ingredients: 

1 cup self-raising flour
½ cup sugar
½ tsp bicarb
2 tsp cinnamon
½ cup chopped dates
½ cup chopped walnuts
30 g butter
2/3 cup water


Method: 
Preheat oven to 180*C; prepare a loaf pan (25 X 7.5 cm). Sift flour, sugar, bicarb and cinnamon into a bowl. Add the chopped dates and walnuts and mix well. Heat butter and water in a saucepan (or microwave) until water just reaches the boil. Make a well in the centre of the dry ingredients, add the hot liquid and mix well. Spoon into greased loaf pan; bake for 35-40 minutes.

Vekna sa Datulama i Orasima

Dugo vremena je proteklo od mog posljednjeg napisanog posta. U medjuvremenu sam se vratila iz Bosne. Nova godina je otpocela i moram vam reci da ocekujem velike promjene u mom zivotu u 2016-oj. Neke su se vec otpocele desavati...Puno sam sretnija osoba danas, nego sto sam to bila prije 6 mjeseci...Zivot je divan ponovo!

Potrebno:

1 solja samodizajuceg brasna

1/2 solje secera

1/2 k side bb

2 k cimeta

1/2 solje sjeckanih datula

1/2 solje sjeckanih oraha

30 gr maslaca

2/3 solje vode 

Nacin:

Ukljucite rernu na 180*C; pripremite kalup za veknu.

Prosijte sve suhe sastojke u posudu, dodajte sjeckane datule i orahe. U drugu posudu zagrijte vodu i maslac do vrenja; uspite u suhe sastojke i dobro izmijesajte. Prebacite smjesu u kalup za veknu. Pecite 35-40 minuta.

Rustic Walnut Strudel

It is bucketing down here in my town!...and it's cold! 14*C - that's very cold for our weather, and it's not winter yet. Brrr! Time to switch my oven on and bake something soft and comforting.

Ingredients:
Dough-
4 cups flour
1 1/2 tsp yeast
1 cup milk, warm
80 g butter, melted
4 yolks
1 egg
80 g sugar
pinch of salt
vanilla and lemon zest, to liking
Filling-
4 egg whites
250 g walnuts, grounded
100 g sugar
cinnamon, optional

Method:
Make a soft dough from all listed ingredients (by machine or by hand), cover and let it rise in a warm spot. When doubled in size, roll out to a rectangle. Mix egg whites sugar and walnuts into a paste. Spread over the dough rectangle and roll into a sausage. Twist around itself into a circle and place onto a baking tray (a glass can be inserted in the middle to keep the shape). Switch oven to 180*C; make a few cuts into the dough and bake for 35+ minutes.


Rustična Štrudla sa Orasima

Pljusti vec danima!...i hladno je! 14*C - to je hladno za nase vremenske prilike, a jos niti zima nije stigla. Brrr! Vrijeme da se ukljuci rerna i ispece nesto toplo i mirisno.

Potrebno:
Tijesto-
4 solje brasna
1 1/2 k instant kvasca
1 solja mlijeka, mlakog
80 gr, maslaca, otopljenog
4 zumanca
1 jaje
80 gr secera
malo soli
vanila i korica limuna, prema zelji
Fil-
4 bjelanca
250 gr oraha, mljevenih
100 gr secera
malo cimeta (opciono)

Nacin:
Umijesite mekano tijesto (mikser, mashina ili ruke), pokrijte i ostavite nadoci.
Razvaljajte u pravougaonik, premazite sa masom od bjelanjaka, secera i oraha i zarolajte. Uvrnite strudlu oko sebe i postavite na tepsiju (deblja casa moze biti postavljena u sredinu da ocuva oblik). Ukljucite rernu na 180*C. Kada je zagrijana, napravite nekoliko rezova na povrsini strudle i pecite oko 35+ minuta.

Pear and Raspberry Bread

"When one door closes, another opens; but we often look so long and so regretfully upon the closed door that we do not see the one that has opened for us". (Alexander Graham Bell)

So true!

Ingredients:

825 g can pear halves (or 3-4 peeled, cored pears, cooked in 1 cup water and 1 tbs sugar)
1 egg, beaten
1/3 cup brown sugar
1/2 cup oil
1 1/2 cups SR flour
1/2 tsp soda bb
1/2 tsp baking powder
1/2 cup fresh or frozen raspberries

Method:
Preheat oven to 180*C; prepare a loaf pan, line with baking paper.
Chop half of pears, and puree the other half. Place pureed pears in a measure cup, top up with juice (to make up exact 1 cup of 'fluid').
Place all dry ingredients in a bowl. Mix well then add egg, oil and other ingredients. Fold gently, until just combined. Transfer to pan and bake for 55-60 minutes. Cool bread slightly in pan, before taking it out.
Freezable!

Slatki Hljeb sa Kruškama i Malinama

"Kad se jedna vrata zatvore, druga se otvaraju; ali mi cesto dugo i sa zaljenjem gledamo za zatvorenim vratima, da uopste ne vidimo ona koja su se pred nama otvorila." (Aleksander Graham Bell)

Veoma istinito!

Potrebno:

825 gr konzerva kruski (ili 3-4 oguljene kruske, skuhane u 1 solji vode i sa 1 K secera)
1 jaje, umuceno
1/3 solje braon secera
1/2 solje ulja
1 1/2 solja Samodizajuceg brasna
1/2 k sode bb
1/2 k praska za pecivo
1/2 solje malina (svjeze ili smrznute)

Nacin:
Zagrijte rernu na 18-*C; pripremite kalup za vekne, oblozite papirom.
Isjeckajte polovinu krusaka, propasirajte ostale. Stavite pasirane kruske u posudu za mjerenje, uspite sok / vodu u kojoj su se kuhale kruske da nacinite 1 solju tecnosti (250ml).
Suhe sastojke stavite u vecu posudu. Umijesajte jaje, ulje i ostale sastojke. Okrecite rucno masu dok se ne ujednaci. Smjestite u kalup i pecite 55-60 minuta. Rashladite malo u kalupu, prije nego izvadite na posluzavnik. Moze se zamrznuti.

'Bulochki' - Russian Sweet Buns with Apple Filling

Do you watch Winter Olympic Games? If you do, these Russian sweet buns will make you feel  as you were in Sochi.  Experience complete!

Ingredients:
Dough-
3 cups flour
2/3 cup (skin) warm milk
3 tbs sugar
2 tsp yeast
2 eggs, beaten (leave 1/2 egg white for brushing)
125 g butter, melted
Apple filling-
5-6 apples (Granny Smith),peeled and diced
2/3 cup (+,-) sugar
juice of 1/2 lemon
vanilla extract
cinnamon (optional)

Method:
Make a dough as you would any with yeast; by bread machine or by hand. Cover and leave on a warm spot (45 min).
Place apples and sugar into a pan. Bring to boil and cook for 10 minutes. Add lemon juice and vanilla (+ cinnamon if using). If there is too much liquid left, you'll need to drain it. Let it cool
Divide the dough into 20 balls. Roll each into an oval, then fill with a full tsp of apple stuffing. Press the dough along the edges well, and place the 'seam' down onto prepared baking pan (with paper). Leave some space for spreading, between buns. Cover and leave 45 minutes, then brush with a beaten egg white and bake for 12-15 minutes on 180*C. Serve warm or cold.




Ruske Slatke Kifle sa punjenjem od Jabuka (Bulochki)

Gledate li Zimske Olipijske Igre? Ako da, ove slatke Ruske kifle ce uciniti da osjecate kao da ste u Sociju. Kompletan ugodjaj!

Potrebno:
Tijesto-
3 solje brasna
2/3 solje mlijeka, mlakog
3 K secera
125 g maslaca, otopljenog
2 jaja, umucenih (ostavite 1/2 bjelanca za premazivanje)
2 k instant kvasca ( ili svjezeg)
Fil od jabuka
5-6 zelenih jabuka, oguljene i  sjecene na kockice 
2/3 solje (+,-) secera
sok 1/2 limuna
vanila 
cimet (opciono)  

Nacin:
Umijesite tijesko kao sto biste bilo koje drugo dizano; pokrijte i ostavitena toplom mjestu.
Jabuke i secer stavite na vatru i kuhajte oko 10 minuta. Ubacite sok limuna i vanilu. Ohladite. (Ako je mnogo tecnosti ostalo, procijedite)
Podijelite tijesto na 20 loptica, razvucite svaku u oval i punite sa po 1 kasicicom fila. Pritisnite krajeve tijesta dobro (duza strana) i okrenite bolju stranu gore, smjestajuci na tepsiju (sa papirom). Ostavite malo razmaka izmedju kifli. Pokrijte i ostavite oko 45 minuta na toplome, zatim premazite bjelancetom i pecite 12-15 minuta na 180*C. Uzivajte dok su tople ili kada se ohlade.

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.

Salzburger Brezen - Apple Stuffed Soft Pretzels

Salzburg is one of World's most beautiful cities. I was lucky to be able visiting it several times.
From every place that I travel to, I try to take something specific and useful with me, so it can remind me of my time spent there. Sometimes it's bed linen, sometimes an art work, tablecloth... From Salzburg, I took this recipe! Every time I make these pretzels, we (my family) recall fabulous time we had there.


Photo taken (with permission) from 'Chef Amber Shea' blog (chefambershea.com)
Fotografija preuzeta (uz dozvolu) sa chefambershea.com

















Source: chefambershea.com

Ingredients:
-Dough
4 1/2 cups bread flour
2 tbs sugar
1 tsp salt
2 tbs milk powder
1 1/2 tsp yeast
60 g melted butter
1 1/2 cups water
-Filling
5 apples (Granny Smith)
50 g butter
1/2 cup sugar
1/2 -1 tsp cinnamon
-Egg white, beaten, for brushing
Method:
Make a soft dough (by hand, mixer, or bread machine). Let it double in a warm spot.
Peel and slice apples. Place them into a pan with other ingredients; cook for 20 minutes. Cool it.
Place the dough (after rising) onto clean towel dusted with flour. Roll out to a rectangle 60 cm X 40 cm. Then cut 12 strips (40 x 5 cm). Place apple stuffing into a piping bag, then squeeze it onto each dough strip. Wet sides of dough and pinch them together into a rope. Rool slightly between working surface and your hands, then shape into a pretzel. Place all pretzels on lined baking pan, cover and let it rest for 30 minutes.
Preheat oven to 180*C. Brush risen pretzels with an egg white. Bake them for 15 minutes, or until golden.





Salzburške Perece punjene Jabukama


Salzburg je jedan od najljepsih gradova svijeta. Posjetila sam ga nekoliko puta.
Iz svakog mjesta koje posjetim, trudim se ponijeti nesto sa mnom, tako da me moze podsjetiti na vrijeme provedeno tamo. Ponekad su to carsafi, nekada umjetnick slika, stolnjak... Iz Salzburga sam ponijela sljedeci recept. Svaki put kad pravim ove perece, podsjetimo se na ovaj divni grad i nase vrijeme provedeno u njemu.

Sastojci:
-Tijesto
4,5 solje brasna
2 K secera
1 k soli
2 K mlijeka u prahu
1,5 k kvasca
60 gr otopljenog maslaca
1,5 solja vode
- Fil
5 jabuka
50 gr maslaca
1/2 solje secera
1/2 - 1 k cimeta
- Bjelance, umuceno, za premazivanje
Nacin: 
Umijesite tijesto (rucno ili mikserom), pokrijte i ostavite na  toplome da nadodje.
Ogulite i izrezite jabuke. Stavite ih u posudu sa ostalim sastojcima. Kuhajte oko 20 minuta. Prohladite.
Postavite nadoslo tijesto na pobrasnjen stolnjak. Razvucite i pravougaonik 60 x 40 cm. Izrezite 12 traka 40 x 5 cm. Stavite smjesu sa jabukama u poslasticarsku vrecicu; nanesite sloj na svaku traku. Navlazite krajeve tijesta i pritisnite prstima, formirajuci 'konopac'. Malo jos protrljajte svaki i formirajte perece. Smjestite na tepsiju sa papirom i pokrijte krpom. Ostavite odmarati 30 minuta. 
Ukljucite rernu na 180*C. Premazite perece sa bjencem i pecite oko 15 minuta, ili dok ne postanu zlatno-zute.

Following photos are from other sites, as I lost all my digital photos from this city
Fotografije koje slijede nisu moje; izgubila sam sve fotke sa mog prvog digitalnog fotoaparata iz tog grada


Photo credit: dicktay2000 / Foter.com / CC BY

Photo credit: CameliaTWU / Foter.com / CC BY-NC-ND
Photo credit: _dChris / Foter.com / CC BY



Photo credit: CameliaTWU / Foter.com / CC BY-NC-ND






.

Poppy Seed Wreaths - Austrian 'Mohnkranzerl'

Austrians are great at baking goods with yeast, and this is one of my  favourite. I love having it for breakfast and or snack.

Ingredients:

Dough-

4  cups flour 

2 tsp instant yeast

60 g sugar 

1 egg, beaten

100 g butter, melted 

pinch of salt

1 cup warm milk

Divide into 16 (around 60 g each)

Filling-

(I used ready made, canned filling)
200 g poppy seeds, grounded
1/2 cup milk
80 g sugar
1 tsp vanilla
zest of 1/2 lemon
pinch of cinnamon
1 tbs rum
sultanas or citrus peel (optional)
Glaze-
1 egg beaten
poppy seeds (optional)
Method: 
Filling-
Cook all ingredients for 10 minutes, let it cool.

Dough-

Make a soft dough (by hand, mixer, or bread machine). After rising, divide into 16 pieces. Roll each into a

long strip (20 X 4 cm).  Fill with poppy seed mixture; pinch edges together and roll between your hands and 

working surface to stretch it more . Wrap 2 of prepared logs around each other, then cut into 2. Shape each 

into a circle and place it onto lined baking sheet. You'll get 16 wreaths. Brush with beaten egg and sprinkle 

with poppy seeds (optional)

Bake 20 min on 180*C, or until golden brown. Freezable!

Austrijski vijenci sa makom  

Volim Austrijeske specijalitete sa kvascem / germom, i ovo je jedan od meni najdrazih. Odlicno za dorucak ili uzinu!

Potrebno:

Tijesto-
4 solje brasna (oko 600gr)
2 k suhog kvacsa
60 gr secera
1 jaje
100 gr maslaca
malo soli
1 solja mlakog mlijeka
Fil-
(ja sam koristila gotovi iz konzerve)
200 gr mljevenog maka
1/2 solje mlijeka
80 gr secera
malo vanila
korica 1 limuna
malo cimeta
1 K ruma
grozdjice ili usecerena korica citrusa (po zelji)
Glazura-
umuceno jaje
mak u zrnu (po zelji) 
Nacin:
Fil-
Skuhajte sve sastojke za fil; ostavite prohladiti.
Tijesto-
Umijesite (rucno, mikserom ili uz pomoc masine za kruh / hljeb) glatko mekano tijesto. Nakon nadolazenja, podijelite na 16 jednakih dijelova i svaki razvaljajte na trake 20 X 4 cm. Filujte sa makovom masom; stisnite krajeve zajedno i jos malo razvaljajte blago istezuci. Uvrnite po dva zajedno, zatim presijecite na pola. Stisnite krajeve svake, formirajuci krug. Postavite na papirom pripremljenu tepsiju. Dobicete 16 komada. Premazite svaki vijenac sa jajetom i pospite makom (ako zelite). Pecite oko 20-ak minuta, ili dok ne postanu zlatno-zute. Mogu se zamrznuti!

Crescent Walnut Rolls

Great for breakfast, snack or accompany to coffee / tea... They're also freezable! Makes 16 crescents.

Ingredients:

Dough-

280-300 g flour

7 g yeast

40 g vanilla sugar (or plain sugar + 1 tsp vanilla extract)

rind of 1/2 lemon

1 small egg

120 ml milk, warm

40 g butter, melted

2 egg yolks

Filling-

120 g walnuts, processed

50 g caster / icing sugar

2 egg whites

1/2 tsp cinnamon (optional) 

Method:

Mix all ingredients for dough by hand or by mixer / bread machine (make sure all ingredients are lauke warm if using hands; knead for 5 min). Let it double, covered in a warm spot. 

Meanwhile, make filling. Mix all ingredients into a smooth paste.

Divide risen dough into 2, roll into large circles (on a well dusted working surface or clean tea towel). Spread filling over each and cut into 8 pieces (like pizza slices). Roll from the end to the tip making crescent shapes. Place onto lined baking sheet. Cover with a clean cloth and let it rest for 1/2 hour. 

Switch oven to 180*C. Bake for 12-14 minutes, or until golden. Enjoy warm or cold. 

Polumjeseci sa orasima

...ili kako bismo mi rekli KIFLICE!

Odlicne za dorucak, uzinu ili uz kafu / caj... Dobijete 16 komada; mogu se zamrznuti!

Potrebno:

Tijesto-

280-300 gr brasna

7 gr instant kvasca

40 gr vanila secera

korica ribana od 1/2 limuna

1 manje jaje

120 ml mlijeka

40 gr maslaca, istopljenog

2 zumanca

Fil-

120 gr oraha, samljevenih

50 gr secera u prahu

2 bjelanca

1/2 k cimeta (po zelji) 

Nacin:

Umijesite tijesto rukama ili mikserom. Ostavite na toplome mjestu (pokriveno) da naraste. U medjuvremenu napravite fil; pomijesajte sve sastojke u jednolicnu masu.

Podijelite nadoslo tijesto na 2 dijela i razvaljajte svaki u krug (na dobro pobrasnjenoj povrsini ili na cistom stolnjaku). Nanesite smjesu za fil; izrezite svaki krug na 8 dijelova (kao pica). Zavijte svaki od kraja prema vrhu i stavite na tepsiju sa papirom za pecenje. Ostavite bar 30 minuta i zatim smjestite u zagrijanu rernu (180*C) na oko 12-14 minuta. Posluzite tople ili hladne!

Zig-Zag Strudel with Walnuts and Prunes

Ingredients:
 Dough-
3 cups strong flour
1,5 teas yeast
70 g sugar
100 g butter, melted
2 medium eggs, beaten
1/4 cup(+,-) milk, warm
zest of 1/2 lemon
Walnut Filling-
150 g walnuts, processed
70 g sugar
1 tsp vanilla
 1/5 cup milk (50 ml), very hot
Prune filling-
2 cups soft prunes
1 tbs rum
other- 1 egg, beaten - for brushing (optional)
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:
 Walnuts -In a separate bowl mix dry ingredients for fillings. Pour boiling milk over, stir and leave to cool. Prunes - Process prunes with rum into a smooth paste.
When dough ready, roll out onto floured surface. You should have long rectangle that is as wide as your bread loaf tin is long; see picture down! Spread a couple of tablespoons of filling onto one side (narrower than your bread tin). Lift the dough and place it over the spread side; spread the top now with another filling. Keep doing this (spreading dough in a zig-zag motion) until you get at least 5 layers of alternate spreads. Place strudel into prepared bread tin. Cover with clean cloth and let it rest in a warm spot (20+ minutes). Preheat oven to 180*C; brush strudel with beaten egg and bake for 35-40 min. Slightly cool before slicing.

Cik-Cak Štrudla sa Orasima i Šljivama


Potrebno: 
Tijesto- 
3 solje brasna 
1,5 k instant kvasca(ili svjezi) 
70 gr secera 
100 gr maslaca, otopljenog 
2 jajeta, srednje velicine, umucena 
1/4 solje mlijeka (+,-), toplog
 ribana korica 1/2 limuna 
Fil- 
Orasi: 
150 gr mljevenih oraha 
70 gr secera 
1 k vanile 
50 ml kljucalog mlijeka 
Sljive: 
2 solje polu-suhih sljiva, bez kospica 
1 K ruma 
jos- 1 jaje, umuceno - za premazivanje, po zelji 
Nacin:
Aktivirajte kvasac, pa umijesite tijesto od sastojaka. Ostavite na toplom mjestu (pokriveno) da naraste. Pripremite fil- 
Sa orasima: prelijte orahe i secer kljucalim mlijekom i ostavite prohladiti. 
Sa sljivama: Ispasirajte sljive sa malo ruma. 
Kada je tijesto spremno, pobrasnite stolnjak pa razvaljajte veliki pravougaonik, koji treba biti veoma dugacak i toliko sirok kao sto je vasa modla za hljeb / kruh dugacka - vidi fotografiju gore! Namazite jednu stranu tijesta sa filom, nesto uze nego je modla. Prebacite tijesto na drugu stranu, zatim namazite drugim filom po vrhu i preko prethodnog mazanja. nastavite prebacivati i mazati na cik-cak nacin, sve dok ne dobijete bar 5 slojeva. Smjestite u pripremljeni model, pokrijte i ostavite na toplome 20 min+. 
Ukljucite rernu na 180*C. Premazite strudlu umucenim jajeto pa pecite 35-40 min. 
Malo prohladite prije rezanja.

Hot Cross Buns and Easter Decorations

... from different parts of the World...

In Bosnia, Easter is unimaginable without coloured / dyed eggs. Hard boiled eggs are coloured with special dye, and often decorated with stickers, scratching surface to make patterns or other ways. Both Catholics and Orthodoxes prepare eggs in this way.

U Bosni, Uskrs / Vaskrs se ne moze zamisliti bez saranih jaja. Tvrdo kuhana jaja su obojena i dekorisana sa naljepnicama, struganjem povrsine jajeta, ili nanosenjem sara na druge nacine. Katolici i Pravoslavci pripremaju jaja na ovaj nacin.

In Austria, decorations are made from empty egg shells; Eggs are pierced with a nail on both ends of egg, then air pressure is applied by blowing the content out (with a mouth). Egg is then decorated by acrylic paint, tiny sting is inserted trough the egg and hung onto branches, or placed into a bowl.


Dekoracije u Austriji - ljuske jajeta (sadrzina ispuhana) obojene i postavljene na granu ili posudu.


In Australia, Hot Cross Buns are favorite and mostly served for breakfast.



Ingredients:
Dough-
4 cups bakers flour
1/3 cup brown sugar
3 tbs milk powder
1 tbs cinnamon
2 tsp yeast
3 tbs oil
1/2 tsp salt
1 1/3 cups water
For mixing in - 1 cup sultanas, mixed peel (optional)
'Cross' batter-
1/4 cup flour
3 tbs water
pinch of sugar
Method:
Make a dough from all ingredients by hand or bread machine. let it double, then punch down, knead for 2-3 min and mix in sultanas. Divide and shape into 15 balls. Place them onto prepared baking tin, cover.
Switch oven to 190*C. After 30 min of resting, mix all ingredients for crosses. Place into a strong plastic bag, cut edge off and pipe a cross on top of each bun.
Bake for 15- 20 min. Enjoy warm!



U Australiji su topli prekrizeni hljepcici najdrazi i uglavnom servirani za dorucak!

Potrebno:
Tijesto-
4 solje brasna
1/3 solje braon secera
3 K mlijeka u prahu
1 K cimeta
2 k kvasca
3 K ulja
1/2 k soli
1 1/3 solje vode
Za umijesati - 1 solja grozdjica, malo kore citrusa (po zelji)
Tijesto za kriz / krst-
1/4 solje brasna
3 K vode
prstohvat secera
Nacin:
Umijesite tijesto, ostavite na toplome da se udvostruci. Premijesite, umijesajte grozdjice. Podijelite na 15 loptica. Smjestite ih na pripremljen pleh, ostavite da naraste.
Ukljucite rernu na 190*C. Pomijesajte sve sastojke za krizeve, smjestite u jaku plasticnu vrecicu. Odrezite joj vrh, pa istiskajte krizeve na povrsinu svake loptice.
Pecite 15-20 minuta. Najbolje je konzumirati ih tople!

Last years Easter decorations in Barcelona!


Proslogodisnje dekoracije u Barseloni.

Parisian Rolls filled with Creme Patisserie

Makes 15 pieces

Ingredients:
Dough-
4 cups flour
1/3 cup sugar
1/2 tsp salt
2 tsp yeast
80 g butter, melted
1 egg, beaten
1 cup warm milk
Filling-
Creme Patisserie (Basic recipe)
2 eggs
50 g sugar
2 tbs flour
2 tbs starch (cornflour)
300 ml milk
a few drops of vanilla flavouring
(OR, very thick custard: 350 ml milk, 2 tbs sugar, 3 1/2 tbs custard powder)
For decoration-
1 egg white, beaten (for brushing) and almond flakes, poppy seeds for sprinkling
Method:
First make Creme patisserie / custard. (Put milk to boil; mix all other ingredients with a little milk. Pour into hot milk and cook, stirring all the time, until thick. Let it cool completely.
Make a dough from all ingredients (by hand or bread machine). Knead for 5 min, then let it double, covered in a warm spot. Divide dough into 15 balls. Roll out each into squarish shape. Cut strips on one half; put spoonful of custard creme onto other half. Cover with uncut dough, pressing with your fingers. Roll dough, so that cut pieces come onto upper side. Place onto baking tin, let it rest for 1/2 hour.
Switch oven to 180*C. Brush pastry with beaten egg white; sprinkle with chosen seeds / nuts. Bake rolls for 12-15 min, or until golden. Best consumed while warm. Freeze well!

Pariške rolnice filovane vanila kremom

Za 15 komada

Potrebno:
Za tijesto-
4 solje brasna
1/3 solje sitnog secera
1/2 k soli
2 k kvasca
80 gr maslaca, otopljenog
1 jaje, umuceno
1 solja mlakog mlijeka
Punjenje-
Poslasticarka krema
2 jaja
50 gr secera
2 K brasna
2 K gustina
300 ml mlijeka
nekoliko kapi vanile
Za dekoraciju-
1 bjelanjak, umucen (za premazati) i ljuspice badema ili mak za posipati
(ILI, skuhajte 1 puding vanile u 350 ml mlijeka)
Nacin:
Najprije skuhajte puding / poslasticarsku kremu i ostavite hladiti.
Umijesite tijesto rucno ili uz pomoc mjesilice /pekaca. Ostavite da naraste, zatim podijelite na 15 loptica.
Razvaljajte svaku na cetvrtaste komade (otprilike 10 X 12 cn). Jednu polovicu tijesta narezite na trake. Na drugu polovicu nanesite ohladjeni gusti puding (1 puna kasika); prebacite tijesto preko, pritisnite prstima, pa zarolajte preko narezanog dijela. Postavite na pleh, rezane trake prema gore, da se odmori.
Ukljucite rernu na 180*C.
Premazite rolne bjelanjkom i pospite odabranim sjemenom / orasima. Pecite oko 12-15 minuta, ili dok ne postanu zlatno-zute. Najbolje ih je konzumirati tople.
Odlicne za zamrzavanje!

Conchas - Mexican Sweet Buns

Perfect for breakfast or snack; great alternative to hot cross buns!
Conchas = shells

Ingredients:
4 cups flour
1/3 cup sugar
1/2 tsp salt
1 tsp cinnamon
1 tbs yeast
1 tbs milk powder
60 g butter, melted
1 egg, beaten
1 cup warm water
Topping-
1 cup flour
1/2 cup icing sugar
120 g butter, softened
cocoa, turmeric, matcha tea....for colouring
Method:
Use your bread maker to make a soft dough of all ingredients. Alternatively, make dough by hand, let it double (covered).
Divide dough into 16 balls. Place then onto a lined baking sheet; make sure there is enough space between them.
For sweet topping - mix all ingredients into a smooth paste. Divide into 4 equal pieces. Colour each piece with matcha tea, cocoa,...or leave them plain white. Divide again each piece into 4, so you'll have 16. Place each ball (one by one)between sheets of cling wrap (or baking paper), roll out into a thin circle. Cover prepared buns with butter dough, and make decorative patterns (don't cut yeast dough, just butter dough surface). Let them rest for 30-45 min.
Preheat oven to 180*C. Place buns into oven and bake for 12-15 min.
Consume warm or cold.



Conchas - Meksički slatki hljepčići

Perfektno za doručak ili užinu sa kafom / čajem!
Conchas = školjke

Potrebno:
4 solje brasna
1/3 solje secera
1/2 k soli
1 k cimeta
1 K mlijeka u prahu
60 gr maslaca, otopljenog
1 jaje, umuceno
1 solja tople vode
Za povrsinski sloj-
1 solja brasna
1/2 solje secera u prahu
120 gr maslaca, omeksalog
kakao, turmerik, matcha caj...za bojenje tijesta
Nacin:
Umijesite tijesto od navedenih sastojaka, rucno ili uz pomoc mjesilice. Ostavite da naraste, pa podijelite na 16 jednakih dijelova. Oblikujte loptice i stavite ih na kalup oblozen papirom, sa razmakom izmedju.
Umijesite dekorativno tijesto od navedenih sastojaka; podijelite na 4. Svaki dio obojite sa kakaom, cajem,... ili ostavite bijele. Svako dio ponovo podijelite na 4, tako da dobijete 16 komada. Razvaljajte jednu po jednu lopticu na krugove (providna folija ili papir ce pomoci), smjestite ih na pripremljeno tijesto. Narezite ukrasne sare na povrsinskom tijestu i ostavite 30-45 min da narastu.
Ukljucite rernu na 180*C i pecite skoljke oko 12-15 minuta. Konzumirajte tople ili hladne.

Bishop's Bread

Goodness of dried fruit and nuts that has it's regular place in my boys' lunch boxes.
Great for Christmas and/or Easter.

Ingredients:
180 g sugar
70 g brawn sugar
2 tbs honey
3 eggs
1 lemon, zest and juice
2 tbs rum
200 g flour
1 tsp cinnamon
1/4 tsp gloves
1/4 tsp nutmeg
250 g walnuts
250 g dried plums
250 g other dried fruit (apricots, dates, sultanas...)
Method:
Preheat oven to 150-160*C (fan forced); prepare 4 small bread tins - line with baking paper.
Chop all chunky fruits into smaller pieces.
Beat both sugars and eggs until fluffy; mix in lemon zest and juice, honey and rum. Add all dry ingredients on top, follow with fruits and nuts. Mix really well. Divide into prepared tins and bake for 50 minutes. Take out on a wire rack, cool slightly then sprinkle with icing sugar. Cut into thin slices and enjoy!



Biskupski Kruh / Hljeb

Ovakva vrsta 'kolaca' je cesto spakovana mojim deckima za uzinu u skoli. Ja ga volim za dorucak, a pokazao se dobro i kao Bozicni/Novogodisni/Uskrsnji kolac.

Potrebno:
180 gr secera
70 gr braon secera
2 K meda
3 jaja
1 limun, korica i sok
2 K ruma
200 gr brasna
1 k cimeta
1/4 k klincica / karanfilica
1/4 k muskatnog oraha
250 gr oraha, krupno sjeckanih
250 gr susenih sljiva, sjeckane
250 gr drugog susenog voca (kajsije, grozdjice, datule...)
Nacin:
Ukljucite rernu na 150 -160*C (sa fenom), pripremite kalupe - 4 manja - oblozite sa papirom za pecenje.
Umutite secer sa jajima u pjenast masu. Dodajte limun, med i rum. Po povrsini pospite sve suhe sastojke, zatim voce i orahe. Umijesajte dobro, pa rasporedite
u pripremljene kalupe. Pecite oko 50 min. Izvadite na resetku za hladjenje, pospite secerom u prahu. Isjecite tanke reznjeve i uzivajte.

Cranberry-Orange Nut Bread

This is a wonderfully aromatic sweet bread, that is very much loved in my household during winter time, usually for breakfast or with coffee / tea.

Ingredients:
2 cups flour
1 teas baking powder
1/4 teas baking soda
1 cup sugar
1 large egg
1/2 teas salt
2/3 cup buttermilk
6 tbs butter, melted
1/3 cup fresh orange juice
1 tbs orange zest
1 cup cranberries, chopped
1/2 cup toasted nuts (walnuts), chopped
Method:
Preheat oven to 180*C, prepare a bread pan.
Combine all dry ingredients + nuts and fruit in a large bowl, mix with a spoon. In a smaller bowl, mix all wet ingredients. Pour it into the bowl with dry ingredients, mix until combined, but don't overdo it. Spoon into the bread pan. Bake 35-40 min, or until inserted toothpick comes out clean. Enjoy warm or cool.

Slatki Hljeb / Kruh sa Brusnicama, Narandzom i Orasima

Jedan od onih divnih, jednostavnih recepata koji odusevljavaju. Volimo ga imati za dorucak ili uz kafu / caj.

Potrebno:
2 solje brasna
1 k praska za pecivo
1/4 k sode bb
1 solja secera
1 vece jaje
1/2 k soli
2/3 solje tecnog jogurta /kiselog mlijeka
6 K maslaca, otopljenog
1/3 solje svjeze iscijedjenog soka narandze
1 K narandzine korice
1 solja brusnica, sjeckanih
1/2 solje pecenih oraha, sjeckanih
Nacin:
Ukljucite rernu na 180*C, pripremite kalup za hljeb.
U vecu posudu uspite sve suhe sastojke + voce i orahe; promijesajte.
U manju posudu umijesajte sve vlazne sastojke; malo mutite dok se ne sjedine mase.
Uspite u suhe sastojke i mijesajte dok se sve ne sjedini; nemojte previse mijesati, postace zilavo.
Uspite u pripremljeni pleh i pecite 35-40 minuta ili dok test-cackalica ne izadje suha iz tijesta. Odlicno toplo ili hladno.

Panetonne

I love having it for breakfast.
Secret for a good Panetonne is sour dough (biga), which needs to be at least 24 hours old.

Ingredients:
'Biga'
180 g flour
1/2 cup water
1/2 teas yeast
Other ingredients:
3 large eggs
125 g butter, very soft
315 g bakers flour
75 g sugar, caster
5 teas yeast
2 teas vanilla
1 teas lemon oil, or lemon zest
270 g dried fruit with candied citron
Method:
Prepare biga from first 3 ingredients - it will look hard - cover and let it rest 24 hours in a warm spot.
Next day, add all ingredients (except dried fruit) to biga and knead for 10-15 minutes. Using bread maker is OK. Let it rest for 1 hour.
Prepare 2 baking tins (20-22 cm), line with baking paper which needs to be higher than tins; that should support dough and allow Panetonne to rise tall.
After 1 hour, punch and knead the dough adding dried fruit to it. Shape into 2 balls and place in prepared tins. Let it double in size.
Preheat the oven, and before baking cut the top of Panetonne. Bake 45+ minutes on 180*C. If top starts to darken too fast cover with al-foil.
When ready, take it out and place on a cooling rack. Dust with icing sugar.



Pocetno tijesto (‘biga’)
180 gr brasna
125 ml vode
1/2 male kasike suhog kvasca
Ostali sastojci:
3 velika jajeta
125 gr putera, omeksalog
315 gr brasna za kruh/hljeb
75 gr secera, sitnog
5 malih kasika suhog kvasca
2 kasicice vanila ekstrakt
1 kasicica limun ulja (ili ribana korica)
270 gr suhog voca, ukljucujuci kandiranu koru narandze i limuna
Nacin:
1. Od prva 3 sastojka, umijesite pocetno tijesto dan ranije i ostavite nadolaziti preko noci, pokriveno prozirnom folijom. Izgledace poprilicno tvrdo.
2. Sutradan, od svih ostalih sastojaka (osim suhog voca) umijesite tijesto zajedno sa pocetnim tijestom. Mozete koristiti masinsko mijesenje ili rucno.
3. Ostavite nadolaziti oko 1 sat na toplome mjestu.
4. Premijesite tijesto, dodajte suho voce po vasem izboru (grozdjice, kandirana korica narandze…).
5. Oblikujte 2 ‘lopte’ koje cete staviti u pripremljene posude za pecenje (vidi objasnjenje*). Ostavite na toplome bar 1 sat.
6. Ugrijte pecnicu/rernu (180*C), pa pred samo pecenje zasijecite tijesto po povrsini (po vasoj zelji).
7. Pecite oko 45 min – ukoliko pocne brzo tamnjeti, povrsinu zastitite al folijom.
Peceno posuti secerom, ili ukrasiti smjesom bjelanjak/secer u prahu i ostaviti na resetku da se prohladi.
*Panettone je tradicionalno ‘visok’ kruh. Taj oblik cete dobiti tako da posudu za pecenje oblozite papirom koji ostavite da bude visi od same posude.
Recept i sastojci su jednostavni, ali pocetno tijesto je zaista kljucno u dobijanju one istinske teksture kruha/hljeba.