World Recipes

Ingredients:

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.

....

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.

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






.

Divide into 16 (around 60 g each)

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!

Polumjeseci sa orasima

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.

... 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.