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Od ove mere dobićete 72 premekane, prefine kiflice, kojih i pored tolikog broja nikad neostane mnogo za sutra ;)
Sastojci
1/2 litre mleka
3 jaja
1/2 dcl maslinovog ulja
2 kašičice soli
3 kašičice šećera
1 kg brašna
10 g suve germa
Premaz
1 jaje
2 kašičice karotino ulja*
maslac
himalajska so
Jos potrebno
750 šunkice
Priprema
1. Od potrebnog mleka odvojiti 1 dcl, malo umlačiti dodati 1 kašičicu šećera i germu, promešati i ostaviti nekoliko minuta da germa nadođe.
2. U međuvremenu pripremiti brašno, u bokal staviti ostatak mlakog mleka, jaja malo ih izmućkati viljškom pa dodati ostatak šećera, so i ulje.
3. U brašno prvo dodati nadošlu germu pa lagano dodavajući smesu iz bokala zamesiti tjesto. Mesiti desetak minuta dok se na njemu počnu pojavljivali mjehurići što znači da je dobro umjesito. Prekriti folijom ili čistom krpom i ostaviti na toplom da se udvostruči.
4. Nadošlo tjesto kratko premesiti i podeliti u 9 loptica. Svaku lopticu razvaljati u krug prečnika otprilike 20-ak cm i preseći na osam delova (poput pice). Na svaki deo staviti komadić šunkice i zamotati kiflicu od šire ka užoj strani.
5. Tako pripremljene kiflice složiti u pleh u koji smo stavili papir za pečenje, premazati jajetom, posoliti i na svaku staviti komadić margarina.
6. Kiflice peći u predhodno zagrejanoj pećnici na 180˚C Fan, 15-20ak minuta. Pečene kiflice ostaviti u plehu 5 minuta da bi upile sav margarin.
*Carotino ulje - je blago narandžaste boje i daje kiflicama divnu rumenu boju i teksturu, u zamenu se svakako može koristiti maslinovo ili suncokretovo ulje.
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Bacon Lardon Rolls
From this recipe, you will get 72 soft, delicious rolls
Makes 72 rolls
Ingredients
500 ml milk
3 large free range eggs
50 ml olive oil
2 tsp salt
3 tsp sugar
1 kg plain flour
10 g fast-action dried yeast
You also need
750 g bacon lardons
For brushing
1 egg
2 tbsp Carotino oil*
2-3 tbsp spreadable butter
Himalayan salt
Method
1. Heat up the milk until lukewarm. Place 100 ml into a bowl, leaving the rest aside, and add 1 tsp of sugar and of yeast before mixing and leaving to activate for a few minutes.
2. Once the yeast has frothed up, combine it with the flour in a large mixing bowl along with the rest of the ingredients. Continue mixing until a soft, sticky dough begins to form.
3. Turn the dough onto a lightly floured surface and knead well for 5-10 minutes. As you knead, the dough will lose its stickiness and become smoother with an elastic texture. Place the dough into a large bowl and cover with cling film or a tea towel. Leave to rise until doubled in size (at least 1-2 hours).
4. Tip the risen dough out onto a lightly floured surface and begin to knock it back by folding it in on itself repeatedly until all the air has been pushed out. Divide into 9 even balls. Roll each ball into a flat circle (approx. 20 cm in diameter) and cut into 8 triangle pieces (like a pizza!). Place the bacon lardons on the wide edge of each triangle (the amount is dependent on your taste, I usually use 2-3) and wrap inwards, starting with the widest end.
5. Line the baking trays with baking paper. Place the rolls on the trays and loosely cover with cling film, leaving to prove for 20-30 minutes. In the meantime, preheat the oven to 200˚C (180˚C Fan / 400˚F / Gas Mark 6).
6. Brush the tops of the rolls with the beaten egg and oil mixture, season with a pinch of salt, and place a small amount of butter onto each one. Place in the oven and bake for around 15-20 minutes, or until the rolls become golden brown. Once baked, leave them on the trays for another 5 minutes to cool. Enjoy!
*Carotino oil - Can be found in most supermarkets, or substituted for olive or sunflower oil.
ENJOY!
Did you make this?
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