Noćne Gužvarice /Night Poppy Roulades

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Postoji nešto posebno u receptima koji se prenose s kolena na koleno, u kojima se krije miris porodičnih uspomena i nežnih trenutaka provedenih zajedno. Noćne gužvarice nisu samo još jedan recept one su veza između generacija, podsećaju na tople domove i ljubav utkane u svaki sloj.

Ovaj recept, koji je osvojio nagradu i srca mnogih, prvo je nastao u rukama moje majke i svekrve a danas ga sa zadovoljstvom delim sa vama. Pripremajući ga, osetićete ne samo ukus već i deo naše priče, priče o zajedništvu, tradiciji i radosti pečenja.

Pridružite mi se dok zajedno otkrivamo kako nastaju ove mekane, mirisne gužvarice koje se pripremaju preko noći i koje će zasigurno postati omiljeni deo vaše kuhinje.

Divna gužvara koja se priprema naveče a peče ujutro. Svakako je možete peći i nakon nekoliko sati, mada ja mnogo volim ove noćne recepte, kad se sve pripremi navečer a ujutro budite ukućane sa ovim divnim toplim mirisom.

Sastojci

600g brašna

100g šećera

100g margarina ili masti

300 ml mleka

2 žumanjca

1 vrećica germa (7g)

malo soli

korica jednog limuna

Za fil je potrebno

300g mljevenog maka

100-150ml mleka

150g šećera u prahu

2 vrećice vanilin šećera

koica 1 limuna

Priprema

1. Prosijati brašno. Germu staviti sa malo šećera u šolju toplog mleka da nadođe. Šećer, margarin, žumanjca i limunovu koricu pomešati sa brašnom dodati nadošlu germu i sve zamesiti sa toplim mlekom. Kad je dobro umesito podeliti na četiri loptice.

2. Testo razviti oklagijom što tanje jer će se lepše uvijati, imaćete više uvijenih slojeva tako ce izgledati mnogo lepše. Filovati ih pripremljenim makom.

3. Za fil je  samo potrebno tako reći "pošuriti" mak sa vrelim mlekom. Dodavajte malo po malo mleka jer ako se doda odma sve moguće je razrediti mak i jedino ga možete zgusniti dodavajući jos maka koji bi mogao biti višak na kraju. Otprilike 100-150 ml mleka je potrebno. Tome dodati šećer, vanilin i lumunovu koricu.

4. Gužvare šloziti u tepsiju u koju smo predhodno stavili papir za pecenje. Ostaviti preko noći na hladnom mestu, prekriti. Ujutro bi trebale narasti skoro u duplo.

5. Premazati ih jajetom. Peći u predhodno zagrejanoj rerni 10ak minuta na 220 C a zatim smanjiti na 180 C i peći jos oko pola sata. Prohlađene iseći, posuti prah šećerom zamirisanim vanilom i poslužiti.

Originalni recept objavljen u magazinu i priču o njemu možete pogledati ovde.

Uživajte u receptu!

Za još inspiracije, posetite stranicu [Recepti] i otkrijte još domaćih favorita.

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Enjoy the recipe!

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Night Poppy Roulades

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There’s something special about recipes passed down from generation to generation, recipes that carry the scent of family memories and tender moments spent together. Night poppy Roulade are more than just another pastry they are a connection between generations a reminder of warm homes and the love woven into every layer.

This award-winning recipe, which has captured the hearts of many, first took shape in the hands of my mother and mother-in-law and today I’m happy to share it with you. As you prepare it, you’ll experience not only the taste but also a part of our story a story of togetherness, tradition and the joy of baking.

Join me as we discover how these soft, delicious roulades are made overnight and how they are sure to become a beloved part of your kitchen.

For the dough

600 g flour

100 g caster sugar

100 g unsalted butter

300 ml of milk

2 egg yolks

7 g of dry yeast

Pinch of salt

Grated zest of 1 lemon

1 beaten egg for brushing

For the filling

300 g grounded poppy seeds or walnuts

A little bit of milk

150 g icing sugar

2 tsp vanilla sugar

Grated zest of 1 lemon

1 beaten egg for brushing

Method

1. Put the yeast and 1 tsp of sugar in a cup with warm milk and leave it for a couple of minutes to rise.

2. To make the dough, sieve the flour and salt into a large bowl, add sugar, and mix. Rub in the butter and add lemon zest. In the other bowl, whisk the egg yolks then add milk. Pour the liquid into the dry ingredients and mix to a soft dough.

3. Turn out onto a floured work surface and knead until the dough is formed then divide into 4 equal balls. Sprinkle with flour and gently roll out until 0.5-1 cm thick.

Spread each with the poppy seed mixture and roll into a roulade.

4. For the poppy seed mixture, boil the milk and mix it with the poppy seeds. You need about 100-150 ml of milk. Add a little at a time, you may not need all of the milk, then add vanilla, icing sugar and lemon zest.

5. Place roulades in a baking tray, cover with cling film and leave overnight to rise slowly. In the morning, gently brush them with a beaten egg. Bake them in a pre-heated oven at 200 C for the first 10 minutes. Then turn it down to 150 C and bake for no more than 40 minutes or until they golden in cloulor. Cool on a wire rack.

Tip

These will keep for a week in an airtight container. It is a great idea to make all four rolls, you can always freeze half and have those weeks later. You can also bake it the same day just let it rise for a couple of hours until it is double in size.

You can also check out the original recipe published in the magazine here.