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Nocne Guzvarice / Night poppy roulades

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Za kore

600g brasna

100g secera

100g margarina ili masti

300 ml mleka

2 zumanjca

1 vrecica germa (7g)

malo soli

korica jednog limuna


Za fil

300g mljevenog maka

100-150ml mleka

150g secera u prahu

2 vrecice vanilin secera

koica 1 limuna


Priprema

1. Prosijati brasno. Germu staviti sa malo secera u solju toplog mleka da nadodje. Secer, margarin, zumanjca i limunovu koricu pomesati sa brasnom dodati nadoslu germu i sve zamesiti sa toplim mlekom. Kad je dobro umesito podeliti na cetiri loptice.


2. Testo razviti oklagijom sto tanje jer ce se lepse uvijati, imacete vise uvijenih slojeva tako ce izgledati mnogo lepse. Filovati ih pripremljenim makom.


3. Za fil je  samo potrebno tako reci "posuriti" mak sa vrelim mlekom. Dodavajte malo po malo mleka jer ako se doda odma sve moguce je razrediti mak i jedino ga mozete zgusniti dodavajuci jos maka koji ce biti visak na kraju. Otprilike 100-15- ml mleka je potrebno.


4. Guzvare sloziti u tepsiju u koju smo predhodno stavili papir za pecenje. Ostaviti preko noci na hladnom mestu (ne u frizideru), prekriti. Ujutro bi trebale narasti skoro u duplo.


5. Premazati ih jajetom. Peci u predhodno zagrejanoj pecnici 10ak minuta na 220 C a zatim smanjiti na 180 C i peci jos oko pola sata.


6. Prohladjene iseci, posuti prah secerom zamirisanim vanilom i posluziti.




Night poppy roulades

One of my favourite recipes, it takes me back to when I was a child; I remember helping my mother make it. This is the great one because most of the preparation you do in the evening so what's left for the morning is just heat the oven, wait and enjoy!


For the dough


600 g flour

100 g 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

1 beaten egg for brushing


Method

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

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. 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.

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. After that, add vanilla and icing sugar.

Place in a baking tray and leave over-night 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 no more than 40 minutes. 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 always bake it the same day just let it rise for a couple of hours until it is double in size)

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