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Manufacturer of Confectionary Products Vidovdanska 66, Paracin, Serbia and Montenegro |
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Recipes
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| Mix the yeast with a portion of sugar and flower in a cup of lukewarm milk. Cover it and leave in a worm place to grow. Mix one yolk with sugar and add soften butter (it needs to become soft in room temperature). Then when the yeast mix has grown blend it all until you get a smooth cream. Next, put salt, milk, grown yeast, rum, whilst constantly mixing add tablespoon by tablespoon of flower. Mix well until it becomes a solid dough. It needs to be well done with a ladle until it becomes a thick and slightly airy dough, however less thick when compared to a pie dough. Cover it with a cloth and leave for an hour in a worm place to grow to approximately double its original size. |
| Once it has grown, put the dough on a surface that is covered with a tin layer of flower. Use a rolling pin to spread the dough until it becomes approximately 11 centimetre tall. In order to get well shaped doughnuts, cut the dough with a glass or a cup. When you have made the doughnuts, put them in hot oil (deep cooking pan). Note that the side of the doughnuts that were facing the table surface should be facing the other way in the cooking pan. Cover the pan with a lid and leave it for a few minutes. When the doughnuts become golden on the sides turn them around and finish the frying. The level of oil in the pan should allow the doughnuts free floating without sticking to the bottom of the pan. Take them out with a latticed spoon and let the doughnuts drip of oil. Following, put them in a plate and cover them with the mix of pulverised sugar and vanilla powder. Serve them warm with home made jam or marmalade. An additional option is to add a handful of raisins or planed lemon peel before you let the dough grow. Then, your doughnuts will be delicious! |
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| Ingredients: 750gr of flower, a smaller cube of fresh yeast, 3 yolks, 1 litre of milk, half a teaspoon of salt, 1 1 table spoon of sugar, 1 tablespoon of butter, 1 teaspoon of rum, 1 smaller cup of pulverised sugar, vanilla powder and oil. |
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| Split the yolks and the egg whites. Then mix well the yolks and the sugar, until the sugar melts and the mix becomes a light yellow mousse. Add slightly worm (not hot) honey and mix it with the substance. Dissolve the bicarbonate of soda into 1 of a cup of water and add it together with vanilla powder to the rest of the mix. Slowly add flower, without making lumps. Also add walnuts (cut in small pieces) and white mousse made of the egg whites. It needs to be noted that the mousse must not be intensely mixed with a ladle due to the fact that it can water the dough. It needs to be mixed with the dough slowly and left on a side for approximately 30 minutes. After that, put the dough on a surface that is covered with a tin layer of flower. Use a rolling pin to spread the dough until it becomes approximately 2 centimetres tall. Use a round bottle lid (or a similar size object) to cut the dough and make the sweets all the same size. Put them in a pan that is covered with a tin layer of oil. Oven-bake them until golden brown. You can store them in hermetic vessels (for cakes) for a few weeks. |
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| Ingredients: 400gr of flower, 400gr of honey, 4 eggs, 4 tablespoons of sugar, of vanilla powder, 1 of a teaspoon of bicarbonate of soda, 100gr of walnuts and water. |
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Peel the apples and coarsely grate them. Put raisins to absorb the apple juice, and then add walnuts (cut in medium size pieces). Mix it all and leave on the side until you make the dough for the pie. Split the yolks from the egg whites. Mix the yolks with sugar, and add the butter (that was left on the side hours before mixing, it needs to be soft but not melted). After that add cinnamon, bicarbonate of soda and then slowly add tablespoon by tablespoon of flower (being careful not to make lumps). The dough needs to be medium soft, i.e. it must not stick to the bottom but must be thick enough to be spread. Split the dough in two equal parts. Then spread both of the parts as big as your oven-baking pan is. Put a thin layer of oil on in the baking pan, and the place the first part of spread dough (with your fingers pull it up and attach it to the walls of the pan, so the middle filling stays in place). Place the filling and cover with the second part of the dough spread (throw away excess juice from the filling). Make mousse out of the egg whites and sugar, and spread it over the pie. Put it in the pre-heated oven (225°C) for approximately 30 minutes or until golden brown. When it is baked, leave the pie on the side until it cools. Following cut it into square pieces and cover with the mix of pulverised sugar and vanilla powder.
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| Ingredients: for the dough – 750gr of flower, 200gr pulverised sugar, 200gr of butter, 3 eggs, 1 teaspoon of cinnamon, 1 teaspoon of bicarbonate of soda; for the filling – 1kg sour apples, a full hand of raisins, 250gr sugar, 250gr of walnuts and pulverised sugar for the top (of the pie). |
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