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Ustipci – Fried mini breads

Make yourself a perfect bite with these savory pastries very popular throughout the Balkan. They are best when they are warm to hot. They are usually breakfast food bat can be a bread substitute.

Ustipci - Fried mini breads
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Ustipci - Fried mini breads
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Ingredients
Servings:
Instructions
  1. In a deep bowl stir water, yeast and sugar. Leave for 10-15 min. Add eggs and salt. Add the flour to the batter and mix it until dough is soft (denser than pancakes).
  2. In a deep pan heat a generous amount of oil on high. Lower to medium and start adding the tablespoon amount of dough.
  3. The bread will rise as they are frying. Fry a couple of minutes on each side.
  4. Place onto a paper towel to collect the oil. Serve warm with white cheese, sour cream or dip it in sugar (my favourite)
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Poppy Seed / Walnut Strudel

 

Poppy Seed / Walnut Strudel
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This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust.
Poppy Seed / Walnut Strudel
Print Recipe
This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust.
Ingredients
For the poppy seed filling:
For the walnut filling:
Servings:
Instructions
  1. First, make the dough: heat milk until warm, add dry yeast and sugar and leave to dissolve, for 10 minutes. Combine flour and salt in a large bowl. Cut in the butter. Mix well. Make a well in the center and add the yeast mixture and egg. Knead until soft dough forms. Cover in plastic wrap and leave in the fridge for 30 minutes.
  2. Prepare fillings: in a sauce pan, mix sugar and milk for filling. Bring sugar/milk mixture to a boil. Mix poppy seed (walnuts) with other dry ingredients and pour sugar/milk mixture over, stir well and set aside.
  3. Take your dough, divide in 2-3 equal pieces and roll each one out on well-floured surface, into a rectangle. Spread filling leaving last 2 cm of dough with out filling . Roll longer rectangle sides towards the middle. Place all rolled up strudels onto a baking sheet covered with baking paper.
  4. Brush strudels with egg yolk. Let them rest for 10-15min. Brush them with egg white and leave for another 10-15min.
  5. In the meantime preheat oven to 180C; bake for 30-40 min. Slightly cool before cutting. Keep well frozen.
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