Kroasani sa sunkom i sirom
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -8 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- U dio toplog mlijeka razmutiti kvasac, dodati šecer i promiješati.
- Pustiti da se kvasac digne.
- U posudu za miješanje staviti brašno (ostaviti malu kolicinu brašna za razvaljavanje tijesta), dignuti kvasac, mlijeko, jogurt, sol, i 3 jaja.
- Umijesiti glatko tijesto i ostaviti da se diže da udvostruci volumen.
- Pobrašniti podlogu na koju ce se istresti tijesto.
- Istreseno tijesto zarolati u oblik valjka.
- Razrezati tijesto na 8 jednakih dijelova i svaki dio napraviti u kuglicu.
- Kuglice premazati uljem.
- Svaku kuglicu razvaljati u oblik kruga velicine tanjura.
- Na svaki razvaljani krug debelo naribati smrznuti maslac, osim na zadnji krug tijesta.
- Podlogu ponovo pobrašniti i prebaciti tijesto koje takoder treba pobrašniti.
- Razvaljati tijesto u krug na debljinu 0,5 do 1 centimetar.
- Tijesto rezati na polovine, pa onda na cetvrtine.
- Svaku cetvrtinu još narezati na 8 dijelova da se dobiju dugoljasti trokuti.
- Na svaki komad tijesta staviti malo Å¡unke i sira.
- Zarolati napunjene kroasane od šireg kraja prema užem.
- Zarolane kroasane redati u posudu za pecenje prekrivenu papirom za pecenje.
- Ostaviti 2 cm razmaka izmedu kroasana.
- Napunjenu posudu za pecenje prekriti krpom i ostaviti da se kroasani dižu još 20 minuta.
- Nakon 20 minuta kroasane premazati preostalim žumanjkom i posuti sezamom.
- Peku se u zagrijanoj pecnici na 220 stupnjeva 20 minuta (pekli smo odvojeno dvije ture).
- Nestaju u trenu!!!!
A standard ingredient list leaves out the physics of working with frozen fats, specifically how grating solid dairy directly onto stacked dough circles creates the thermal barrier needed for flaky internal layers. Because these baked goods incorporate a rich filling of cured ham and dairy alongside a yeast-leavened dough, pairing them requires balancing high fat content with bright, clean acidity. When baking at a high heat of 220 degrees Celsius for twenty minutes, the steam released from the melted fat pockets puffs the dough apart while the exterior browns rapidly.
What to Serve Alongside
Serving savory pastries calls for accompaniments that cut through the richness of the ham and cheese filling without competing for palate space. Crisp, water-dense vegetables dressed in sharp vinaigrettes provide the necessary contrast to the buttery crumb. Fermented dairy beverages like plain kefir or cold buttermilk offer a traditional pairing that mirrors the yogurt enriched inside the dough itself. Fresh radishes, sliced cucumbers tossed in lemon juice, or pickled peppers bring vital sharpness to the table.
- Ensure the butter is thoroughly frozen before grating, as soft fat will smear into the flour rather than forming distinct, steam-trapping layers.
- Space the shaped pieces at least two centimeters apart on the baking sheet to allow for adequate expansion during the final twenty-minute proof.
- Maintain oven temperature accuracy by preheating thoroughly, since baking too cool will cause the butter to leak out before the structure sets.
