is the kind of recipes that take 10 times longer to eat them. It is worth trying them once in a while.
Ingredients:
- 4 cups flour 2 tablespoons sugar
- 1 teaspoon salt 2 tablespoons
- margarine 1 cup water
- yeast (a cube ... about 15 g approx.)
- 4 tablespoons margarine 2 tablespoons flour
- quince, sweet potato, guava ... whatever you want. For savory: seitan, tofu or whatever strikes your fancy. Preparation
Dissolve yeast and sugar water. The water temperature should be warm, not too hot or too cold. A good trick is to poke a finger in the water and count to 10, if you can not count or up to 3, meaning that it is hot and the yeast will grow well. If you count to 10 quietly Probalan is very cold and the yeast does not grow. The ideal is somewhere in between.
Allow to rise yeast (until it is above a layer of bubbles).
Mix the yeast with the remaining ingredients, mix and allow to rise (or grow) the dough for 30 minutes.
Roll dough into a rectangular shape, smear it over with the butter and flour mixture and make a long run over. Allow to rise another half hour. Stretch
rolled with a rolling pin until thin crust and cut into triangles (ideally isosceles triangles type:) long). It put the filling into the thickest part and wound from the wider toward the corner.
traditionally horseshoe-shaped salt and sweets are left straight.
fit in the pan leaving room between each other so that leavened. You have to let them grow (not the oven) a little bit more, almost until doubled in size.
A candy sugar is added up and are painted with peach or apricot jam. Van
the oven for half an hour. The candy should be brushed back when they leave the oven.
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