Filled Butter Dinner Buns/ Slane buhtle

Butter buns, no matter if they are filled or not filled, if you make them once, you will make them again and again... My family recipe for soft savory yeast buns is this one. Fill them with ham, salami, cheese, champignons, whatever you like for stuffing, and these will make a perfect dinner or breakfast, especially when it is cold outside, and you are craving some comfort food. Just like me these days :)  

 For 12 buns (20x30 cm pan) you will need:

 Dough:

1 teaspoon sugar
1 packet active dry yeast 
500 g all-purpose flour
1 egg
100 g unsalted melted butter
150-200 ml lukewarm milk
1 teaspoon salt

Filling:

salami (or ham, sliced)
cheese of your choice (I used Gouda and cream cheese)
homemade ketchup
*I used homemade hummus for stuffing too, it tasted wonderful!

Topping: 
thyme, oregano, rosemary, parsley, sesame (black or plain)...


Method:

• Preheat oven to 180°C/ 350 F. 
• Warm the milk, add some (about 100 ml) into a glass and add dry yeast and sugar, let it stand for 5 minutes until bubbles form on the surface. 
• In a bowl stirr together milk, egg, then add flour, salt, yeast mixture and butter. 
• Knead until smooth dough forms. Knead dough until dough cleans itself from the side of the bowl and until no longer sticky. If needed add some milk. 
• Let dough rise on a warm place, for about 30 minutes, to double its volume. 
• When the dough has risen. divide it into 12 equally shaped balls, roll them out and add filling of your choice, by lightly stretching the corners and putting some filling on each. 
• Form balls and place them on a buttered or oiled pan, or use parchment paper. 
• Brush buns with melted butter or egg wash and sprinkle sesame, thyme, rosemary, oregano on top. 
• Bake at 180°C/ 350 F for about 25-30 minutes until golden.

          Enjoy warm or cold!

Buhtle, mekane, slatke i slane, vrlo su praktične za izlete, za doručak, za večeru, onako vazdušaste, ne znam da li ima neko ko ih ne voli. Ne pravim ih često, jer kad ih napravim nestanu u trenu, pa gledam da se osim mene i M. nađe još degustatora, inače meni, a i mom dragom M. nema discipline... Sad kad je vani tako ružno vrijeme, hladno je, tmurno, vani bljuzgavica, nema ništa ljepš uz toplu buhtlu i čaj od mente, kojeg obožavam...

Za 12 slanih buhtli (pleh 20x30 cm) potrebno je:

Tijesto:

500 g mekog brašna
1 suhi kvasac
1 žličica šećera
100 g otopljenog maslaca
1 jaje
150-200 ml mlijeka, mlakog
1 žlica soli

Za punjenje:

salama (ili šunka, isjeckana)
sir po želji (Gouda, ili neki kremasti sir)
ev. malo domaćeg kečapa, ili senf, po želji

Za posip:

sezam (bijeli i crni), kim, ružmarin, timijan, oregano, peršun (po želji)


Priprema:

• U čaši izmutite kvasac sa otprilike 100 ml mlijeka (od ukupno 15-200 ml), dodajte šećer, promiješajte i pustite otprilike 5 minuta da se digne. 
• U većoj posudi stavite mlijeko, dodajte jaje, promiješajte. 
• Onda dodajte postepeno brašno, sol, mlijeko s jajem, maslac, i rastopljeni kvasac. 
• Tijesto mijesite dok ne dobijete glatku smjesu koja se lako odvaja od posude. 
• Pustite tijesto da udvostruči volumen, otprilike 30 minuta, na toplom. 
• Kada se tijesto udvostruči, premijesite rukama, onda podijelite tijesto na 12 kuglica. 
• Svaku kuglicu na dlanovima spljoštite, razvucite malo krajeve (tijesto se jako lako da oblikovati), punite svaku  punjenjem po želji ( ja sam ovaj put stavila više kombinacija, salamu sa kremastim sirom, kečap sa salamom i sirom, domaći humus sa salamom), formirajte kuglice, redajte u pleh obložen papirom za pečenje. 
• Premazati svaku buhtlu ili maslacem ili razmućenim jajetom s malo mlijeka, i posuti po želji. 
• Peći na 180°C 25-30 minuta, dok ne dobiju zlatno žutu boju. 
• Služiti tople ili hladne.

Strawberry Puff Pastry Roses~ Ružice s jagodama

Für Rezept in Deutsch bitte HIER klicken:

This stunning dessert tastes as good as it looks! It does not need much ingredients, all it takes is a sheet of puff pastry, fresh strawberries, strawberry liqueur (optional), some melted butter,  powdered (icing) and vanilla sugar.  The result will be fantastic, puff pastry in combination with strawberry flavour is heaven on earth!:)

Strawberry Puff Pastry Roses

Ingredients:

(yields 6 puff pastry roses)

300g puff pastry

200 g fresh strawberries

1 tsp melted butter

1 pack vanilla sugar

powdered sugar

3-4 tsp strawberry liqueur (optional)

Method:

1. Wash, slice strawberries. Put aside.

2. Roll out the puff pastry into a rectangle. Sprinkle it with powder sugar.

3. Cover pastry evenly with sliced strawberries, then sprinkle with powder sugar and vanilla sugar (up to your taste), sprinkle some strawberry liqueur on strawberries (optional*), leave the beginning and ends empty.

4. Cut rolls (3-4 cm, depending on the size of strawberries), roll them up, then put them cut side up on the parchment sheet, form roses with your finger tips. Be sure to wrap the ends carefully; it works best if you put your finger tips into water and then slightly wet the pastry ends, and squeeze.

5. Cover roses tips with melted butter.

6. Bake in preheated oven at 180° C/ 350 F for 15-18 minutes, when golden brown.

7. Let cool for 5 minutes, spinkle with powder sugar before serving.

Ne mogu vam reći koliko uživam u  proljeću, nakon duge i tmurne zime nema sretnije osobe od mene sad kad vani sve cvjeta, i maksimalno uživam da svoje slobodno vrijeme provodim vani.  Lijepo i sunčano vrijeme treba iskoristiti, zar ne? Malo sam zapostavila blog, ali se nadam da mi nećete zamjeriti, obećavam poboljšanje :-) Danas vam predstavljam desert koji će uljepšati svaku trpezu, uz to je jednostavno i brzo za napraviti, goste ćete oduševiti ovim jagodastim ružicama! Ovaj put sam dodala odlični domaći liker od jagode koji sam dobila na poklon od prijateljice, ali ako ga nemate ili namjeravate servirati djeci, slobodno izostavite.

Ružice s jagodama

                                                                

Za 6 ružica potrebno je:

 

1 pakiranje lisnatog tijesta (300 g)

200 g jagoda, svježih

1 žličica otopljenog maslaca

3-4 žličice likera od jagode (po želji*)

1 vanilin šećer

šećer u prahu

Priprema:

1. Oprati jagode, isjeći na tanke kolutiće.

2. Razvući tijesto na papir za pečenje, posuti šećerom u prahu i vanilin šećerom.

3. Tijesto sjeći na trake i po njima poredati kolutiće jagoda, i pri tom ostaviti početak i kraj praznim. 4. Preko jagoda posuti opet šećer u prahu i liker od jagode (po želji).

5. Jagode ostaviti da prelaze preko trake da se bolje vide kad se smotaju ružice. Zarolati traku i vodom navlaženim prstima zalijepiti krajeve. Oblikovati ružice. Namazati latice otopljenim maslacem.

6. Peći u prethodno zagrijanoj peći na 180°C otprilike 15-18 minuta, dok tijesto ne dobije zlatno smeđu boju.

7. Pustiti 5 minuta da se malo ohlade, i posuti šećerom u prahu prije serviranja.

Najbolji su još topli!

Rosemary Garlic Bread~ Rosmarin-Knoblauch-Brot~ Kruh s ružmarinom i češnjakom

Für Rezept in Deutsch bitte scrollen:

Nothing beats a wonderful white, soft, airy and wonderfully chewy bread with a golden top brushed with garlic infused olive oil and fresh rosemary. I wouldn't mind eating this bread with a slice of Feta or goat cheese and fresh tomatoes everyday for the rest of my life. Honestly :)  

Rosemary Garlic Bread

Ingredients (makes 2 loaves)

Dough:
1 kg of all-purpose flour
1 pack active dry yeast
1,5 teaspoon salt
500-550 ml of lukewarm water

Spices for the topping:
2 cloves of garlic
2 teaspoons of chopped fresh rosemary
4 tablespoons olive oil

Method:
Preheat oven to 200 °C/  400°F.

Combine in a bowl flour, yeast, salt and water. Combine well. Then cover with a clean dishtowel and let it raise for 30 min.
After 30 min. turn the dough out onto a lightly floured surface and gently punch it to deflate it. Let it raise for another 30 minutes.
Divide dough into two parts, shape it into two balls, gently press the top and place them in oiled baking pan.
For the topping chop garlic cloves with the rosemary until you have a coarse paste. Mix it into olive oil and set aside for a moment. Then sprinkle the loaves generously with the olive oil paste.
Bake at 200°C/ 400°F for 20-25 minutes or until the loaves are golden and sound hollow when tapped on the bottom. Cool on racks before slicing.

                                                                      ~o~o~o~o~~o~o~o~o~

Es gibt doch nichts leckereres als ein gut gewürztes, selbstgebackenes Brot. Gestern war mal wieder Knoblauch-Rosmarin-Brot dran, schmeckt einfach fantastisch, und der Duft während des Backens ist einfach unbeschreiblich....

Rosmarin- Knoblauchbrot
Zutaten (für 2 Brote)

Teig:
1 kg Mehl (Universal)
1 Pkg Trockenhefe
1,5 TL Salz
500-550 ml lauwarmes Wasser

Topping:
2 Knoblauchzehen, gehackt
2 TL frischer Rosmarin, gehackt
4 EL Olivenöl

Zubereitung:

Mehl, Hefe, Salz und Wasser in einer Rührschüssel zu einem glatten Teig verkneten.  Zugedeckt an einem warmen Ort zu doppeltem Volumen aufgehen lassen. Nach ca. 30 Min. Teig auf einer bemehlten Arbeitsfläche nochmals durchkneten und den Teig für weitere 30 Min. „gehen lassen“. Zwei Laibe formen, etwas flachdrücken. Backblech leicht mit Olivenöl bestreichen (oder Backpapier verwenden).
Für den Belag: gehackte Knoblauchzehen mit dem gehackten Rosmarin vermischen, bis eine grobe Paste entsteht.  Olivenöl hinzugeben. Für ein paar Minuten zur Seite stellen. Dann die Brote großzügig mit Olivenöl Paste bestreichen.
Im vorgeheizten Ofen bei 200°C für 20-25 Minuten goldbraun backen. Vor dem Aufschneiden gut abkühlen lassen.

   ~o~o~o~o~~o~o~o~o~

Volim peći kruh i peciva, kad god mogu i imam vremena rado ga ispečem jer mi nema ništa ljepše od mirisa dizanog tijesta. Ovaj kruh je aromatičan, fin, mek, mirisan i rado ga jedemo uz feta ili ovčiji sir s svježim rajčicama ili salatom. Finooooo :) 

Kruh sa ružmarinom i češnjakom

Sastojci (za 2 kruha)

Tijesto:

1 kg brašna (Tip 480/ Univerzal))

1 suhi kvasac

1,5 žličica soli

500 ml tople vode

Začini za nadjev:

2 češnja češnjaka

nekoliko grančica ružmarina

4 žlice maslinovog ulja

Priprema:

Zagrijati peć na 200°C.

U posudi od brašna, kvasca, soli i vode zamijesiti tijesto.

Pokriti krpom i na toplom mjestu pustiti da nadođe 30 min.

Nakon 30 min. premijesiti tijesto, i ostaviti ponovo da nadođe (otprilike 30 min.).

Podijeliti tijesto na dva dijela, formirati lopte od tijesta, lagano ih  pritisnuti na vrhu i staviti u podmazan pleh.

Za nadjev: U posudi izmiješati maslinovo ulje, sitno iscjeckani češnjak i izlomljene grančice ružmarina.

Promiješati žlicom. Pustiti desetak minuta da odstoji.

Premazati kruh, i utisnuti komadiće češnjaka i ružmarina.

Peći 20-25 min. na 200°C dok ne dobije zlatnosmeđu boju.

Pustiti da se dobro ohladi prije serviranja.

Empanades Picantes

Für Rezept in Deutsch bitte scrollen:

The variety of fillings for empanadas is endless and includes stewlike mixtures with beef,  ham and cheese, chicken, fish and seafood. You may also fill them with vegetables, like spinach,  potatoes, pumpkin, potatoes, beans and many more. The name empanada comes from the Spanish verb empanar, meaning to wrap or coat in bread. More about the origin of empanadas you will find here. 

I am going to show you a delicious, spicy variation of Cheese and Ham Empanada today, which may be served as appetizer or main course (served with salad). The size of your dough rounds will determine the final size of your empanadas; use smaller cutters for appetizer or dessert empanadas and larger cutters for an entree-size.

EMPANADES PICANTES

Ingredients (yield  28-30, diameter 8 cm)

Dough

• 300 g all-purpose flour
• 1 / 2 teaspoon salt
• 125 g butter
• 100 ml hot water

Topping

• 200 g cottage cheese
• 50 g of ham (chopped, in cubes or slices)

• 1 egg
• 50 g Emmentaler cheese (or Gauda), grated
• 2 tablespoons Parmesan cheese
• 3-4 fresh basil leaves, chopped
• Fresh rosemary (1 teaspoon)
• fresh thyme (1 teaspoon), optional
• 1 red chili pepper (chopped fine)

 • paprika, pepper, salt to taste

Coating
• a little milk

Method

Topping
1. In a large bowl combine ham cubes or slices, Parmesan cheese, Cottage cheese and grated Emmentaler cheese and egg. Combine well.
2. Add chopped basil, rosemary, thyme, paprika, pepper, salt, and add the finely chopped chili pepper (if you like it spicy).

Dough

1. Sift flour. Add a pinch of salt.
2. Melt butter and heat the water (must be lukewarm).
3. Add melted butter to the flour, mix with lard.
4. Slowly add water to the dough and knead by hand. The dough will be smooth and elastic.
5. Roll out the dough to about 1-3 mm, and cut into circles with a mold (if you have one, if not, use a glass), 8-10 cm in diameter.
6. Repeat the process until used up the dough.
7. Place a tablespoon or two of filling in center  8. Fold the edges of the circle to get a semi-circle. Fold and pinch the edges shut (with a fork), and place them on a baking sheet.                                                          
9. Sprinkle each empanada with milk before baking.
10. Bake in a preheated oven at 200 ° C (375° F) for 20-25 minutes until golden brown.
11. Serve hot or cold as appetizer or as main meal (eg. with salad).

~o~o~o~o~

EMPANADES PICANTES

Zutaten (für 28-30 Stück, Durchmesser 8 cm)

Teig

• 300 g Allzweck-Mehl
• 1 / 2 TL Salz
• 125 g Butter
• 100 ml heißes Wasser

Belag

• 200 g Hüttenkäse
• 50 g Schinken ( gewürfelt oder in dünne Scheiben geschnitten)
• 1 Ei
• 50 g Emmentaler Käse (oder Gauda), gerieben
• 2 Esslöffel Parmesan
• 3-4 frische Basilikumblätter, gehackt
• Frischer Rosmarin (1 TL)
• frischer Thymian (1 TL), optional
• 1 rote Chilischote (fein gehackt)
• gemahlene Paprika, Pfeffer, Salz nach Belieben

Überzug • ein wenig Milch

Zubereitung

Belag
1. In einer großen Schüssel  Schinkenwürfel (oder Scheiben), Parmesan, geriebenen Emmentaler Käse, Hüttenkäse und Ei  gut vermischen.
2. Gehacktes Basilikum, Rosmarin, Thymian, Paprika, Pfeffer, Salz und die gehackte Chilischote beimischen (wenn Sie es scharf mögen).

Teig
1. Mehl. Fügen Sie eine Prise Salz.
2.  Butter zerlassen und Wasser erhitzen.
3.  Zerlassene Butter zum Mehl geben, mit Holzlöffel vermischen.
4. Langsam Wasser hinzufügen und den Teig mit der Hand kneten. Der Teig wird geschmeidig und elastisch.
5. Den Teig ausrollen,  ca. 1-3 mm,  und Kreise mit einer Form ausstechen (falls Sie eine haben, wenn nicht,  Glas zu verwenden), 8-10 cm im Durchmesser.
6. Wiederholen Sie den Vorgang, bis der ganze Teig aufgebraucht ist.
7.  1-2 EL  der Füllung in die Teig-Mitte füllen.
8. Falten Sie die Kanten des Kreises zu einem Halbkreis zu bekommen. Falten und die Ränder gut verschließen (am besten mit einer Gabel eindrücken) und auf ein mit Backpapier ausgelegtes Backblech legen.
9. Jede Empanada mit Milch bestreichen.
10. Im vorgeheizten Ofen bei 200 ° C (375 ° F) für 20-25 Minuten goldbraun backen.
11. Heiß oder kalt servieren, entweder als Vorspeise oder als Hauptgericht (zb. mit Salat).

~o~o~o~o~

Empanade jako volim, i slatke i slane, a ponajviše ljute. Ove su punjene šunkom i sirevima, s dodatkom začinjskog bilja (timijana, ružmarina) i začinjena ljutom čili papričicom. Tijesto je hrskavo, ali ne previše, a pošto nisu pržene u ulju nego u pećnici nisu toliko masne (makar na prvi ugriz- jer ima dosta maslaca :)).

Ovo je i moja ulaznica za igricu Ajme koliko nas je a koju je pokrenula Monsoon s bloga Dalmacija Down Under. Ovaj mjesec domaćica je Laka Kuharica s bloga Laka Kuharica- Easy Cook a za temu je izabrala timijan/ majčinu dušicu.

A recept ide ovako:

EMPANADES PICANTES

Sastojci (za 28-30 empanada promjera 8 cm)

Tijesto

• 300 g brašna (univerzalno)
• 1/2 žličice soli
• 125 g maslaca
• 100 ml vruće vode

Nadjev

• 200 g  običnog svježeg kravljeg sira ili Cottage Cheese
• 50 g šunke
• 1 jaje
• 50 g Emmentaler sira (ili Gauda), nariban
• 2 žlice parmezana
• 3-4 listića svježeg bosiljka, isjeckanog
• svježeg ružmarina (grančica)
• svježeg timijana (majčine dušice), po želji
• začini: slatka mljevena paprika, 1 chili papričica (iscjeckana), biber, prstohvat soli

Za premazivanje

• malo mlijeka

Nadjev

1. U zdjelu  nasjeckati šunku na kockice, dodati parmezan, svježi sir i naribani Emmentaler sir, te jaje. Izmiješati.

2. Dodati i bosiljak, ružmarin, timijan, te začiniti mljevenom paprikom, biberom, posoliti, te dodati na sitno isjeckanu chili papriku (ako volite ljuto).

Tijesto

1. Brašno prosijati. Dodati malo soli.

2. Maslac otopiti, a vodu zagrijati ( mora biti vruća ali ne kipuća).

3. Topli maslac dodati u brašno, i promiješati ga varjačom.

4. Polako dodavati vodu u tijesto, te rukama ga zamijesiti. Tijesto će biti glatko i elastično.

5.  Na pobrašnjaloj podlozi razvaljati tijesto na oko 1-3 mm, i kalupom (ako imate, a ako ne, čašom) rezati krugove promjera 8-10 cm.

6.  Ostatak tijesta ponovo zamijesiti i ponavljati postupak dok ne potrošite tijesto.

7. Rukama svaki krug malo rastanjite. Na jednu polovicu stavite otprilike žličicu nadjeva.

8. Rubove kruga preklopite tako da dobijete polukrug. Rubove pritisnite vilicom da nadjev ne bi iscurio.

9. Empanade slagati u pleh obložen pek papirom.

10. Svaku empanadu premazati mlijekom prije pečenja.

11. Peći u zagrijano pećnici na 200° C  20-25 minuta (dok ne dobiju zlatno žutu boju).

12. Servirati tople ili hladne kao predjelo ili  glavno jelo (uz salatu).  Uživati!

Spring Onion Rolls/ (Jung)Zwiebel- Brötchen/ Loptice s (mladim) lukom

Für deutsche Übersetzung bitte scrollen:
 

When I saw Tamara's (Bite My Cake) onion rolls I knew that I would have to bake them, not only because of Tamara's yummie explanations of how beautifully these rolls smell while baking, not only because of her stunning photography (if you don't know her blog already, I would recommend you to do so: it's a feast for the eyes! ) but mainly because I LOVE the flavour of onions in bread and pastry!  These rolls turned out heavenly, so moist, so fluffy! They are on my favourite bread list now (yes, I have one ;), and I am going to make them regularly for sure!

Thank you Tamara for sharing this wonderful recipe with us! It rocks!

 Spring Onion Rolls

Original Source: Bite My Cake. Adapted to my taste.

INGREDIENTS:

500 g  all-purpose flour

7 g instant yeast

salt, pepper- to taste

60 ml olive oil

100 ml warm water

250 ml warm milk

1 onions

2 spring onions

1 tbsp butter

DIRECTIONS:

1. Finely chop  onions and spring onions.  Put chopped onion on olive oil, sweat until they soften.

2. Combine yeast and warm water, leave for 5 minutes.

3. Combine flour, salt, pepper, add yeast with water, add warm milk, onions with oil and knead until it forms into soft dough. Add chopped spring onions. Combine well. Leave it for 1 hour to double in size, in an oiled and covered bowl.

4. Slightly knead the dough and divide into 12 equal balls. Put them on large baking sheet covered with parchment paper and let rise for 45 min.

5. Preheat oven to 190 Celsius.

6. Brush rolls with melted butter, cut X on the surface of each roll. Bake them for about 30 min.

Als ich Tamara's Rezept für Zwiebel-Brötchen sah, wusste ich sofort: das wird nachgebacken! Ich liebe ja Zwiebeln im Brot, aber Brötchen wie diese habe ich noch nie gegessen, geschweige denn gebacken. Und herausgekommen sind wunderbar weiche, fluffige, fantastisch riechende kleine Schönheiten :) Die im Rezept angegebenen Zwiebeln habe ich halbiert und stattdessen Jungzwiebeln dazugegeben. Göttlich!

(Frühlings-) Zwiebelbrötchen

 Quelle: Bite My Cake. Adaptiert.

ZUTATEN:                                                                                                  

500 g Allzweck-Mehl
7 g Trocken-Hefe
Salz, Pfeffer nach Geschmack
60 ml Olivenöl
100 ml warmes Wasser
250 ml warme Milch
1 Zwiebel
2 Frühlingszwiebeln
1 EL Butter

ZUBEREITUNG:

1. Zwiebeln und Frühlingszwiebeln fein hacken, Frühlingszwiebeln zur Seite stellen. Gehackte  Zwiebel in Olivenöl anschwitzen, bis sie weich und durchsichtig sind.

2. Hefe in warmen Wasser auflösen, 5 Minuten zur Seite stellen.

3. Mehl, Salz, Pfeffer, Hefe mit Wasser, warme Milch, Zwiebeln mit Öl in eine Schüssel geben, Teig kneten, bis der Teig weich ist. Gehackte Frühlingszwiebeln dazu geben. Teig nochmals durchkneten. Den Teig für ca. 1 Stunde gehen lassen, bis er sich verdoppelt.

4. Den Teig durchkneten und in 12 gleich große Kugeln aufteilen. Kugeln auf mit Backpapier ausgelegtes großes Backblech aufteilen und nochmals 45. Min. gehen lassen.

5. Ofen auf 190° C vorheizen.

6. Jedes Brötchen mit Pinsel mit zerlassener Butter bestreichen, in der Mitte mit der Schere ein X einschneiden.Ca. 30 Min. goldbraun backen.

 

Čim sam kod Tamare vidjela loptice s lukom,  znala sam da ću ih napraviti, i ne samo zato što je ona u svom postu na fantastičan način dočarala miris ovih peciva (i meni vadila zazubice :D), i ne (samo) zbog divnih slika, nego zbog moje zaljubljenosti prema luku u kruhu i pecivima. Ne da ga volim, već obožavam! Da ne duljim, loptice su mirisne, meke i preukusne! Umjesto dvije glavice luka navedena u receptu sam stavila jedan luk i dodala 2 mlada luka. Pun pogodak! Hvala Tamari na odličnom receptu! Praviću ih često, to je sigurno!

Loptice s (mladim) lukom

Originalni recept: Bite My Cake. Adaptirano.

SASTOJCI:

oko 500 g brašna

1 paketić (7 g) suhog kvasca

60 ml maslinova ulja

100 ml mlake vode

250 ml toplog mlijeka

1 glavica luka

2 mlada luka

sol, papar

1 žlica maslaca-za premazivanje

PRIPREMA:

1. Na maslinovom ulju popirjajte sitno sjeckani luk dok ne omekša. Sjeckani mladi luk ostavite na stranu.

2. Kvasac rastopite u mlakoj vodi, ostavite 5 min.

3. Pomiješajte brašno, sol i papar, dodajte mladi luk i luk zajedno s uljem na kojem ste ga pirjali, kvasac s vodom u kojoj se rastapao i mlako mlijeko. Umijesite meko tijesto-ako je potrebno, dodajte još malo brašna. Ostavite ga da se udvostruči- 1 h u nauljenoj, poklopljenoj posudi.

4. Dignuto tijesto lagano premijesite i oblikujte u 12 jednakih loptica. Poslažite ih na veliki pleh obložen pek papirom, pokrijte čistom krpom i ostavite da se dižu 45 min.

5. Pećnicu ugrijte na 190 Celsiusa.

6. Površinu svake loptice lagano zarežite u iksić pa premažite rastopljenim maslacem. Pecite ih 30-ak minuta.