(please scroll down for recipe in English)
Već sam više puta naglašavala da mnogo volim zanimljive oblike peciva, kao i igrarije sa testom uopšte. Pužići koje danas predstavljam su sve to – veoma zanimljiva forma, podatno testo uz koje je mešenje čista igra, a ukus…..veoma mekano, svilenkasto testo, kome maslinovo ulje kojim se premazuje daje neki mediteranski šmek. Ja sam ga dodatno zaokružila posipanjem čurekotom – semenom crnog kima, koje je ovom pecivu dalo neku posebnu dimenziju.
Recept je preuzet odavde, a objavljujem ga kao ulaznicu za ovomesečni krug Kuvarijacija, igrice za food-blogere.
Pužići-pecivo – originalni recept
Testo:
150ml mlakog mleka
20g svežeg kvasca
1 kašika šećera
1/2kg brašna
150ml mlake vode
50ml ulja
1,5 kašičica soli
Premazivanje: Maslinovo ulje
Posipanje: 1 jaje, kim, susam, krupna morska so, crni kim itd.
Kvasac razmutiti u mlakom mleku, dodati šećer i kašiku brašna, te ostaviti da kvasac proradi.
U brašno umešati nadošao kvasac, vodu, ulje i so, pa zamesiti glatko testo. Ostaviti testo da se udvostruči (1/2 sata-sat).
Nakon toga, testo podeliti na osam delova, pa od svakog dela formirati lopticu.
Svaku lopticu razvući što tanje u ovalni oblik približnih mera 25x15cm. Iseći ga, ne do kraja, po kraćoj strani na trake debljine oko 1cm. Zatim krenuti od jednoj ćoška i dijagonalno motati testo u rolnu, koju na kraju treba zaviti u oblik puževe kućice. Poređati peciva na pleh obložen papirom za pečenje i ostaviti ih 30 minuta.
Premazati pecivo umućenim jajetom, posuti susamom, kimom, solju ili po želji, pa peći u unapred zagrejanoj rerni na 200 stepeni, 15 minuta.
Twisted snail buns – original recipe
1/2 kg flour
150 ml lukewarm milk
150 ml lukewarm water
20 g fresh yeast
50 ml oil
1 ½ tsp salt
1 tsp sugar
Brush: olive oil
Glaze: 1 egg, sesame seeds, caraway seeds or similar
In a bowl, whisk together water, sugar and yeast and let
it sit for about 10 minutes. In large bowl add sifted flour, salt, milk, oil
and add the yeast. Knead until you get smooth and elastic dough. Cover bowl
with towel and let it rest until doubled in size, about one hour.After dough has risen, divide in 8 equal parts of dough
and roll out each part into a oval form of about 25 cm x 15 cm. Brush the dough
with olive oil.
it sit for about 10 minutes. In large bowl add sifted flour, salt, milk, oil
and add the yeast. Knead until you get smooth and elastic dough. Cover bowl
with towel and let it rest until doubled in size, about one hour.After dough has risen, divide in 8 equal parts of dough
and roll out each part into a oval form of about 25 cm x 15 cm. Brush the dough
with olive oil.
Cut the dough into strips about 2 cm wide. Starting from
the shortest end, diagonally roll the dough until you get a long roll, and then
twist it around to shape it into a snail shell.
the shortest end, diagonally roll the dough until you get a long roll, and then
twist it around to shape it into a snail shell.
Lay them on a baking sheet lined with baking paper and
let the buns rest for about 30 minutes
let the buns rest for about 30 minutes
Whip the egg and glaze the buns with
it. Sprinkle sesame or caraway seeds on the top and bake in the oven
about 15 minutes at 200 degree C or until golden brown.
it. Sprinkle sesame or caraway seeds on the top and bake in the oven
about 15 minutes at 200 degree C or until golden brown.
Bas lepo! Steta sto nije na mom stolu za dorucak sada.
Divna prezentacija i fotkice!:)))
Divna su i tvoja peciva…nama su se jako dopala.
Ciji god blog otvorim jutros, izlaze ova divna peciva. Tvoja varijanta izgleda kao iz omiljene posh francuske pekare 🙂
Prepreprepreprekrasni!
Krasno su ti uspjeli.
Vidiš, tebi su namotaji na testu ostali fino izraženi i jasni. Sviđa mi se 😉
Divno su ti ispali i jako pedantno!