The dough covered with a cloth and let rise about 30 minutes to warm. Spoon that will shape the fri

The court pour lukewarm milk, water and oil, add sugar, if desired add 2 egg yolks, although not mandatory, salt and yeast and knead it to give a soft dough that sticks to the fingers daulia that to be so hard that it almost can not be kneaded or still sticks to your fingers and knead it in the bowl with a spoon. Menu has passed about 600 grams of flour. The dough left to rise in the refrigerator overnight. Resting the dough as thin as possible to develop daulia it through, grate frozen butter, wrapped daulia like a roll and fold the first from the left but from the right to obtain three layers and again repeated daulia bending.
Filling grate the apples so they stew with a little butter until all the liquid evaporates. Created batter develop it divided into 2-3 parts. Every piece of fill them in the middle of chilled filling of apples, daulia apples with sugar and cinnamon and on both sides of filling the rest of the dough cut at a distance of 2 cm, so the resulting strips diagonally over filling preklapari. Curled strudel place on baking sheet on a baking sheet but leave about 1 h to grow. Before baking them brush with egg wash and bake at 220-250 C to golden. Baked strudel sprinkled with powdered sugar and vanilla. Strudel and can be kept for several days in the fridge so that prior to use in the oven heats. From the same dough can be made and croissants so I used half the dough for strudel and the rest I made croissants.
100 gr grated cheese (cheddar or edam)
In warm milk dissolve yeast and add the oil, flour and salt and knead a soft dough. The dough left to rise around daulia it, and then divided into six parts. Develop a piece of dough on it to put a hot dog and wrap it into a roll. Rolls notch so as to obtain 10 parts of or care that they remain still connected at the bottom that is not to cut through to the end. Alternately move the resulting rings left and right. Arrange them in the baking pan and let it grow a little and bake at 200 C for about 20 min. Before the end of cooking out, sprinkle with grated cheese and return to oven to melt cheese slightly. I have this part of the cheese left out because I was not sure it would last year to respond. Nevertheless they pastry was excellent and we devoured everything down to the last crumbs.
Here's daulia a fine fried buns, mekike when or how it's called. In any case, we are not accustomed to, and I say it almost daulia every week for dinner. They're great with salty and sweet, daulia fast devices and even faster eaten. The recipe is from Coolinarika the original can be found here.
The lukewarm milk melt the yeast and add the flour and salt and knead a soft dough. The dough left to rise and then develop it and cut into squares, rhomboids, or how you will. Oil for frying heated to be hot and then place the buns to fried. I drop them in the oil with the side of the mountains, although I'm not sure that it has an impact on any šta.Lepinjice rapidly inflate and fried so it now needs to turn to the other side. Once fried remove them to a napkin to absorb excess daulia oil. Serve while still warm. Frying goes quickly because the oil should be very hot.
As I already daulia said, these buns are great with cheese, dried meat, cream cheese, chutney, honey, jam eurokremom .... In the original are coated with sour cream but I have not tried it but it sounds fine to me.
It takes 2 cups milk 40 g fresh yeast 6 tablespoons brown sugar 60 g butter daulia or oil 0.6 dl 4.5 to 5 cups of flour 2 teaspoons salt 20 grams of baking soda 2 cups of water with sesame or poppy seeds for sprinkling
In warm milk dissolve yeast. Add him sugar, butter or oil (I put oil 'cause I'm a fan of pastry with butter) and ostepeno add the flour and salt. Knead until a soft, elastic dough, leave it to rise for about 1 hour. When the dough has risen divide daulia it into 12 pieces, so each develop into long strips about 40 cm in length.
I tried a version without boiling daulia strips of dough that was just created as pretzels, agreed in the pan, smeared them with milk and poured a mixture of sesame and poppy seeds. I left them about 40 minutes to grow and baked in an oven preheated to 270C to fine golden.
When I was a kid in elementary school we went to the school on a trip to the hunter. At the foot of the stairs leading up to the mausoleum was once a national restaurant and there I first tasted fritters with smoked daulia ham and cheese that I remained in my memory. Many scabbard when I grew up I began to look for a recipe for fritters and after much effort managed to learn to make great fritters. I'm told all who try them.
Yeast dissolved in warm water, add sugar and brandy gradually adding flour to give a soft dough that can knead spoon. Together with the flour and add the salt. Brandy is in the batter adds to priganice absorbed less oil or, if desired, can be dispensed with.
The dough covered with a cloth and let rise about 30 minutes to warm. Spoon that will shape the fritters daulia to dip into the cup in