четвртак, 15. јул 2010.

BAVARSKE KIFLE

Predivno bavarsko pecivo koje ste sigurno probali, ali ga možda niste spremali u kućnoj radinosti. Toliko sam ih puta pravila, da ih mogu raditi i zatvorenih očiju. Za ljubitelje barenog pa onda pečenog peciva, peciva koje je pomalo gumasto, ovo je prava poslastica. Nemojte ih raditi ukoliko nemate morske soli, jer ona daje taj specijalni šmek. Krupnu morsku so možete kupiti svuda po ceni od pola evra za pola kilograma, a trajaće vam jako dugo. 

Recept za Bavarske perece možete pogledati ovde.




I još nešto, one se jedu sa Vajkremom, krem maslacom, Philadelphia krem sirom, ili ako volite sa ljutim toplim i medenim senfom. Recept je iz časopisa Sale&Peppe. U receptu se navode 3 kašičice sitne soli, ali je to preslano, pa sam količinu smanjila na jednu kašičicu.




BAVARSKE KIFLE

TESTO
450g belog brašna
7g suvog kvasca
1 kašičice šećera
topla voda (100ml +180ml)
1 ravna kašičice sitne soli

KUVANJE
3 litre vode 
60g sode bikarbone

POSIPANJE
krupna morska so


Pre nego što počnete sa pravljenjem testa pripemite jednu veliku šerpu u kojoj ćete kuvati kifle, pleh od rerne koje ste obložili papirom za pečenje ili koji ćete dobro naputerisati i jednu čistu krpu.

U 100g brašna dodati kvasac i šećer, 100ml tople vode, pa viljuškom pomešati i ostaviti na toplom 30 minuta. U testo odati 180ml tople vode, so, pa postepeno dodati ostatak brašna dok ne dobijete lepo i elastično testo. Mesite oko 5 minuta. Ostavite testo da narasta 60 minuta. Već kada prođe 45 minuta staviti veliku šerpu sa oko 3 litra vrele vode na šporet da proključa.

Premesiti testo. Formirati valjak i iseći na 8 jednakih delova. Spustiti diskove na blago pobršanu radnu površinu, pa oglagijom tek nakon prve trećine kruga istanjite malo disk. Ako je potrebno da se oklagija ne lepi za testo samu oklagiju provucite kroz pobrašnjanu ruku, jer ako stavite puno brašna kifla ćese razmotati prilikom kuvanja. Testo možete stanjiti malo i pomoću dlana, pa i nije potrebna oklagija ali ostavite deo nestanjen. Znači, jedan deo kruga ostaje debeljuškast i taj deo će biti centar kifle oko koje motate.  Nemojte ih mnogo izduguljiti već onako kad ih smotate uzmite između dva dlana i malo uobličite. Sada bi vam i voda trebala da uveliko ključati na šporetu.

Dodajte proključaloj vodi sodu bikarbonu, pa ubacivati kifle i to slobodno jednu preko druge. Nije bitno što nema mesta jer se neće lepiti. Kuvati oko 2 minuta. Izvaditi ih pažljivo i ređati na krpu da se ocede par sekundi ali tako da je spoj okrenut na dole. Možete ih rukom malo uobličiti. Brzo ih prebacite na pleh od rerne sa krpe jer ćese stajanjem zalepiti za krpu. Zaseći nožem na par mesta svaku kiflu i malo razmaknuti prorez da se vidi belo testo ispod. Posuti krupnu morsku so preko svake. 

Peći na 220 stepeni dok ne dobiju lepu braonkastu nijansu negde preko 20 minuta. Pečene možete zamrznuti. Jesti uz krem maslac, Vajkre, Philadelphia krem sir...




BAVARIAN ROLLS


I adore Bavarian rolls and pretzels so here is the recipe that I have been using for some time now and that has passed all my tests.  It is a simple pastry to make, just have to be organized in the kitchen and make sure you put the pot with water to boil and turn on the oven. I make double batch and then freeze them, later just defrost in the microwave. We eat them with cream cheese, plain or use for a sandwich. I hope you give them a try! They are my favorite pastry!

DOUGH
450g of white flour (110g + 350g)
7g of active dry yeast
1 teaspoons of sugar
warm water (100ml+180ml)
1 even teaspoons of fine salt

WATER FOR BOILING
3 liters of water
60g of baking soda


TOPPING
coarse sea salt

Mix with a fork 100g of flour, sugar and yeast in a large pot and add 100ml of warm water. Leave in a warm room for 30 minutes. Add in 180ml of water, fine salt and the rest of the flour add in gradually. Knead until you get a nice dough that is elastic and it does not stick to your finger for about 5 minutes. Leave the ball of dough to rest for 60 minutes.


When you reach 45 minutes, place a large pot with water to boil on a stove and prepare an oven pan that you have lined with baking paper or just butter it up well.


Knead the dough again punching the air out. Shape into a sausage and cut into 8 equal parts.. Roll out each part like in the picture so the end is not flattened just the rest of the ball. Start rolling from the bulky part. This will be the center of your Bavarian roll. By now your water should be boiling on the stove.


Add the baking powder into the boiling water and drop all of the rolls in. Cook for app. 2 minutes. Take them out and place on a clean kitchen cloth for couple of seconds, otherwise they will stick to it.  Transfer them to the oven pan that you have generously buttered up or place baking paper on it. With a knife cut the roll just on the surface going into the whiter inner part of the dough a bit in a couple of places. Sprinkle them with coarse sea salt.


Bake at 220 degrees Celsius (no fan) until nice and golden, app.20-25 minutes. Serve with cream cheese.





17 коментара:

  1. Your bavarian rolls are beautiful! I bet their delicious with that lovely, salty crust!

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  2. Hi Jelena, thank you for visiting my blog earlier and nice to meet you. You have a very lovely blog here. I am loving the breads here and the making of these bavarian rolls look very much like bagels. I bet they're superb for sandwiches. Hope to hear from you more often. Have a nice day.
    Cheers, Kristy

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  3. These rolls are beautiful. I should, however, not be surprised. All your recipes are a delight. I hope you are having a great day. Blessings...Mary

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  4. Your bavarian rolls are beautiful. Looks like a big recipe. How many rolls did you made?

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  5. Savrsene kifle! Recept zabelezen!

    Ceka te nesto na mom blogu ;)

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  6. Excellent recipe, I speak Russian since I am from Moldova, and could understand some of your instructions- will come here often- excellent blog and very detailed pictures!

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  7. Great, I've been looking up bread recipes lately because of my first successful attempt the other day. I like the indentations you've made in yours.

    Also, you're very lucky to have fresh food markets only 10 minutes away! I'm jealous :)

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  8. Auuuu, ne mogu da verujem da sam ovo previdela. Prelepe su, lepse izgledaju nego one iz pekare.

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  9. Sasvim slucajno sam sad naisla na ovaj tvoj recept i odusevilo me je jer nikada nisam pravila ove kiflice.Obicno kupim vise pa zaledim:).

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  10. Анониман19. мај 2012. 17.16

    Upravo krecem u kuhinju i javicu kako je ispalo... Od svih recepata, ovaj mi je po citanju naprihvatljiviji.
    Jos jedno pitanje... Da li znas kako se bavarske kifle zovu u nemackoj ili da li imaju negde neki drugi naziv kao pecivo...
    Pozdrav

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  11. Uradila po tvom receptu :)
    Savrseno!
    http://www.facebook.com/photo.php?fbid=3681673594213&set=a.2433272544967.134027.1046279765&type=1&theater
    http://www.facebook.com/photo.php?fbid=3681784236979&set=a.2433272544967.134027.1046279765&type=1&theater
    Hvala puno
    Pozdrav

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    1. Draga Bjanka, drago mi je da su ti se dopale. Ne mogu da vidim sliku na FB. Možda da okačiš na moj FB profil fotku, imaš link gore desno na blogu.

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  12. Shvatila sam tek kasnije da nisam dala public album, sto sam sad ispravila, ali i okacila 2 fotke kod tebe!

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