Ovaj fantastican recept je kreacija Maslinke i po meni jedno od najlepših testa koje sam probala. Ružice su istovremeno hrskave, mekane i sočne. Jedina mana im je što se brzo pojedu. Ovo recept za 12 ružica koje staju u klasičan kalup za mafine. kalup je potreban da doprinese formi, a verujem da se i bez njega mogu praviti.
KUKURUZNE RUŽICE SA KAJMAKOM
TESTO
300g mekog belog brašna
100g palente
1 ravna kašičica soli
1 kašičica praška za pecivo
25g svežeg kvasca
1 puna kašičica meda
100ml tople vode
100ml tople vode
1 kašika maslinovog ulja
50-80ml tople vode (ili po potrebi)
PREMAZ
PREMAZ
50g putera sobne temperature
150g kajmaka
Sjediniti suve sastojke: brašno, palentu, so, prašak za pecivo. Razmutiti kvasac sa medom u malo tople vode i bez čekanja da naraste dodati u suve sastojke. Dodati još malo tople vode, dovoljno da se zamesi srednje meko testo, oko 50-80ml i maslinovo ulje i ostaviti ga da narasta na toplom mestu oko 60 minuta. Premesiti i ostaviti da ponovo naraste oko 45 minuta.
Puter i kajmak umutiti na sobnoj temperaturi u kremast namaz dok vam se testo diže.
Posuti na radnu površinu malo palente i brašna, pa testo rastanjiti oklagijom na 40x40cm i premazati polovinu testa polovinom namaza. Preklopiti na pola, ostaviti 30 minuta da naraste, pa razviti ponovo na 40x40cm. Ponovo premazati ali ovoga puta celo testo drugom polovinom namaza, uviti u rolat koji onda dlanovima formirate da je jednake debljine svuda i seći na 12 jednakih delova. Uzeti deo u ruke, pa rstima uštinuti jedan jedan kraj ružice, tj. spojiti spoljašnji omotač na dnu i taj kraj staviti na dole u kalup za mafine (projice). Pritisnuti ih kada su u kalupu dlanom ka dole da se malo rašire. Ostaviti ih na sobnoj temperaturi u kalupu oko 45 minuta.
Peći na 180 stepeni oko 20 minuta. Servirati tople.
POLENTA MUFFIN ROASES
DOUGH
300g of flour
100g of polenta
1 even teaspoon of salt
1 teaspoon of baking powder
25g of fresh yeast
1 full teaspoon of honey
1 tablespoon of olive oil
50-80ml of warm water
CREAMY SPREAD
50g of butter at room temperature
150g of kajmak or feta cheese
Mix the dry ingredients (flour, cornmeal, salt, baking powder). Place the yeast and honey in 100ml of warm water and add without waiting for the yeast to bubble to the dry mixture. Add a bit of warm water enough to get a soft dough that doesn't stick to the fingers. Add in the oil so the dough does not stick to your fingers. Form a ball and leave in a warm place covered with a cloth allowing it to rise. Knead again and leave to rise again for 20 minutes. Mix the butter and kajmak or feta at room temperature to get a creamy consistency. Sprinkle cornmeal and flour on a work surface so the dough would not stick. Roll out the dough with a rolling pin app. 40x40cm and spread half of the butter and kajmak or feta with a knife on half of the dough. Flip the side you haven't spread onto the one that is spread and allow it to rise a bit for about 10 minutes. Roll out again to a 40x40cm and again spread the remaining butter and kajmak onto a half of the dough. Flip again and allow it to rise. Roll out again to 40x40cm and make a roll. Cut the roll in 12 pieces with a knife and place each piece in a muffin pan allowing them to rise for 20 minutes more. Bake at 200 degrees Celsius for 20 minutes until golden.
*KAJMAK is a creamy deary product made from cows milk with a rich creamy consistency and a mild sour taste. If you can not find it I suggest using just 200g of butter instead or 50g of cream cheese (Philadelphia) and 150g of butter
