KUKURUZNE RUŽICE SA KAJMAKOM
TESTO
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300 g mekog belog brašna
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100 g palente
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1 ravna kašičica soli
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1 kašičica praška za pecivo
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25 g svežeg kvasca
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1 puna kašičica meda
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100 ml tople vode
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1 kašika maslinovog ulja
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50–80 ml tople vode (po potrebi)
PREMAZ
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50 g putera, sobne temperature
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150 g kajmaka
U činiji sjediniti suve sastojke: brašno, palentu, so i prašak za pecivo.
U manjoj posudi razmutiti kvasac sa medom u malo tople vode i bez čekanja da nadođe, dodati ga suvim sastojcima. Dodati maslinovo ulje i još tople vode, po potrebi (oko 50–80 ml) i zamesiti srednje meko testo.
Testo pokriti i ostaviti da naraste na toplom mestu oko 60 minuta. Zatim ga premesiti i ostaviti da ponovo naraste još oko 45 minuta.
Dok testo narasta, umutiti puter i kajmak sobne temperature u gladak, kremast namaz.
Radnu površinu posuti mešavinom palente i brašna, pa testo razvući oklagijom na pravougaonik dimenzija oko 40 × 40 cm. Premazati polovinu testa polovinom pripremljenog namaza, zatim preklopiti testo na pola i ostaviti da odmori i naraste oko 30 minuta.
Ponovo razviti testo na 40 × 40 cm i sada premazati celu površinu preostalim namazom. Uviti u rolat, dlanovima ga blago poravnati da bude jednake debljine celom dužinom, pa iseći na 12 jednakih delova.
Svaki deo uzeti u ruke i prstima uštinuti jedan kraj ružice, odnosno spojiti spoljašnji omotač na dnu. Taj spoj staviti nadole u kalup za mafine (projice). Kada su sve ružice poređane u kalup, blago ih pritisnuti dlanom da se malo rašire.
Ostaviti da narastaju na sobnoj temperaturi još oko 45 minuta.
Peći u prethodno zagrejanoj rerni na 180 °C oko 20 minuta, dok ne dobiju lepu zlatnu boju.
Servirati tople.
POLENTA MUFFIN ROSES
DOUGH
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300 g all-purpose flour
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100 g polenta (cornmeal)
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1 level teaspoon salt
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1 teaspoon baking powder
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25 g fresh yeast
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1 heaped teaspoon honey
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1 tablespoon olive oil
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50–80 ml warm water (as needed)
CREAMY SPREAD
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50 g butter, at room temperature
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150 g kajmak or feta cheese
Combine the dry ingredients: flour, polenta, salt, and baking powder.
Dissolve the yeast and honey in about 100 ml of warm water. Add this mixture directly to the dry ingredients without waiting for the yeast to foam up. Add additional warm water as needed to form a soft dough that does not stick to your fingers. Knead in the olive oil to make the dough smooth and pliable.
Form the dough into a ball, cover it with a cloth, and let it rise in a warm place until doubled in size. Knead briefly, then let it rise again for about 40 minutes.
While the dough is rising, mix the butter and kajmak (or feta) at room temperature until smooth and creamy.
Lightly dust the work surface with flour and polenta to prevent sticking. Roll out the dough with a rolling pin to approximately 40 × 40 cm. Spread half of the butter mixture over one half of the dough. Fold the unspread half over the filled half and let it rest for about 10 minutes.
Roll out the dough again to 40 × 40 cm. Spread the remaining butter mixture over half of the dough, fold again, and allow it to rest briefly.
Roll the dough out once more to 40 × 40 cm, then roll it up. Cut the roll into 12 equal pieces and place each piece into a muffin pan. Let them rise for an additional 20 minutes.
Bake in a preheated oven at 200 °C for about 20 minutes, or until golden brown.
Note:
Kajmak is a traditional creamy dairy product made from cow’s milk, with a rich texture and a mildly tangy flavor. If it is unavailable, you can substitute 200 g of butter, or a mixture of 150 g butter and 50 g cream cheese (such as Philadelphia).
