Raw materials 1 kg flour 6 dl milk 2.5 dl oil 80 g fresh yeast 25 g salt 1 KL sugar for the third t

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Now, everyone is where you make bread from leavened dough, but I would like to share with you this recipe originating in one Croatian city VARAŽDIN.je this baroque city and the pastries in the original shall be only in that city, I have a recipe I would it to you like this napisat.Po Croatian pastry called "Varazdinska tomeko klipiči"
Raw materials 1 kg flour 6 dl milk 2.5 dl oil 80 g fresh yeast 25 g salt 1 KL sugar for the third time, one piece yolk for sprinkling: coarse salt, cumin sesame seeds who what he likes mak
from raw materials conventional tomeko way to manage yeast dough, knead it well to make us not stick to the hand and was hladke.ked us up nicely vykyslo of him a message 27pcs of small balls, tomeko that He may turn a bit to rise.
When all the balls thus entangled dame them on a baking sheet with baking paper and let ick again a moment about 10min vykysnut.potom their brush with beaten egg yolks and sprinkle with what we love-this time I did not have anything tomeko at home :)
marijanka712, 30 January 2012 15:32 of lovely tomeko rolls and simple tomeko preparation - girls when I read so rad rp every other row as bread or pastries tomeko which we so bad bakery or become more expensive? - But I prefer to do what I prepare and I am glad that even among the youth generations are experienced and savvy housewives who are too what that learning a. pn a šikulka got their very successful and attractive. certainly I try it.
clearing, on January 30, 2012 16:10 Initially, I was way home from work wants to stop at the bakery on the rolls, but it is so cold that I hurried home and I forgot .... Your recipe I fell in handy - I already dough rises :-)))) Thank you!
tatranka, 30 January 2012 16:12 of melted maľované.Už how you got your recipe KK.Je great that you were the recipe with us podelila.Hneď the first baking, test your recipe and let you know how I was satisfied.
rigocka, January 30, 2012 on 17:38 jáááj are beautiful ... it rolls, now would I experienced vyskúšam
alka18 30 January 2012 19:11 Thank you very much for too great recipe, I will certainly najblizsie piect.fantasticke !!!!
Marcy, 30 January 2012 19:26 of appearance tomeko resemble those of trade, but the taste is certainly different .... in which the milk fat ..... the store compulsory for: - (.... very valuable recipe book handy, tomeko you can be proud of: o)
clearing, January 30, 2012 o 20:06 I too thank you for the recipe :-) We are pochutili ... But if the recipe - I tasted more like brioche, next time I will give less oil and add salt dough more ... and I will not be so hurry and leave them on the plate at least 20 minutes podkysnúť :-) Otherwise, really cool !!!
stefanm, January 31, 2012 at 08:15 Nice biscuits ... Full foreheath steamer for accurate ... bring - Buy ... Pistons greets Pn ... pa-pa ... I do not know why but it reminded me of picturescistinka Simpson ... :)
milamila, January 31, 2012 at 10:39 no simple beauty do not know whether our lasted until cool and I can see how I would sčemerila of them, because I certainly would have had them also still hot
Guarantee, 31 January 2012 18:43 of all the nice probably already been written above, I join, we tested whether they also have my beautiful :-)))
slavka11, January 31, 2012 o 22:25 rohlicky baked and Wine tasting was successful about sometimes bake. It takes less than when bake bread of prolonged rises. This number thanks to those two dice yeast quickly. And the top is not to be rubbed an egg. Pecivko has a nice color and relatively even shine without eggs. A bakery Indeed, even in the rozky nepotieraju nothing. Thank you for the recipe
luliatko, February 1, 2012 o 13:47 I also just now removed from the oven ... so I dopchala..aby me worse so I omaslovala and did not kakavko..no chybu..horšie is that I probably tomeko because zavarila friend said that when they give such great Cone Maker bake at home, I guess they do not buy in the shop :))
sladkacokolada, February 1, 2012 o 16:26 I too do today rolls according to your recipe, I helped a little by the fact that she wrotecistinka and more I prisolila, next time I'll do exactly as you. I was a bit worried about the third time yolks, tomeko so I only half portraits, I know that next time with peace of mind can wipe them all down. Excellent recipe, thank you.
hubarka35, February 2, 2012 by 16:16 and I are going to have long roasting rolls at home ... somehow I do not want that ... well according to your Receptíky h