Unrolled buns - Danubio invertito - Otvorene buhtle

Great heat of these past days brought me so much exhaustion and lazyness. It interrupted every sign of thinking or writing, even taking new pictures were impossible. My eyelids were sweating, my palms were sweating, the camera got hot after only a while. So I stopped thinking and I decided to relax for a while, I took a break long all weekend. Nevertheless I couldn't find a peace of mind in anything, even baking didn't succeed during those days. I was continuously searching for some fresh place on the sofa, staying motionless and trying to stop the sweating, but all my trying were vain, there were no fresh place on the sofa. Air-conditioning is something I don't want in my house, I love to feel the air waving form room to room, I like the freshness and early morning breeze waking me up every morning. But in these last days even the breeze was hot and humid and the sun was shining so bright and it emanated unpleasant big heat from early morning hours.

The fruits I've bought some days before the big heat begins started to ripen to fast and some of apricots were already too soft to be eaten uncooked. My first plan was to bake an tarte tatin, but I couldn't use soft fruits for the tarte tatin, so I completely changed the kind of pastry I intended to bake. And again I've prepared my good old yeast dough, the one that never disappoints me. Adding some spices or changing the kind of flour is something I usually do to make the dough more tasty and more interesting. These buns are usually prepared filled with jam and baked in a shape of honeycombs. This is very traditional Croatian recipe that every good Croatian housewife prepare following her own recipe and every family has its own and the best recipe. We used to bake it very often in winter. It was my family confort food during cold and windy Sunday afternoons. Something predictable is so opposit to my way of cooking, right!? Therefor I've decided to leave my buns unrolled to remind me somehow of tarte tatin!
Eventually I turned on the oven, I couldn't avoid to bake my buns!

...my theory about turning on the oven during summertime is a bit weird. I'm not sure everybody agrees with it, but for me it's easier to turn on the oven then to stay hours near to the open fire of the burner. It produces less heat in the kitchen!
And I couldn't avoid to knead such a fluffy and soft dough, it was still missing in my raising dough collection and in my photo gallery!

UNROLLED BUNS

for the dough:

150 gr all-purpose flour

100 gr bread flour

130 gr milk

50 gr butter

2 egg yolks

30 gr sugar +1/2 tablespoon for the yeast

7 gr fresh yeast

pinch of salt

1/2 teaspoon fresh ground cardamom

for the filling with apricots:

2 tablespoons of olive oil

2 tablespoons cane sugar

10 apricots

Warm up the oil, add sugar and let it melt completely. Stir the sugar until it becomes light golden brown, add apricots cut in small pieces and cook 20 minutes on low heat. The fruit preserve should be dense with some entire piece of apricots.

Almonds cut in leafs for decorating.

Dissolve the yeast and 1/2 teaspoon of sugar in little lukewarm milk and let it raise for 10 minutes.

Warm up the milk (don’t boil it) and dissolve the butter in it.

In one bowl put the flours, sugar, ground cardamom, egg yolks and the yeast and start to knead the dough with the mixer. Gradually add in the mixture milk with dissolved butter and continue to knead for about 10 minutes. Add a pinch of salt and knead for another few minutes. Cover the bowl with the PVC wrap or the bowl cover and leave the dough to raise until it double the volume.

Roll the dough to 1 cm high rectangle and cut with biscuits cutter round shaped pieces of the dough having diameter of 7cm. Arrange the pieces of the dough in the baking tray covered with parchment. Let the dough raise for 10 minutes. Put some apricot compost in the middle of each piece of the dough, decorate with almonds bake it in preheated oven at 180°C for 20-25 minutes.

DANUBIO INVERTITO

per la pasta:

150 gr di farina “00”

100 gr di farina manitoba

130 gr di latte

50 gr di burro

2 tuorli d'uovo

30 gr di zucchero di canna + ½ cucchiaino per il lievito

7 gr di lievito di birra

un pizzico di sale

½ cucchiaino di cardamomo macinato fresco

per la farcia alle albicocche:

2 cucchiai di olio do oliva

2 cucchiai colmi zucchero di canna

10 albicocche

Riscaldare l'olio, aggiungere lo zucchero e farlo sciogliere completamente. Continuare a mescolare lo zucchero fino a che diventerà leggermente dorato, aggiungere le albicocche tagliate a pezzi piccoli e cuocerle una ventina di minuti a fuoco basso. La composta risulterà densa con dei pezzi interi di frutta.

Mandorle in scaglie per decorazione.

Sciogliere il lievito e 1/2 cucchiaino di zucchero in poco latte tiepido e lasciare lievitare per 10 minuti.

Riscaldare il latte (non fatelo bollire) e sciogliere il burro nel latte caldo.

In una ciotola unire le farine, lo zucchero, cardamomo macinato, i tuorli d'uovo ed il lievito e cominciare ad impastare con il mixer. Gradualmente aggiungere all'impasto il latte con il burro sciolto e continuare ad impastare per 10 minuti. Alla fine aggiungere un pizzico di sale e impastare ancora per qualche minuto. Coprire la ciotola con la pellicola trasparente oppure con il coperchio della stessa ciotola e lasciare a lievitare fino al raddoppio del volume dell’impasto.

Stendere la pasta in un rettangolo spesso 1 cm e con il taglia biscotti sferici del diametro 7cm ritagliare dei cerchi di pasta. Sistemarli nella teglia rivestita con la carta forno e lasciare lievitare i panini di pasta per 10 minuti.

Dopodiché sistemare un po' di composta di albicocche al centro di ogni panino, cospargere la composta con le scaglie di mandorla e infornare nel forno già caldo a 180°C per circa 15 minuti.

OTVORENE BUHTLE

za tijesto:

150 gr višenamjenskog brašna

100 gr brašna za dizano tijesto tip “manitoba”

130 gr mlijeka

50 gr maslaca

2 žumanjka

30 gr šećera od trske + ½ žličice za kvasac

7 gr svježeg kvasca

prstohvat soli

1/2 žličica svježe usitnjenog kardamoma

za nadjev od marelica:

2 žlice maslinovog ulja

2 pune žlice šećera od trske

10 marelica

Zagrijati ulje, dodati šećer i pustiti da se otopi ga na ulju. Neprestano miješati šećer dok ne postano svjetlo smeđe boje, dodati marelice narezane na male komade e kuhati dvadesetak minuta na laganoj vatri. Nadjev treba biti gust, a u nadjevu moraju ostati i cijeli komadići voća.

Listići badema za ukrasiti pecivo

Otopiti kvasac i 1/2 žlićice šećera u malo mlakog mlijeka i ostaviti da se diže 10 minuta.

Zagrijati mlijeko (ne treba vrijati) i u toplom mlijeku otopiti maslac.

U zdjelu staviti brašno, šećer, usitnjeni kardamom, žumanke i kvasac, te početi mijesiti mikserom. Postepeno u tijesto dodavati mlijeko s otopljenim maslacem i miksati 10 minuta. Na kraju dodati prstohvat soli i mijesiti još par minuta. Pokriti zdjelu poklopcem ili prozirnom folijom i ostaviti da se tijesto diže dok se volumen ne udvostruči.

Razvući tijesto u pravokutnik debljine 1 cm i s rezačima za kekse izresati kolutove promjera 7 cm. Poslagati kolutove od tijesta na pleh za pečenje prekriven papirom za pečenje i ostaviti da se tijesto diže 10 minuta.

U centar svakog peciva staviti pripremljenu smjesu od voća, posuti listićima badema i peći u zagrijanoj pećnici na 180°C oko 15 minuta.