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Salenjaci, also called “Croatian croissants with character,” are a candy dessert coming from Slavonia, the jap a part of Croatia. It’s normally made in winter when you’ll find recent pork leaf lard.
The very best grade of lard, generally known as leaf lard, is obtained from the fats surrounding the kidneys and contained in the loin. Leaf lard has minimal pork taste, making it very best to be used in baked items, the place it’s valued for its capacity to provide flaky, moist pie crusts.
These little pastry wraps stuffed with some do-it-yourself jam and floor walnuts will make you’re feeling that “can’t cease consuming” feeling on the primary chunk. They don’t seem to be made so typically immediately; sadly, the younger era could not even know leaf lard is, and if they might know from what this delicacy is made from, presumably, they might by no means attempt it.
Salenjaci have an exquisite layered construction that’s achieved by folding the pastry a number of instances when it’s rolled out and coated with the leaf lard. This recipe is my most lovely candy childhood reminiscence of winter in Slavonia.
Salenjaci Components
- 1 liter of milk
- 3/four cubes of yeast
- 1 kg flour
- 1 tablespoon sugar
- half a tablespoon of salt
- 500 g pork leaf fats
- 1 cup of walnuts and jam for stuffing
How To Make Salenjaci
- Separate 100 mls of milk, add the yeast, a teaspoon of sugar, combine it nicely and let it rise for 10-15 minutes or till the yeast is activated
- Make a dough with the remaining milk, flour, boiled yeast, and salt and maintain it in a heat area for 45 minutes to permit it to rise
- With a knife, take away the veins from the fats and place it within the fridge. Then scrape the knife over the leaf fats and scrape off the fats into small slithers. You may as well use the electrical grinder to make it simpler sooner
- Roll out the dough into a skinny layer and unfold the one-third of pork leaf fats everywhere in the floor
- Totally flour, folding the left facet and proper facet over it, then the highest facet and backside facet
- Repeat this step thrice. Depart it for half an hour within the fridge every time
- Roll out the pastry dough (1 cm thick), and reduce into 8×Eight cm squares, fill with jam and a little bit floor nuts, fold two reverse ends and roll the remaining one again or type a bun. On the photographs above, you possibly can see a couple of totally different choices of folding the so be happy to make use of one which fits you finest
- When folded, go away them to relaxation for 15-20 minutes
- Stack them onto a baking tray, being certain to go away some area between and bake them at 200 levels for round 20 minutes or till they turn out to be golden
- Whereas nonetheless scorching, mud them with powdered sugar and serve. Simply watch out to not burn your tongue as a result of that jam will probably be scorching!
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