Gibanica Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
DOUGH
8 cup: Flour,
1/2 cup: Sugar,
1 tsp: Salt,
1/2 pint: Sour cream,
2 cup: Milk (about), scalded
2 ounce: Yeast,
3: Egg yolks, beaten
1/4 lbs: Sweet butter,
FILLING
1 1/2 lbs: Ground nuts,
1 tbsp: Honey,
3: Egg whites,
1 cup: Sugar,
1 tsp: Vanilla,
1 cup: Heavy milk or cream,
1/3 cup: Sweet butter,
Directions:
DOUGH: Dissolve yeast in about 2 teaspoons sugar and 1/2 cup warm
water; let stand until it bubbles. Sift flour in large bowl and add
salt and 1/2 cup sugar. In another bowl beat 3 egg yolks, 1 teaspoon
vanilla and sour cream; add yeast; add scalded milk and sweet butter
which was added to the milk and cooled. Add this to the flour bowl
and knead to a soft silky dough, not sticky. Let rise in a greased
bowl until double in bulk. Make sure the dough is soft as it has to
stretch.
On floured cloth roll dough to about 1/4 to 1/2 inch in thickness;
stretch gently so it wont break. Stretch oblone bout 30 x 20 inches
(use rolling pin if necessary) and fill with following filling.
FILLING: Scald milkj with butter. In bowl add ground nuts, honey,
vanilla, sugar and scant of salt (thats what it says! -KM), then add
scaled milk with butter. Mix, then add stiffly beaten egg whites. If
thick, add a little more milk. Spread on dough like you would for
nut roll and roll like a jelly roll (make as sweet as desired).
Grease roasting pan 4 to 6 inches in depth and fill pan; start at one
edge of pan; make a "U" shape. Do not cut if roll is longer; turn
again. Brush with milk. Prick with knife on top for air bubbles. Let
stand 1 hour. Bake at 350 F for 1 hour. Take out and brush with
butter. Let cool, then flop it on a cloth and place it on a rack to
cool.
Source: Anne Price "Our Favorite Recipes" St. Anthony Croatian
Catholic Church Typed for you by Karen Mintzias
Source from luhu.jp
water; let stand until it bubbles. Sift flour in large bowl and add
salt and 1/2 cup sugar. In another bowl beat 3 egg yolks, 1 teaspoon
vanilla and sour cream; add yeast; add scalded milk and sweet butter
which was added to the milk and cooled. Add this to the flour bowl
and knead to a soft silky dough, not sticky. Let rise in a greased
bowl until double in bulk. Make sure the dough is soft as it has to
stretch.
On floured cloth roll dough to about 1/4 to 1/2 inch in thickness;
stretch gently so it wont break. Stretch oblone bout 30 x 20 inches
(use rolling pin if necessary) and fill with following filling.
FILLING: Scald milkj with butter. In bowl add ground nuts, honey,
vanilla, sugar and scant of salt (thats what it says! -KM), then add
scaled milk with butter. Mix, then add stiffly beaten egg whites. If
thick, add a little more milk. Spread on dough like you would for
nut roll and roll like a jelly roll (make as sweet as desired).
Grease roasting pan 4 to 6 inches in depth and fill pan; start at one
edge of pan; make a "U" shape. Do not cut if roll is longer; turn
again. Brush with milk. Prick with knife on top for air bubbles. Let
stand 1 hour. Bake at 350 F for 1 hour. Take out and brush with
butter. Let cool, then flop it on a cloth and place it on a rack to
cool.
Source: Anne Price "Our Favorite Recipes" St. Anthony Croatian
Catholic Church Typed for you by Karen Mintzias
Source from luhu.jp
Tags
Desserts