Horseshoes (with walnuts or poppy seeds)

These are typical cakes from the time of "bel-epok" (periods from the turn of the century, the so-called "golden years") which evokes the atmosphere of Florentine hats, wind orchestras, promenades .... Pestanska pastry shop "Žerbo" and to this day, he keeps these rolls in his repertoire with persistent consistency. Fragile rolls that melt in your mouth ...

Preparation steps

Let the yeast with 50 ml of lukewarm milk and the cube grind to rise. On the side in one bowl knead the flour with butter or margarine, add sugar, a little salt, cinnamon as much as can fit on the tip of a knife, lemon peel, risen yeast and 50 ml. lukewarm milk.We should get a medium hard, elastic dough (it will be good when separated from the hand).
We form a ball, cover it with a kitchen towel and let it rest in a warm place.
In the meantime, from the listed ingredients - if we want two types of rolls, we should take half of the indicated amount. Prepare the stuffing: boil the milk with sugar (and with honey, if we are going to stuff the rolls with poppy seeds). Before the milk starts to boil, remove it from the stove and pour over the ground poppy seeds or walnuts. I made poppy seed filling
From the dough, make balls the size of an egg, and spread them up to 2-3 mm thick.
Fill the dough with poppy seed or walnut filling.
We roll them in the shape of horseshoe buns.
Arrange them at a considerable distance from each other (they will still rise in the oven!) In a greased and floured pan and coat with half of one beaten egg. We should leave them for 30-40 minutes in a warm place - until the egg dries on them. once again coat the baking with egg and from the double coating the rolls will get a marble crispy crust. Bake them in a preheated oven at 200 C until they get a dark golden color. Leave them in the pan to cool completely, and then serve them.

Serving

For 30-35 pieces.

Ingredients

For the dough:
500 g.flour
250 g.butter or margarine
15 g.fresh yeast
1egg
30 g.sugar
2 dl.milk
1grated lemon peel
salts
cinnamon

For the walnut filling:

100 g.sugar
1 dl.milk
200 g.ground walnuts
50 g.raisins

For poppy seed filling:

100 g.sugar
200 g.ground poppy
1 dl.milk
1a tablespoon of honey
2-3beaten cloves

Do you love graham cakes and just think how your baker manages to bake them so well? Good flour, good recipe, good will - and here is your graham pastry.

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