Salnjaci (salenjaci)

In this way, I save more than an hour because I do not coat them and "rest" three times as before, but I do the coating immediately after developing the dough and only "rest" it once, and there is no difference in leafing. The saltines are well leafed and soft for several days.

Preparation steps

Heat the milk, add dry yeast, sugar, salt and a teaspoon of flour and leave it warm for 20 minutes.
In a separate bowl, combine the milk with 4 egg yolks, vinegar, lemon zest and add flour to get a soft dough. Roll out the dough, coat it with a third of the filling (the lard should be pre-ground and mixed with flour). Repeat the procedure 3 times.
Then leave the rolled dough in the fridge for 20 minutes or more, if you decide to make it later ... Take it out, divide it into eight or nine pieces, and develop each piece as thin as possible, cut it into seven or eight triangles and fill it with plum jam.
Bake in a preheated oven at 200, in a tray lined with paper, and immediately roll the baked goods in powdered sugar.

Ingredients

Dough

1/2 lmilk
packagingdry yeast
piggy banksugar
1/2 teaspoonsalts
700 grflour (or 620gr flour + 2 (80gr) vanilla pudding)
4zumanca
4 tablespoonsvinegar
lemon zest

Coating compound

600 grpork fat
100 grflour

For sprinkling

100 grpowdered sugar
1vanilla

For the filling

700 grhomemade plum jam or pomegranate jam

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