Zagorska zlevka
That smell of freshly baked zlevka ta .that golden crust. That mix of flavors - from the crunchy golden crust to the butter-like soft centerpiece, still hot straight from the oven…. when I was little, no one made it as well as my grandmother - and all the ingredients are real, homemade. My favorite dish. I believe the version has more, and this is the version my grandmother taught me to make. I hope you will like it.
Preparation steps
- In a tall bowl, whisk together the yeast with the sugar and a little lukewarm milk. Leave on warm for about ten minutes. Then add two cups of flour and a little cooled melted butter and mileram to this mixture, and with the gradual addition of milk, knead the dough with a food processor. The dough must be thin enough that it cannot be kneaded by hand, but again much thicker than the pancake dough. When all the ingredients are combined into a compact, fluffy mixture - leave the bowl in a warm place for about half an hour so that the yeast rises a little. Just kneaded dough should look like this
- Meanwhile, in another bowl, mix the cheese, mileram, salt and egg well.
- Preheat oven to 200 degrees.
- Oil the baking tray, spread half of the dough on the bottom, spread the filling on that dough and spread the other half of the dough on it (so that we cover the cheese completely). Arrange 4-5 cubes of butter on top or spread with two tablespoons of milera. Put in the oven. After 10 minutes, reduce the temperature to 180 degrees and bake for another 35 minutes. Zlevka is ready when it turns yellow on the top and stops being swaying in the middle :) The best is still hot, directly from the oven, although it is supposedly very nice on the second day - we never have another day left, so we don't know if those stories are true: DU sweetness!
Serving
picture no 2 picture no 3
