Walnut and poppy (gužvara)
There are already recipes for crowds, but this is my way of working for years. When a woman who is a great cook and bakes great cakes asked for a recipe, it was a confirmation to me of how good the crowd is.
Preparation steps
- Put fresh yeast to rise in a little warm milk and 1 teaspoon of sugar. Mix flour, sugar, oil, sour cream and egg yolks.
- Heat the milk (to keep it warm, not too hot). Add the yeast and add a little milk, stirring constantly (I do this with a mixer, nozzles for leavened dough). If dry yeast is used, add it to the flour without raising it in warm milk. Knead smoothly. dough, it is ready when it is slightly separated from the mixer blades.Take the dough out of the bowl, finish a little more, ie knead with your hands, shape into a ball. heat the water, put the lid and top the bowl with the dough.Of course turn off the heat so that the water does not boil. It can also be like this: preheat the oven to about 40-50 degrees, put a covered pan with the dough, close and turn off the oven. In winter, put on a radiator or near another heat source.
- While the dough rises, make the filling.1. FROM THE POPPY: bring the milk and sugar to a boil, pour over the poppy seeds. When it cools, add 1 egg white. OF WALNUTS: put the same milk and sugar to boil, pour over the walnuts, in chilled snow of 1 egg white.
- Place the risen dough on a floured board (tablecloth). Divide into two parts. Roll out one part (size 30x35 cm), coat with stuffing and roll. Do the same with the other part. Place in a baking sheet covered with baking paper. Bake for about 45-50 minutes. If it turns yellow during baking, cover it with aluminum foil so that it does not burn.
- Lightly coat the roast with water (brush). Cover with a cloth and leave to cool.
- Here's a recipe for carob jam.
