2 days ago

Salčići Traditional Serbian dessert

Salčići Traditional Serbian dessert

The most favorite Serbian traditional dessert, i.e., an old-fashioned cake that brings you back to the olden days! Crispy on the outside and soft on the inside — it melts in your mouth. This dessert, like strudel, donuts were an indispensable part of domestic Serbian tables, and even today they win the hearts of young housewives who want to preserve the traditions and tastes of their childhood. A nostalgic dessert that pleases everyone and preserves the Serbian tradition, which was regularly prepared for us by our mothers and grandmothers on the eve of Christmas holidays. This dessert is a real challenge to make because it is an art to achieve the perfect texture, made of ground lard a crispy crust that crunches under your teeth and a soft interior filled with rich homemade jam. This is a proven and original recipe that will work for you and delight your household with a taste that literally melts in your mouth. The preparation is demanding, but every effort is worth it as soon as you take the first bite.

Ingredients: medium, total time: 120 min.

650-700 g flour
4 egg yolks
1 lemon juice
330 ml beer
2 Tbsp powdered sugar
600 g ground lard + 200 g flour
Homemade plum jam

Preparation:

Remove the veins and scrap from the pork lard and grind it twice in a meat grinder.
Add 200 g of flour to the ground lard and mix well, until uniform. Divide into three equal parts.
Ina deep bowl add 4 egg yolks, 1 squeezed lemon juice, 2 spoon of powdered sugar, and 330ml beer, mix with a wooden spoon.
Add gradually 650g flour and mix well with spoon.
The rest of the flour and put 50g aside for the work surface.
Knead the dough by hand, then transfer to a floured work surface and knead until you get a uniform and smooth dough.
Roll out the dough with the help of a rolling pin to a thickness of 5 mm.
With the help of a spoon, spread the lard over the entire surface and spread it with the help of a knife.
Coat it with 1/3 fat, then fold it into three equal parts.
Fold the resulting strip three more times, into three equal parts, to look like a book, let the dough rest for 30 minutes, covered with kitchen towel.
Repeat the same procedure two more times — roll out the dough with a rolling pin, coat it with lard to include the edges, fold it over, and let it rest, this time for 20 minutes.
For the third time, roll out the dough with a rolling pin to a thickness of 1 cm, cut it into rectangles 5×6 cm, spread it with 1 tsp jam, then close the edges of the dough slightly, without pressing!
Arrange the salčići in a pan lined with baking paper with a distance.
Heat the oven to 250 °C, then put the salčići to bake 10 minutes. Reduce heat to 200 °C and bake another 10 minutes.
When they are slightly browned, it is a sign that they are ready. Do not open the oven during baking, because the sauces will soften.
Sprinkle salčići with powdered sugar and serve.

2. Salčići dessert Recipe

Ingredients:

250 g ground lard +1 Tbsp acid vinegar 9% +1 Tbsp of flour mix together leave on warm place
310-350 g flour
100 ml white wine
1 tsp fat
1 egg
pinch of salt
Homemade plum jam
powdered sugar for sprinkle
1 bag vanilla sugar/ 10 g