And now something that by far the most and the largest number of you asked for. Another one in a series of very traditional and very old recipes - rolls with fat or those salčići. They are also called salenjaci, salasnjaci or salčiki, in the south of Serbia, and no matter what you call them, they are chubby, very leafy, with a special and unique taste that gives them fat, and the apricot jam (which sticks out and oozes everywhere) spreads a fragrant note apricot mixed with vanilla sugar. You don't feel that they are greasy at all, which is contradictory considering the amount of fat used. As their name suggests, pork fat is used to prepare salčić. You can also use fat or butter, but only with lard you get a delicate, crispy crust and a soft center that slides and melts in your mouth. The problem with lard is that there is relatively little of it, it is hard to find at butchers and it can only last a few months in the freezer, so salčići are made not often enough. Before use, the fat should be cleaned from the outer membranes, then rubbed with a knife to remove the veins and washed in several waters, constantly cleaning the veins. Drain well, then grind in a meat grinder with the smallest possible grater. Although two versions of salčić are made in Vojvodina: without yeast and with yeast, this time we opted for a version of puff pastry without yeast and apricot jam. Treat us with coffee: https://ko-fi.com/pivokosa Help us invest in new equipment: https://www.paypal.com/paypalme/pivokosa RECIPE: Rolls with bacon, salčić - mom Ingredients: 1.5 dl sour water 1 dl white wine 1 teaspoon salt 3 egg yolks 550 g flour type 400 grated lemon zest and juice 300 - 350 g lard homemade jam from apricot (plum or rose hip) powdered sugar 1-2 bags of vanilla sugar Preparation: Knead the dough from most of the flour, water, wine, egg yolks, salt, lemon zest and 1 tablespoon of lard, so that it is neither hard nor soft. Leave the dough to rest, covered, for half an hour to an hour. Mix the cleaned and ground lard with 3 tablespoons of flour and 2 tablespoons of lemon juice, then divide into 3 parts. Roll out the dough into a rectangle and thinly coat it with a third of the lard. Fold, like any puff pastry, 3 times widthwise and 3 times lengthwise. Cover the dough with a napkin and let it rest for half an hour. Roll it out again to a thickness of about half a cm and into a rectangle and spread with the second third of the fat. Fold again and leave for half an hour, covered, to rest. Repeat the same a third time. It can also be kneaded in the evening, left overnight in the cold, and the next morning they make salcici and bake. After the dough has rested for the third time, roll it out carefully to a thickness of a little less than 1 cm, then use a warm knife to cut into squares or rectangles. The knife should be heated to roll the dough better. Put apricot jam on each square and fold it like a book and slightly press the ends or fold the opposite ends into a roll or fold it into a triangle and join the two ends to get a heart shape. Arrange the salčići on a baking sheet spaced apart because they will grow, then bake at 180 - 200 degrees without a fan for about 20 minutes. Dust the baked salčić with powdered sugar mixed with vanilla sugar. Serving: Salčići are served while warm, although they are equally beautiful and very tasty cold the next day. In principle, dough with yeast is always nicer warm, while classic puff pastry without yeast is perhaps even nicer cold. White wine goes well with salčić, so on this cold day we will serve boiled, flavored white wine. Instagram: @bubinsvetnatacni / bubinsvetnatacni Facebook: @bubinsvetnatacni / bubinsvetnatacni e-mail for cooperation: [email protected]