Breadcrumbs with sourdough
I also use this basic recipe for the cottage cheese batters, it's delicious, soft and flaky. The basic recipe is a recipe for Bebepiskóta, I leavened it.
Ingredients
- 550 g white flour BL-55 + manitoba + BL-80
- 2,5 dl milk
- 100 g sugar
- 1 cs vanilla sugar
- vanilla powder
- salt
- 125 g active leaven
- 2 db Egg
- 100 g vaj butter + house fat mixed
Instructions
- Measure out all the ingredients into a bowl, except the butter. I mixed BL-55 fine flour (400 g) with manitoba (100 g) and BL-80 bread flour (50 g).
- Start kneading the dough, at the end add the butter (80 g) + I mixed it with homemade mangalica fat (20 g). Knead the dough, then put it in a greased baking dish to rest for an hour.
- Fold the dough three times and let it rest for an hour in between. I used a petal fold.
- After the third folding, let it rest for an hour and divide the dough into dumplings of about 100 grams. (I like it like this, it makes bigger dumplings.) Roll out the dumplings into roughly rectangular shapes, brush with jam (thick jam is best, runny jam is likely to run out with the heat), fold in the two edges and roll up. Pinch together with wet hands to fit. (Just like bejgli.)
- Cover and leave to rise in a warm place for about 3 hours. Once they are baked, brush them with an egg. Preheat the oven to 170°C on the bottom - top baking programme.
- When the oven is hot, put the buktas in the oven and bake for about 30 minutes, but watch out, because the time depends on the oven. When they are cooked, serve. You can also dust with icing sugar if you like.
Video
