Gibanica

From Recidemia English
Jump to: navigation, search

Ingredients[edit]

Dough[edit]

Filling[edit]

Procedures[edit]

Dough[edit]

  1. Dissolve yeast in about 2 teaspoons sugar and ½ cup warm water; let stand until it bubbles.
  2. Sift flour in large bowl and add salt and ½ cup sugar.
  3. In another bowl beat 3 egg yolks, 1 teaspoon vanilla and sour cream; add yeast; add scalded milk and sweet butter which was added to the milk and cooled.
  4. Add this to the flour bowl and knead to a soft silky dough, not sticky.
  5. Let rise in a greased bowl until double in bulk.
  6. Make sure the dough is soft as it has to stretch.
  7. On floured cloth roll dough to about ¼ to ½ inch in thickness; stretch gently so it won't break.
  8. Stretch oblong about 30 x 20 inches (use rolling pin if necessary) and fill with following filling.

Filling[edit]

  1. Scald milk with butter.
  2. In bowl add ground nuts, honey, vanilla, sugar and scant of salt (that's what it says! -km), then add scaled milk with butter.
  3. Mix, then add stiffly beaten egg whites.
  4. If thick, add a little more milk.
  5. Spread on dough like you would for nut roll and roll like a jelly roll (make as sweet as desired).
  6. Grease roasting pan 4 to 6 inches in depth and fill pan; start at one edge of pan; make a "u" shape.
  7. Do not cut if roll is longer; turn again.
  8. Brush with milk.
  9. Prick with knife on top for air bubbles.
  10. Let stand 1 hour.
  11. Bake at 350°F for 1 hour.
  12. Take out and brush with butter.
  13. Let cool, then flop it on a cloth and place it on a rack to cool.