Jabuke II/Apples II

Please scroll down for English version

Pre par meseci naletela sam na pecivo u obliku jabuka. Ispostavilo se da su ove jabucice sem divnog izgleda i veoma ukusne, pa sam resila da isprobam jos jedan slican recept.
Nudim vam dve verzije ovih dekorativnih peciva. Meni licno su ukusom mnogo lepse prve, a za izradu su mnogo jednostavnije ove druge. Kod prvih se u testu pravi rupa koja se pecenjem malo zatvori pa neke jabuke potpuno izgube tu svoju supljinu u kojoj je peteljka. Kod ovih nema greske, kako ih stavite takve i izlaze iz rerne.



Testo:
200 gr brasna
2 gr (1/3 kasicice) suvog kvasca
1/3 kasicice soli
20 gr maslaca
130 ml mleka

Fil:
½ jabuke
secer po ukusu
2/3 kasike limunovog soka
15 gr grozdjica (po zelji)
cimet

mleko
slani stapici
pecene semenke bundeve



Priprema:
Oprati jabuku, iseci je na cetvrtine i ocistiti od semenki. Dve cetvrtine iseci na tanke kriske. Staviti komadice jabuke u ciniju, prekriti ciniju plasticnom folijom pa staviti u mikrotalasnu na 2 minuta. Zatim dodati secer, limunov sok i grozdjice, vratiti foliju preko cinije pa staviti u mikrotalasnu na jos 30 sekundi. Ostaviti ih da se prohlade 5 minuta pa dodati cimeta po ukusu.
Napraviti udubljenje u brasnu, staviti so, suvi kvasac i iseckan maslac. Zagrejati mleko pa mlako sipati u brasno i zamesiti testo. Premestiti testo na radnu povrsinu posutu brasnom pa umesiti glatko testo. Staviti u ciniju blago namazanu uljem, prekriti i ostaviti na toplom da se udvostruci.
Ukljuciti rernu da se zagreje na 200 stepeni.
Premestiti testo na radnu povrsinu pa podeliti na 10 delova.
Istanjiti svaki komad testa u mali krug, staviti malo fila pa podignuti rubove oko fila formirajuci lopticu.
Staviti formirane loptice u maslacem podmazane kalupice za brioche. Ostaviti ih da odmore 30 minuta.
Premazati jabuke mlekom, u sredinu svake staviti komadic slanog stapica. Oko stapica zalepiti 1-2 semenke.



Peci oko 10-15 minuta ili dok ne porumene.



English version:
Apples II
(recipe adapted from here)

Dough:
200 gr flour
2 gr (1/3 teaspoon) dry yeast
1/3 teaspoon salt
20 gr butter
130 ml milk

Filling:
½ apple
sugar to taste
2/3 tablespoon fresh lemon juice
15 gr raisins (optional)
cinnamon

milk
salt sticks
roasted pepitas

Preparation:
Wash apple, cut into quarters and remove the seeds. Then, cut 2 quarters into thin slices. Place apple slices in a bowl, cover bowl with plastic wrap and microwave for 2 minutes. Then, add sugar, lemon juice and raisins (optional), cover bowl with plastic wrap again and microwave for another 30 seconds. Let them cool for 5 minutes, then add cinnamon to taste.
Form a well in the center of the flour and pour in salt, dry yeast and cut butter. Heat milk until lukewarm. Pour milk into the flour mixture and knead the dough. Remove dough from bowl and place on a floured bord, knead gently until the dough becomes smooth. Place dough in a lightly greased bowl, cover and let rise in a warm place until double in size.
Preheat the oven to 200 degrees C.
Then, remove the dough from the bowl and divide it into 10 pieces.
Gently pat each piece into a small circle. Put litt filling in center, pinch edges up around the filling forming a ball and completely enclosing the ”apple”.
Place each ball in a small, buttered brioche mold. Let them rest for 30 minutes.
Then, brush them with milk, put piece of salt sticks in the middle of each ball, put 1-2 roasted pepitas around salt stick and gently press to seal.
Bake for about 10-15 minutes or until golden brown.