Lard biscuits
Ingredients:
- 1 kg flour (70% all-purpose and 30% semolina)
- 0.50 l milk
- 0.20 l sparkling water
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 eggs
- 1 cube fresh yeast
- 0.40 kg pork lard
Preparation:
In a little warm milk, dissolve sugar and crumbled yeast, then leave it in a warm place to rise. In a mixing bowl, add the flour (90%) and make a well in the center. Add the remaining ingredients and the risen yeast. Gradually mix the ingredients to form a soft dough. Let it rise for about 30 minutes.
On a floured surface, roll out the dough and spread it with ground lard, then fold it like puff pastry. Let it rest for half an hour. Repeat this process two more times. The more times you fold the dough, the better the flakiness.
Afterward, roll out the dough, cut it into triangles, place a little marmalade on each triangle, roll it up, and let it rise before baking at 200°C. Once baked, dust with powdered sugar.
Salenjaci can be served warm, and for the full experience, we recommend pairing them with Ilok Traminer wine.
