VARAŽDIN CORNBREAD (VARAŽDINSKI KLIPIČ)
Ingredients:
- 1 kg all-purpose flour
- 600 ml milk
- 250 ml oil
- 80 g fresh yeast
- 25 g salt
- 1 egg
- Caraway seeds
- A little sugar
Preparation:
Mix the yeast with about 200 ml of milk, a little sugar, and a spoon of flour, then leave it in a warm place to rise. After it has risen, combine it with the flour, oil, salt, and the remaining milk, and knead into a soft dough. Leave the dough in a warm place to rise again until it doubles in size.
Once risen, divide the dough into 25 pieces, shape them into small buns, and leave them to rise again. Afterward, roll each piece into a length of about 20 cm, then roll it up from the bottom to the top, stretching it out to make the finished rolls about 25 cm long. Arrange them on a baking sheet and let them rise again.
Finally, brush the rolls with an egg wash and sprinkle with caraway seeds. Bake at 220°C for 10 to 12 minutes, or until they achieve a nice dark yellow to golden color.
Varaždin rolls are traditionally eaten on their own with a drink, such as homemade gemišt (a local wine and water drink), or even with coffee. Enjoy! And remember: not every roll is a Varaždin roll!
