Kuglof sa cimetom (Kugelhopf with cinnamon)

Sastojci: 400g brasna, 20g svezeg kvasca, 3 jaja, 180g secera, 20g vanilin secera, 150ml toplog mleka, 200g margarina, 2 zumanca, 20g cimeta, secer u prahu.

Priprema:
1) U mleko staviti kvasac, 1 kasiku secera i 1 kasiku brasna. Promesati i ostaviti 15 minuta da nadodje.
2) Zamesiti testo od brasna, kvasca, jaja. Ostaviti na toplom mestu oko 45 minuta da naraste.
3) Umutiti 150g margarina sa 100g secerom. Dodati u testo i ponovo zamesiti. Ostaviti da naraste jos 30 minuta. Podeliti testo na dva dela.
4) Pomesati cimet i 80g secera i vanilin secer i dodati u polovinu testa. Kalup za kuglof namazati margarinom i posuti brasnom. Razviti prvo zuti deo, pa braon. Staviti jedan preko drugog i urolati. Staviti u kalup za kuglof koji ste namazali margarinom i posuli brasnom i ostaviti na toplom mestu da naraste 30 minuta.
5) Preostali margarin iseckati i poredjati preko testa. Peci u prethodno zagreajanoj rerni na 180 C oko 50 do 60 minuta. Kad se ohladi posuti ga prah šećerom.

Ingredients: 400g flour, 20g fresh yeast, 3 eggs, 180g sugar, 20g vanillin sugar, 150ml warm milk, 200g margarine, 2 egg yolks, 20g cinnamon, powdered sugar.

Preparation:
1) In milk, put yeast, 1 heap tbsp of sugar and 1 heap tbsp of flour. Stir and leave for 15 minutes.
2) Knead the dough from flour, yeast and eggs. Leave in a warm place for about 45 minutes to grow.
3) Whisk 150g margarine with 100g sugar. Add to the dough and knead again. Leave to grow for another 30 minutes. Divide the dough into two parts.
4) Mix cinnamon and 80g sugar and vanilla sugar and add to half of dough. Grease the kugelhopf mold with margarine and sprinkle with flour. Develop the yellow part first, then the brown one. Put one over the other and roll. Put in a kugelhopf mold and sprinkle with flour and leave in a warm place for 30 minutes.
5) Chop the remaining margarine and arrange over the dough. Bake in a preheated oven at 180 C for about 50 to 60 minutes. When cool, sprinkle with powdered sugar.

Potkovica sa ruzmarinom (Horseshoe with rosemary)

Sastojci: 1kg mekog brasna, 40g kvasca, 1/2 kasicice secera, 1 kasicica soli, 2 kasike ulja, 400-500ml mlake vode, 5 grancica ruzmarina.

Priprema:
1) Pomesati kvasac, secer, 1 kasiku brasna i mlaku vodu. Ostaviti da naraste.
2) Pomesati brasno, so, kvasac i ostatak vode. Mesiti najmanje 10 minuta. Prebaciti testo u veliku posudu pokriti vlaznom krpom i ostaviti na toplom tri sata da naraste. Za vreme narastanja premesiti tri puta.
3) Stavite testo na povrsinu posutu brasnom i napravite valjak debljine oko 7cm i napravite oblik potkovice.
4) Pleh namazite uljem, pospite brasnom, stavite potkovicu, premazati ulje. Napraviti rupe na povrsini u svaku staviti rumarin. Ostaviti da stoji 15 minuta.
5) Peci u prethodno zagrejanoj rerni na 180C oko 30 minuta.

Predlog: mozete napraviti Jevrejski hleb.

Ingredients: 1kg soft flour, 40g of yeast, 1/2 teaspoon sugar, 1 teaspoon salt, 2 tablespoons oil, 400-500ml lukewarm water, 5 sprigs of rosemary.

Preparation:
1) Mix the yeast, sugar, 1 tablespoon of flour and lukewarm water. Allow to rise.
2) Mix the flour, salt, yeast and remaining water. Knead at least 10 minutes. Transfer the dough to a large bowl covered with a damp cloth and leave in a warm place for three hours to grow. For the time of rising dough knead three times.
3) Place the dough on a surface sprinkled with flour and make a thick cylinder about 7cm and make a horseshoe shape.
4) Line baking pan spray with oil, sprinkle with flour, put a horseshoe, brush with oil. Make a holes on the surface and in each place rosemary. Allow to stand for 15 minutes.
5) Bake in the preheated oven at 180C about 30 minutes.

Suggestion: you can make Jewish bread.