{"id":7265,"date":"2022-10-05T15:33:22","date_gmt":"2022-10-05T13:33:22","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/en\/?post_type=magazine&p=7265"},"modified":"2022-11-09T11:52:07","modified_gmt":"2022-11-09T10:52:07","slug":"recept-za-kajzerice","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/en\/spread-love\/items\/recept-za-kajzerice\/","title":{"rendered":"Kajzerice rolls"},"content":{"rendered":"\n
\n

Making kajzerice won\u2019t take much of your time, and when you proudly take them out of the oven still hot, they will spread such a lovely aroma around your house that no one will resist them.<\/p>\n\n<\/div>\n\n\n\n

Ingredients<\/h3>\n\n\n\n
\n

400 g white wheat flour
\n1 sachet dry yeast
\n240 ml warm water
\n15 g honey
\n2 tbsp oil
\n8 g salt<\/p>\n\n<\/div>\n\n\n\n

Dough<\/h3>\n\n\n\n
\n

1. Mix the flour, dry yeast and salt together in a large bowl.<\/p>\n

2. Scoop out a hollow in the middle of the mix, then stir in the honey and pour in the warm water.<\/p>\n

3. Mix all together and then knead it into a soft and pliable dough.<\/p>\n

4. Knead for approximately 7-10 minutes using a blending machine.<\/p>\n

5. Cover the bowl with a damp cloth or shower cap.<\/p>\n

6. Put in a warm place for the dough to rise and double its volume \u2013 for about 1 hour.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Shaping and baking<\/h3>\n\n\n\n
\n

1. Pull off a piece of the dough about 80 g in weight and form it with your fingers into a ball \u2013 grasp the dough in one point then press against the surface of the ball.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

2. Make 8 balls in this way from the dough, cover them with cling film and leave to rise for 30 minutes.<\/p>\n

3. Preheat the oven to 200\u00b0C.<\/p>\n

4. Press into each ball a kajzerica mould with the characteristic windmill pattern.<\/p>\n

5. Place the kajzerice on a baking tray lined with parchment paper and bake for 15-20 minutes.<\/p>\n\n<\/div>\n\n\n\n\n \n

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\n\n \n \n
\n Which one will you use on a freshly baked bread?<\/span>\n Discover<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"\"<\/figure>\n\n\n\n
\n
\"kajzerice<\/figure>\n\n\n\n
\"kajzerice<\/figure>\n<\/figure>\n\n\n\n
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*More at argeta.com.<\/a><\/p>\n\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

    If you share this recipe, don’t forget to add #ArgetaBread \ud83d\ude09   <\/p><\/blockquote><\/figure>\n","protected":false},"excerpt":{"rendered":"

    If you share this recipe, don’t forget to add #ArgetaBread \ud83d\ude09   <\/p>\n","protected":false},"featured_media":7365,"menu_order":0,"template":"","magazine-category-api":[16],"magazine-secondary-api":[53],"acf":[],"yoast_head":"\nRecipe for kajzerice rolls \/ Argeta. The good side of bread.<\/title>\n<meta name=\"description\" content=\"Why go to the store for kajzerice rolls? When you take them fresh out of your own oven, your house will fill with a heavenly aroma. \ud83e\udde1\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe for kajzerice rolls\" \/>\n<meta property=\"og:description\" content=\"Why go to the store for kajzerice rolls? 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