Rolice s kardamomom i limunom / Cardamom and Lemon Rolls

{Please scroll down to English version}

Nevena. Hleb i lale. Gozba.

Već sam spomenula kako mi je Julija skroz simpatična, iako je nisam upoznala. Na tom popisu meni dragih blogera i njihovih blogova svakako je i Nevena s bloga Hleb i lale.

Htjela sam sudjelovati u FBI rukavicama u lipnju, kad je tema bila istraživanje bloga Hleb i lale, nod zbog obaveza nisam stigla. Drago mi je što sam čekala jer Nevenine rolice  s kardamomom i limunom baš su mi sjele u ove hladne dane.


Nevenu (još) nisam imala priliku upoznati.
Nevena je draga djevojka. Jednostavna, simpatična, posebna.
Nevena voli dobru hranu, a još više voli tu hranu dijeliti s dragim ljudima.
Nevena uživa u malim stvarima.
Jedna je od osoba zaslužnih za Gozu koja slavi dobru hranu i umjetnost druženja.
Također, ima i svoju radionicu/školu kuhanja.

A to se sve vidi na njezinom blogu, u kojem uživam.
Ona ne izbacuje tri recepta tjedno. Ne iskače iz svake paštete. Možda to nije njezin đir.
Nevena tu svoju ljubav prenosi kroz divne priče koje nisu samo uvod u recept. Oni su zasebna priča. Jer ona ima dar i zna s riječima.

Ovo vam pišem jer nikad ne znate kad ćete naići na divan bend, seriju, blog ili divnu osobu. A toga nikada dosta, zar ne?
Nevenin sam blog otkrila preko Ivaninog divnog bloga Slurp-O-rama & Cutensils, na koji BAŠ imam crush.
No, o tome u nekom drugom postu... ;)

Za kraj ću samo nadodati:
Na mojoj foodie bucket listi, tj. listi žeja, pri vrhu je: doživjeti Gozbu iz prve ruke.
Jednom. :)

Rolice s kardamomom i limunom

Tijesto:
25 g svježeg kvasca
¾ šalice toplog mlijeka
75 g šećera
115 g maslaca sobne temperature
380 g brašna
1 žličica soli
2 žličice mljevenog kardamoma
1 jaje
+ jaje za premazivanje

Punjenje:
40 g maslaca sobne temperature
150 g šećera
2 žlice naribane korice limuna

Glazura:
2 žlice iscijeđenog soka limuna
120 g šećera u prahu
½ žličice cimeta
Kvasac rastopite u mješavini toplog mlijeka i šećera te ostavite 10 minuta na toplom da odradi svoje.

Tome dodajte omekšani maslac, sol, kardamom, umućeno jaje te postupno dodavajte brašno. Tijesto će biti meko i blago ljepljivo. Mijesite rukom 10 minuta ili mikserom s nastavkom za tijesto šest minuta. 

Prekrijte prozirnom folijom i ostavite dva sata na toplom ili dok se ne udvostruči.
U međuvremenu napravite punjenje.

Omekšani maslac izradite sa šećerom i naribanom koricom limuna te ostavite sa strane.
Kada je tijesto postiglo traženi volumen,pobrašnite lagano radnu površinu. Tijesto razvaljajte na pravokutnik debljine pola centimetra. Premažite tijesto pripremljenim punjenjem skroz do samih rubova. Zarolajte po družoj stranici te režite na komade širine 2.5 cm.

U pripremljeni pleh veličine 18 x 31 cm, koji ste podmazali ili obložili papirom za pečenje, posložite rolice, pazeći da između ostavite prostora kako bi imale prostora za rast.
Prekrijte ih krpom i ostavite jedan sat da narastu.
Ili ih prekrijte dobro folijom i ostavite u hladnjaku pa ispecite sljedeće jutro za doručak.

Kad ih odlučite peći, izvadite ih jedan sat prije da se ugriju na sobnoj temperaturi. U međuvremenu zagrijte pećnicu na 180°C.
Rolice premažite umućenim jajetom. Ili, kao ja, zaboravite taj korak. Svejedno će se pojesti. ;)
Pecite ih 25 minuta ili dok se fino ne zarumene.

Ostavite sa strane da se malo ohlade,a u međuvremenu napravite glazuru.

Ako ne volite jako slatko, možete glazuru i preskočiti. Tečnost glazure ovisi o veličini limuna, tako da mjere nisu precizne.
Naša nije bijela jer smo morali dodati i neizbježni cimet .

Smažite isti dan ili podgrijte sljedeći dan.

Šaljite mi svoje fotografije na cutieandpieblog@gmail.com
ili na Instagramu označite sa #cutieandpie.

Dobar tek,


{You're at the English version}

Nevena. Hleb i lale. Gozba.

I already mentioned I really like Julia, even though I've never met her. On the list of my favorite bloggers and their blogs is also Nevena from the blog Hleb i lale.

I wanted to do an FBI Blog Research in June, when the subject was the the Hleb i lale blog, but I couldn't make it due to all the obligations I had. I'm glad I've waited, because Nevena's Cardamom and Lemon Rolls are the perfect thing for these cold days.
I didn't have the chance to meet Nevena (yet).
Nevena is a sweet girl. Simple, nice, special.
Nevena likes good food, and what she likes even more is to share that good food with others.
Nevena enjoys simple things.
She is one of the people responsible for Gozba which celebrates good food and the art of socializing.
Also, she has her own workshop/cooking school.

All of that can be seen on her blog which I enjoy reading.
She doesn't publish three recipes per week. She's not behind every corner. Maybe that's her style.
Nevena transfers her love for food through lovely stories which do not only serve as an introduction for the recipe. They are a story of their own.
Because she has the gift and knows her way around words.

I'm writing all of this because you never know when you're going to stumble upon a wonderful band, series, a blog, or a great person. And you can never have enough of those, right?
I discovered Nevena's blog over Ivana's wonderful Slurp-O-rama & Cutensils blog, the one I REALLY have a crush on.
But I'll talk about that in some other post... ;)

In the end, I'll simply add this:
On my foodie bucket list is to experience Gozba first-hand.
Once. :)


Cardamom and Lemon Rolls

Pastry:
25 g of fresh yeast
¾ cup of lukewarm milk
75 g of sugar
115 g of butter, room temperature
380 g of flour
1 teaspoon of salt
2 teaspoons of ground cardamom
1 egg
+ an egg for eggwash

Filling:
40 g of butter, room temperature
150 g of sugar
2 tablespoons of ground lemon zest

Glaze:
2 tablespoons of lemon juice
120 g of powdered sugar
½ teaspoon of cinnamon
Melt the yeast in a mixture of lukewarm milk and sugar, and set it aside for 10 minutes in a warm place and let it do its thing.

Add to it the softened butter, salt, cardamom, beaten egg and gradually add flour. The dough will be soft and mildly sticky. Knead it for 10 minutes or mix it with the dough beater for six minutes. 

Cover it with cling foil and leave it aside for two hours or until it doubles in size.
In the meantime, do the filling. Mix softened butter with sugar and the lemon zest, and leave it aside.

Once the dough has risen, lightly sprinkle the work surface with flour. Spread the dough into a rectangle, half a centimeter thick. Coat the dough with the prepared filling, all the way up to the edges. Roll on the long side, and cute pieces 2,5 cm wide.
Put the rolls in a tray the size of 18x31 cm, which you've greased or coated with baking paper, making sure you have enough room for them to raise.
Cover them with a rag and leave them for an hour.
Or cover them well with cling foil and leave them in the fridge. You can bake them the following morning for breakfast.

Once you decide to bake them, take them out of the fridge one hour before so they warm up on room temperature. In the meantime, preheat the oven to 180°C.

Cover the rolls with a beaten egg. Or, like I, skip that step. You will eat them anyway. ;)
Bake them for 25 minutes or until they become golden brown.
Leave them aside to cool for a bit, and in the meantime, do the glaze.

If you don't like it too sweet, you can skip the glaze. The thickness of the glaze depends on the size of the lemon, so the measures aren't precise.

Ours didn't turn out white because we had to add the unavoidable cinnamon.
Eat them the very same day or reheat them the next.
Send me your photos at cutieandpieblog@gmail.com 
or use the hashtag #cutieandpie on Instagram,

 

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