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Gibanica

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Gibanica
Ingredients Needed For Gibanica
DOUGH
* 8 c flour
* 1/2 c Sugar
* 1 ts salt
* 1/2 pt sour cream
* 2 c milk (about); scalded
* 2 oz yeast
* 3 egg yolks; beaten
* 1/4 lb sweet butter
FILLING
* 1 1/2 lb ground nuts
* 1 tb Honey
* 3 egg whites
* 1 c Sugar
* 1 ts vanilla
* 1 c Heavy milk or cream
* 1/3 c sweet butter


Directions To Prepare Gibanica
DOUGH: Dissolve yeast in about 2 teaspoons Sugar and 1/2 cup warm water;
let stand until it bubbles. Sift flour in large bowl and add salt and 1/2
cup Sugar. In another bowl beat 3 egg yolks, 1 teaspoon vanilla and sour
cream; add yeast; add scalded milk and sweet butter which was added to the
milk and cooled. Add this to the flour bowl and knead to a soft silky
dough, not sticky. Let rise in a greased bowl until double in bulk. Make
sure the dough is soft as it has to stretch.


On floured cloth roll dough to about 1/4 to 1/2 inch in thickness; stretch
gently so it won't break. Stretch oblone bout 30 x 20 inches (use rolling
pin if necessary) and fill with following filling.


FILLING: Scald milkj with butter. In bowl add ground nuts, honey,
vanilla, Sugar and scant of salt (that's what it says! -KM), then add
scaled milk with butter. Mix, then add stiffly beaten egg whites. If
thick, add a little more milk. Spread on dough like you would for nut
roll and roll like a jelly roll (make as sweet as desired). Grease
roasting pan 4 to 6 inches in depth and fill pan; start at one edge of
pan; make a "U" shape. Do not cut if roll is longer; turn again. Brush
with milk. Prick with knife on top for air bubbles. Let stand 1 hour.
Bake at 350 F for 1 hour. Take out and brush with butter. Let cool, then
flop it on a cloth and place it on a rack to cool.



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Sunday, August 20, 2017, 5:18 pm


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