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Allow the dough to rest for 2 hours in the refrigerator, wrapped in cling film. Place the dough between two pieces of parchment paper, and roll out the dough - do not add flour to the surface. Flip the dough over several times as you roll it. Roll to the thickness of about 1/2 cm, then using wooden molds or a glass, or another type of small.
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In a medium saucepan, dissolve the sugar in water over low heat. Let cool to room temperature and preheat the oven to 350 F. The Spruce Eats / Julia Hartbeck. In a large bowl, whisk together the licitar yeast and flour. The Spruce Eats / Julia Hartbeck. Add the cooled sugar water and knead until smooth.
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Instructions. Preheat your oven to 180°C (350°F) Take a large baking tray and line it with parchment, set aside until you're ready to use it. Take a medium-sized saucepan, and melt the honey and the butter until they're syrupy and totally combined - set to one side.
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Bolski cviti is a traditional Croatian wedding cookie originating from Bol on the island of Brač. The cookies are made with a combination of eggs, milk, oil, flour, sugar, salt, pork fat, and maraschino.
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Preheat the oven to 175°C (350°F). Portion the dough: Working in batches, divide the dough into teaspoon sized portions and roll into a ball with the palms of your hands. Place the cookies about 5cm (2in) apart on a parchment-lined baking sheet. Bake the cookies: Bake the cookies at 175°C (350°F) for 12 to 15 minutes.
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Mix eggs and sugar using a Kitchen Aid or electric mixer. Add honey. In a separate bowl, combine dry ingredients (flour, baking soda, cinnamon). Slowly add the dry ingredients to the egg mixture and continue mixing. When well combined, remove dough from bowl and knead dough by hand for 2 minutes. Divide dough into two and wrap with plastic wrap.
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Preheat oven to 350°F. Dissolve yeast with sugar and vailla sugar in warm milk. Put aside for 5 minutes. In a separate bowl combine eggs with sour cream with a fork. Add in yeast mixture. Shred cold butter. In a large mixing bowl, combine flour, shredded butter and mix until blended together.
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Preheat over to 360F. Using a stand mixer or hand mixer, combine flour and baking powder in a large mixing bowl. Slowly pour the water and oil mixture to the flour mixture. Mix all the ingredients together until well combined. Remove the dough from the bowl and knead by hand for 1-2 minutes. If the dough feels too soft, add a bit more flour.
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1 tsp salt. 1 cup powdered sugar. To bake: Preheat oven to 350. Line a baking sheet with parchment paper. To prepare the filling, beat the egg whites until stiff, slowly adding the sugar. Slowly fold in the walnuts. For the dough, cream the butter until smooth, then add the yolks and mix until well combined.
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21. Medenjaci (Croatian Honey Cookies) Who doesn't love a good cookie? Medenjaci are a special kind of honey-flavored cookie from Croatia, a common sight in bakeries and a popular treat around the winter holidays. Spices play a significant role in the Croatian honey cookies recipe. Essential spices include cloves, ginger, nutmeg, and cinnamon.
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Warm the oven at 180°C. Prepare a baking tray lined with baking paper. Roll the pastry out to a thickness of 3-4mm. With cookie cutters cut out the shape of your choice. Remember to make an even number of cookies with and without holes. Bake for about ten mins - or until light brown.
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Instructions. Combine salt and sugar with flour. Whisk eggs and mix in Maraschino, orange juice and zest. Melt lard/butter. Make a well in the middle and pour in the wet ingredients. Start combining the dough with the fork. Add lard/butter and finish the dough by kneading it into a smooth ball.
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In a bowl, combine flour, walnut meal, salt and spices. In a small bowl, combine egg and egg yolks and beat well. In a large bowl, combine sugar and butter. Mix until light and creamy. Add eggs and honey and mix well. Add dry ingredients in two parts, mixing well. Wrap in plastic wrap. Refrigerate for at least 2 hours.
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Mix (either with hands or using mixer or food processor) flour with baking powder, butter, margarine, sour cream, powdered sugar, lemon zest and salt. Do not overwork. Wrap the dough in plastic and chill it in the fridge overnight or for about 1 hour in the freezer. On a lightly floured surface, roll one-fourth of the dough into a thin circle.
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1) Kuglof (Bundt cake) Kuglof is a bundt cake baked in a ribbed molded cake pan. Shaped like a large doughnut, with a hole in the middle, this yeast-based cake is a classic Christmas dessert in Croatia. There are two different styles of kuglof in Croatia. In northern regions, it's enriched with raisins and walnuts.
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Kolačići od grožđica are traditional Croatian cookies that are especially popular in Istria. The cookies are usually made with a combination of raisins, sugar, cornflour, brown sugar, butter, vanilla, flour, and salt. The butter is mixed with sugar until it becomes foamy. Next, vanilla extract, flour, cornflour, salt, and raisins are added.