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Maznik




Ingredients



  • 700 gm '00' Special Flour or Plain Flour
  • A pinch of dry yeast
  • 50ml oil
  • 1 tbsp salt
  • 200ml mineral water
  • warm water if necessary
  • filling of choice i.e. feta and ricotta cheese

Method

  1. Combine dry yeast with 1/4 cup of warm water and a teaspoon of sugar
  2. Sift the flour in to a large mixing bowl and add the yeast once it has risen
  3. Add oil, salt and mineral water and start to knead dough, adding warm water if necessary to form a soft dough
  4. Separate dough into 6 small balls and flatten each ball into a round circle
  5. Brush each circle with oil and leave to rise for 30 minutes
  6. Place a tablecloth on a dining table and sprinkle flour on cloth and dough
  7. Roll out the dough using a rolling pin then stretch out as wide as you can using your hands (this is the tricky part!)
  8. Once the dough has been stretched out very thin, cut off the edges and sprinkle oil all over the dough
  9. Cover with filling then using the tablecloth, roll the dough into a sausage by slightly lifting the tablecloth (the dough should not stick to the cloth)
  10. Place the first roll into the middle of a round, oiled baking pan in the shape of a coil
  11. Continue with remaining balls of dough - if you are making maznik for Vasilica, don't forget to put a coin wrapped in aluminum foil in one of the rolls. Note: you should get 2 maznici from this recipe
  12. Bake each maznik at 180 degrees Celsius for approximately 40 minutes or until golden brown and crunchy
  13. Serve with Buttermilk or yoghurt


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Mekici

Image from az-gotvia.bg
Ingredients:

250g full cream milk1 packet of dry yeast2 eggs1 tbsp of baking powder2 tbsp of sugar1 tbsp of salt250ml Buttermilk1kg of plain flour (may need more for kneading)
Ingredients (posni): 1kg white flour500ml of water1 packet of dry yeast1 tbsp of baking powder2 tbsp sugar1 tbsp salt
Method:
1. Activate yeast with 1/2 small cup of warm water and a pinch of sugar.
2. Combine all ingredients in a large mixing bowl 
3. Knead into a soft dough (it will be quite sticky)
4. Leave to rise
5. With oiled hands, pull out sections of the dough and stretch out with your hands. 
6. Fry in deep oil on medium heat.
Please note: Once dough has risen, you may brush with oil and place in the refrigerator to use later on.