Kiflice sa ruzmarinom / Rosemary bread rolls stuffed with cream cheese

Kiflice na malo drugačiji način

 Ovaj recept prijavljujem za igru "ajme,koliko nas je"  i našu ovomesečnu domaćicu Mikicu  sa bloga Mimi's Kingdom

 

Sastojci:

225 g brašna + nekoliko kašika
 1 kašičica šečera
 1 kašičica soli
 5 g suvog kvasca
 2 kašike sitno seckanog ruzmarina
 1 kašičica belog luka u prahu
 2 kašike maslinovog ulja ili putera
 110-120 ml tople vode

Za punjenje:

 1 kutija trouglastog zdenka sir ( ja sam koristila sa ukusom belog luka i začina)
  ajvar 

i još:

1 žumanac
1 kašičica mleka
semenke po ukusu

Priprema:

U malo tople vode dodati šećer i kvasac,razmutiti i ostaviti da naraste.

U posudu za mešanje staviti brašno ( ja sam koristila pirovo ( Spelt ) brašno, 150 g i obično brašna 75g i trebalo mi je mnogo više nego 75 g, da bih umesila glatko testo) dodati so, dodati nadošli kvasac, maslinovo ulje,seckani ruzmarin i beli luk u prahu,dodati vodu, umesiti glatko i elastično testo,mesiti oko desetak minuta.Umešeno testi pokriti i ostaviti na stranu da se udupla.

Uduplano testo podeliti na 4 lopte i svaku loptu razvaljati u krug,prethodno pobrašniti radnu površinu, podeliti krug na 8 delova i filovati ih sa sirom i ajvarom. Tako napraviti i sa ostale tri lopte, naređati uvijene kiflice na pleh koji ste prekrili papirom za pečenje, pokriti ih čistom krpom i ostaviti da ponovo naraste, još pola sata.

Zagrejati rernu na 180*C

Narasle kifle premazati umućenim žumancetom sa malo mleka, posuti ih susamom, ili po želji sa još seckanim ruzmarinom i peći ih oko dvadesetak minuta, ili dok vam fino ne porumene.

Ja sam moje kifle pravila sa pirovim brašnom, koje sam izmešala sa običnim brašnom, meni je trebalo mnogo više brašna nego 75 g, koje sam dodavala po malo dok sam mesila testo, da bih dobila testo koje se ne lepi za ruke.

Umesto zdenka sir možete koristi krem sir sa začinima.

Ovde se sveži začini mogu menjati po ukusu i želji.

 Originalni recept je odavde sa nekim mojim izmenama

Prijatno!!!!

 English Version:

Rosemary bread rolls stuffed with cream cheese

Ingredients:

225 g all purpose flour +few more spoons of flour

1 teaspoon sugar

1 teaspoon salt

5 g yeast

2 spoons chopped  rosemary

1 teaspoon garlic powder

2 spoons olive oil or melted butter

110 to 120 ml warm water

 For stuffing:

Laughing cow cheese

or any cream cheese

pepper paste or chilli paste

and some more:

1 egg yolk
1 teaspoon milk
sesame seeds

Directions:

In a small bowl put 75 ml warm water,teaspoon sugar and yeast,mix it and leave on the side until yeast start to bubble.

In a larger bowl put flour,salt,chopped rosemary,garlic powder, olive oil or butter and salt, mix it and add bubbly yeast  and rest of the water and knead for 10 to 15 minutes till you get soft and smooth dough. You may need to add spoon or two more flour.

Put little bit of oil on your hands and rub all over dough. Cover bowl with  saran wrap and leave in a warm place for an a hour or until double in a size.

Turn the dough on lightly floured surface, divide in 3 or 4 smaller balls.Knead each ball again and then roll in a circle around .05cm thick.

With pizza cutter cut in 8 triangles.On each triangle, at a widest part, put peace of cheese or a half teaspoon of cream cheese on tap of cheese put some pepper spread ( ajvar ) roll in a crescent  and tuck ends under rolls.Repeat with other balls.

Place on a baking tray which you lined with parchment paper. Cover with saran wrap and leave to rise for 30 minutes. 

Risen rolls brush with egg yolk and milk, which you mixed with fork.Sprinkle with sesame seeds and some more chopped rosemary.

Bake in preheated oven on 175-180*C ( 350F ) for about 20 minutes or until golden.

Cool them for 5 minutes and then serve them warm.

You can change herbs and filling  to your liking.

In this recipe I used Spelt  flour mixed with all purpose flour.

Original recipe is from here with some of my changes. 

Enjoy!!!!