Slani grisini (Salty breadsticks)

Sastojci: 440ml tople vode, 1 kasika šećera, 2 kasicice soli, 7g suvog kvasca, 625g brasna, 1 veći žumanac + 1 kasika vode, ulje, voda, krupna so.

Priprema:

1. Pomešati toplu vodu, šećer i so u ciniji i posuti kvasac po vrhu. Ostavite da odstoji 5 minuta (mešavina će se zapeniti).

2. Dodati brašno i pomoću nastavka za testo mešati na maloj brzini dok se dobro ne sjedini.

3. Promenite na srednju brzinu i mesite dok testo ne postane glatko i ne odvaja se od stranica posude, otprilike 4 do 5 minuta.

4. Izvadite testo, očistite posudu i dobro nauljite uljem. Testo vratite u ciniju, prekrijte plastičnom folijom i ostavite na toplom mestu otprilike 60 minuta ili dok se testo ne udvostruči.

5. Obložite kalupe papirom za pečenje i lagano premažite biljnim uljem. Stavite na stranu.

6. U veliku posudu za pečenje stavite dovoljno vode da dostigne 1/3 stranice posude i pustite da prokljuca na jakoj vatri.

7. U međuvremenu testo izvaditi na malo nauljenu radnu površinu i podeliti na delove od 20g.

8. Svaki deo tijesta razvaljajte u tanji štapić i stavite na tepsiju, napravite razmak između njih. Testo koje ne koristite pokriti lagano vlažnom krpom kako biste sprečili isušivanje.

9. Nežno stavljajte perece po jedan u posudu s vodom na 30 sekundi.

10. Izvadite perece natrag u pleh, namažite mesavinom umućenog žumancima i vode i pospite solju.

11. Pecite u prethodno zagrejanoj rerni na 170C dok ne porumene i ne postanu čvrsti, otprilike 55 do 60 minuta.

12. Prebacite na rešetku za hlađenje najmanje 20 minuta pre posluživanja.

13. Čuvati u hermetički zatvorenoj posudi do 5 dana.

Ingredients: 440ml of warm water, 1 tablespoon of sugar, 2 teaspoons of salt, 7g of dry yeast, 625g of flour, 1 large egg yolk + 1 tablespoon of water, oil, water, coarse salt.

Preparation:

1. Mix warm water, sugar and salt in a bowl and sprinkle yeast on top. Let stand for 5 minutes (the mixture will foam).

2. Add the flour and mix with the dough attachment at low speed until well combined.

3. Change to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, about 4 to 5 minutes.

4. Remove the dough, clean the bowl and oil it well. Return the dough to the bowl, cover with plastic wrap and leave in a warm place for approximately 60 minutes or until the dough doubles in size.

5. Line the pans with baking paper and lightly coat with vegetable oil. Set aside.

6. In a large baking pan, put enough water to reach 1/3 of the sides of the pan and let it boil over high heat.

7. In the meantime, take out the dough on a lightly oiled work surface and divide it into 20g pieces.

8. Roll each part of the dough into a thin stick and place it on the pan, leaving a space between them. Cover unused dough with a slightly damp cloth to prevent it from drying out.

9. Gently place the pretzels one at a time in a bowl of water for 30 seconds.

10. Take the pretzels back to the baking tray, spread with a mixture of egg yolks and water and sprinkle with salt.

11. Bake in a preheated oven at 170C until golden brown and firm, approximately 55 to 60 minutes.

12. Transfer to a cooling rack at least 20 minutes before serving.

13. Store in an airtight container for up to 5 days.