Easter cake

Ingredients:
1 kg flour +/10 dkg extra
8 egg yolks
2 egg whites  for Coat
300 grams sugar  (i usualy use 200 grams)
200 grms  buter or margarine
20 gr dry yeast
2 teaspoons salt
4 vanilla sugar
2 grated oranges + 1 lemon,
 minced nutmeg
 1/2 liter milk but can also 0.45 dl cause dough is very soft that depend of you.


Preparation
1.
Heat the milk. Take some milk and make the yeast and melt it. Dissolve half the sugar and salt in the remaining milk. Margarine soften nicely but not melt. Put the flour in one bowl and place in the center of the whipped egg yolks, add the melted yeast soft butter or margarine and all the rest. Pour over with milk and mix with soft dough. Leave it in a warm place to double About 1-2 hours.

2.
Now comes the experience. Divide dough into 4 pieces for 4 cake. It has approximately 2.20 kg of dough, divide the marks into 550 grams. Divide each ball into three. Roll each ball round and grease (except the top) with soft butter or margarine and sprinkle with sugar. Let's put the last one under the others.

3.
Let it rise for about 45 minutes. Coat them with whipped egg whites and cut into three. Put the oven in a preheated oven for 180 10mins, cover with foil not to plan, 10 min at 160 and 10-15 min at 150. Check with a stick if it is dry then done.

4.
 Put powdered sugar and so little water in the bowl that the sugar is thick but liquid.
Pour over the powdered sugar and return to the oven for a short time to dry.

Zagorski Strukli

The Ministry of Culture of the Republic of Croatia has given the traditional domestic spurts the status of the intangible cultural heritage and will be registered in the Register of Protected Cultural Goods of the Republic of Croatia.

The Ministry justified its decision by the fact that the preparation of domestic štrukli implies the specialty of housewives in the area of ​​Croatian Zagorje and with some differences from the whole of central Croatia. "Zagorje's end is the treasure chest of unusual treats that forcefully prepare the Zagorke with opportunity and poverty, and prepare for its many families."

The county of Krapina-Zagorje has recognized the richness of the heritage and with the desire to preserve the indigenous recipes, organized the event "Babicini cakes" which is one of the goals and the transformation into a tradition outside of Zagorje.

Strudels, also known as štrukle and štruklji, are pulled pastry filled with fresh cheese and eggs and sprinkled with cream. They can be prepared as salty and sweet, can be cooked and baked, served as soup, parsley, dessert, main course and self-contained meals. They are prepared on various occasions - this is a daily and feast meal, and to this day the main dish and the symbol of Zagorje remained.


Recipe is very simply and easy to make (ofcourse if you know how to make towed dough.
I always making for 2 times and rich filled so you can cut all ingredints on half

Dough:
1 kg flour
salt
1 dl oil
6 dl water.

Filling
2 kg cotage cheese
2-4 eggs
salt .

Dough i making in mixer so simply put  all ingredients in mixer an mix til you dont get comact dough.
Dough must be sof, divide dough on 4 peaces and make 4 balls.
Cover with platic foil  and let rest for a half hour.
On tablecloth roll the dough at the beginning with the handle and then unfold it with your fingers to be as thin as a sheet of paper.
 On half side of dough spread  1/4 cotage cheeese an roll it like strudel.
I use coffe plate to cut strukli on size of abut 5- 10 cm.
Now half and most hard job is done.

Put strukli in boiled water and cook till they dont come on the top, take the out of water and they are practicly reay to eat  if you like just boiled strukli, i personaly like to  fry them in  pan  till they dont get nice brown colour than i put in pan heavy cream and cram fresich add little bit of salt and cook one more minut now they  are perfectly redy to serve.

Buon apetiet