Christmas cakes

KUGLAF

4 egg yolks
14 decagrams of butter
14 decagrams of sugar
28 decagrams of flour
5 decagrams or chocolate crumbs
1 baking powder
a cup of milk, lemon zest, vanilla sugar, a pinch of salt, 4 egg whites

PREPARATION
mix eggs with a mixer together with sugar, add butter, raisins or chocolate crumbs, milk, lemon zest, vanilla sugar.
Beat the egg whites with a little salt. Shake out the egg yolk mixture, add the flour and baking powder and mix everything lightly with a food processor.
Shake the dough into a kluglaf mold and bake for about 1 hour.

NOTE: Kuglaf is in the first picture in the first row

OREHNJAČA (of walnutes / MAKOVNJAČA (of poppy seeds)

Douhg:
50 decagrams of flour
3,5 decagrams of yeast for dough
1,5 decilitres of milk
6 decagrams of sufer
1 egg
1/2 lemon
10 decagrams butter
2 egg yolke

Walnut filling
50 decagrams walnute
20 decagrams of suger
2 decilitres milk
1/2 lemon
10 decagrams raisins
1/2 decilitres rum

Poppy seed filling:
40 decagrams of poppy
20 decagrams of sugger
a little milk
orange peel
10 decagrams raisins

PREPARATION
Dissolve the yeast in a little flour in 1 dl of lukewarm milk, leave it to rise. Sift the flour, add the risen yeast and the remaining lukewarm milk, sugar, a little salt, eggs, melted butter and grated lemon zest. Beat the dough with a wooden spoon until it starts to separate from the spoon. Meanwhile, prepare the stuffing. Grind walnuts (poppy seeds) and sugar with hot milk, add grated lemon zest and rum.

Kvas rastopiti s malo brašna u 1 dl mlakog mlijeka. Ostaviti da se digne. Prosijati brašno, dodati kvas, doliti preostalo mlako mlijeko, šećer, malo soli, jaja, rastopljeni maslac i nastruganu limunovu koricu.Tijesto tući drvenom žlicom sve dok se ne počne odvajati od žlice.U međuvremenu pripremiti nadjev. Samljevene orahe (mak) i šećer preliti vrućim mlijekom, dodati nastruganu koricu limuna i rum. Roll out the dough, coat it with the filling and sprinkle with raisins. Roll the dough into a roll and place in a baking tray. Let a 30 minutes to rise in a warm place. Before baking, coat the rolled dough with egg yolk and bake for 45 minutes in the oven.

NOTE: Orehnjača/Makovnjača is in the second picture in the first row

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