Frgál

Last Updated on October 24, 2024

Typical Wallachian cake, large thin and round, decorated with puddings, curd, pears, poppy seeds …

Ingredients:/td>

sugar 10 g of crumble 8 pcs yolks 0.5 l milk 125 ml oil 1 tsp salt For the pear filling: 1 kg of dried pears 500 g sugar 1 sachet of vanillin sugar lemon peel ground bydyan a little rum For the curd filling: 1 kg soft cottage cheese 5 pieces eggs raisins For the crumble: 1 kg smooth flour 500 g sugar vanillin sugar fat

Procedure:

1. First, prepare the sourdough starter; mix some warm milk, sugar, crumbled yeast and a little flour, stir and let it rise for 15 minutes
2. Mix the sourdough starter with the other ingredients and work into a medium soft dough, let it rise, preferably under a clean cloth towel, until it doubles in volume
3. After rising, form the dough into loaves of about 200 grams, let them rise again for a while
4. Then roll out the individual loaves with a rolling pin into very thin sheets, spread them with filling (use both pear and cottage cheese filling), sprinkle with crumbs and let rise again
5. Preheat the oven to approx. 180 °C, before putting the future bagels in the oven, pierce them with a fork
6. Bake until the edges of the bagels are slightly reddened.

Preparation of the pear filling:
Grind the dried pears in a meat grinder, then boil them with a little water, add half a kilo of fudge, ground star anise, lemon zest, vanillin sugar and a dash of rum.

Preparation of the curd filling:
Mix the soft curd with the egg yolks, raisins and the egg white snow.

Preparation of the crumble:
Knead the flour mixed with the sugars in your hands with the oil.

Recommendation:

The hot fritters can be further brushed with butter and rum and sprinkled with icing sugar after taking them out of the oven. You can also bake them with other fillings.

Note:

For more information about frgals, click here: The history of frgals.