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Posopky

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Posopky are yeasted small loaves of dough baked in the oven until golden brown. It’s actually a pastry. They are served with various sauces, separately in a bowl, and each diner takes one to taste and breaks them into the sauce served.

Ingredients:

3/4 kg smooth flour 2 tbsp oil 2 dl water 2 pcs egg yolks for spreading on pastries 1 pc whole egg For sourdough: 30 g of yeast

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5 tbsp of lukewarm water 1 tsp flour 1 teaspoon of sugar

Procedure:

1. Prepare the starter; put the sugar and flour and the crumbled yeast in a cup, pour lukewarm water over everything and leave it to rise in a warm place for about 8-10 minutes
2. Pour the sifted flour into a larger bowl, add the whole egg, 2 tablespoons of oil, salt and the risen sourdough starter, knead with lukewarm water to form an elastic dough, which is left to rise in a warm room covered with a clean cloth for less than an hour
3. Turn the dough out onto a floured roller, work it through and form round loaves – 6 cm in diameter, which are placed with a greater distance from each other on a greased baking sheet, again leave to rise for 15-20 minutes
4. Brush the risen pastries with beaten egg yolks to which you have added 1 tablespoon of water, immediately place them in an oven preheated to 180-190 °C and bake for 15-20 minutes
5.

Note:

Example of a recipe in which these posopky are a suitable side dish.