Cute kajzerice rolls feature frequently in our menus, since they go perfectly with snacks and to make various sandwiches. And what is the good side of a kajzerica? You’ve no doubt found this out after spreading on a fresh kajzerica your favourite Argeta, the fish and meat pâté No. 1 in Europe*.
Making kajzerice won’t take much of your time, and when you proudly take them out of the oven still hot, they will spread such a lovely aroma around your house that no one will resist them.
Ingredients
400 g white wheat flour
1 sachet dry yeast
240 ml warm water
15 g honey
2 tbsp oil
8 g salt
Dough
1. Mix the flour, dry yeast and salt together in a large bowl.
2. Scoop out a hollow in the middle of the mix, then stir in the honey and pour in the warm water.
3. Mix all together and then knead it into a soft and pliable dough.
4. Knead for approximately 7-10 minutes using a blending machine.
5. Cover the bowl with a damp cloth or shower cap.
6. Put in a warm place for the dough to rise and double its volume – for about 1 hour.
Shaping and baking
1. Pull off a piece of the dough about 80 g in weight and form it with your fingers into a ball – grasp the dough in one point then press against the surface of the ball.
2. Make 8 balls in this way from the dough, cover them with cling film and leave to rise for 30 minutes.
3. Preheat the oven to 200°C.
4. Press into each ball a kajzerica mould with the characteristic windmill pattern.
5. Place the kajzerice on a baking tray lined with parchment paper and bake for 15-20 minutes.
*More at argeta.com.
If you share this recipe, don’t forget to add #ArgetaBread 😉
