Normally, I don't make much of a dough pastry, other than different types of healthy muffins for my daughter. For a long time, I was looking for a recipe for the really soft and dummy-proof dough which is easy enough to make and which I can then fill with salty or sweet stuffing. Also, I am not to good with making pretty shapes so I was looking to find something I can shape easily with no special pastry tools.

I found this great pastry recipe, I tried to make it four times with different stuffings to make sure I can recommend it to you guys with confidence. This pastry is made with milk and egg whites. I tried to make it with vegan substitutes and the pastry came out equally soft.

The quantity of pastry in this recipe yields about 16-18 rolls, depending on how small you cut it. I went with golf ball size pastry ball to form each roll.

HOW TO CUT THE DOUGH

In order to get the rib form of the roll on top, roll out each golf ball size pastry chunk into a rectangle and place a bit - 2 teaspoons of filling (fresh cheese, cooked ham, and mozzarella; jam; Nutella etc.) on one far shorter end of the dough rectangle, roll the sides so the filling doesn't leak out while baking.

On the other end of the dough, rectangle cut 4-5 lines with a very sharp knife but stop before the edge. Roll the dough from the filling side towards the cut side tucking the sides in as you go. At the end twist the form inwards a bit to form a roll.




Yield: 16-18Pin it

Super Soft & Delicious Easy Pastry Rolls.

Super soft, dummy -proof pastry rolls with dough made with milk and egg whites, dough raises for 2 hours however it takes only 15 minutes to bake them.
prep time: 2 hour and 15 minscook time: 15 minstotal time: 2 hours and 30 mins

ingredients

  • 400 ml / 1.6 cups of warm milk
  • 180 ml / 0.7 cups of sunflower oil
  • 1 pack of dry yeast (2 & 1/4 teaspoons)
  • 1 tbsp / 1 soup spoon of sugar
  • 2 egg whites
  • 900g / 31.7 oz all purpose flour
  • Linen seats / sea salt / sesame seeds (optional toppings)
  • 2 egg yolks (to brush the pastry rolls)

instructions

  1. In large pastry dough add warm milk, oil, sugar, egg whites, yeast and mix it / beat it with an egg beater.
  2. Slowly add flour and salt, hand knead the dough slowly. It will be soft and sticky, that is how it should be.
  3. When the dough becomes the more compact place it on the floured surface and hand knead a bit more. 
  4. Brush the large clean bowl with oil and oil the dough a bit with your hands, place the dough in the bowl, cover it with nylon wrap and let it rise for 2 hours on a warm spot.
  5. Place the dough on floured surface and cut it in equal pieces (about the size a bit larger than a golf ball). Roll out each small ball of pastry into a rectangle. 
  6. Fill one far shorter end of the rectangle with filling (I used fresh cheese) and tuck in the sides so the filling doesn't leak out during baking. 
  7. Make 4-5 cuts in the middle of the dough on the other far end of the rectangle but stop before the edge. 
  8. Warm up the oven to 190C / 374 F. Line the baking dish with baking paper.
  9. Roll the dough from the filled side towards the cut side while tucking the sides in a bit.
  10. Form a roll. Place it on the baking paper lined the baking dish. Brush the pastry rolls with egg yolks and sprinkle with optional topping of your choice, I used linen seeds and salt.
  11. Bake the rolls in the oven for 15-17 minutes or until golden brown.




This is my go-to recipe for homemade bread. My family loves it and asks me to make it often. It is truly dummy proof recipe so if you have never made bread before, you can start with this recipe with no fear of failing.

I got this recipe from Croatian cooking facebook group which I follow, the recipe author's name is Rajka Sunajko and it has become legendary for how easy and simple it is to make, it tastes like old school grandmas bread baked in clay and it stays fresh for a couple of days.

This bread is crispy from outside and soft from inside. The most important parts of the preparation process are:

1. Leave the bread dough to rise for a minimum of 4 hrs, ideally overnight.
2. You should not forget to use the clay or glass casserole dish with a cover and warm the whole empty dish together with the oven before adding risen dough to it.

I hope that you enjoy making and eating this bread as much as I do!


Yield: 6

Grandmas Homemade Bread Baked in Clay.

This bread is crispy from outside and soft from inside. The most important parts of the preparation process are:

1. Leave the bread dough to rise for a minimum of 4 hrs, ideally overnight.
2. You should not forget to use the clay or glass casserole dish with a cover and warm the whole empty dish together with the oven before adding risen dough to it.
prep time: 10 minscook time: 40 minstotal time: 50 mins

 Ingredients

  • 3 cups of flour of your choice
  • 1.5 cups of warm water
  • 1 teaspoon of salt
  • 1 pack of dry yeast (2 and 1/4 teaspoons)

 Instructions

  1. Spoon mix together well all of the ingredients. No need to hand knead the dough. The dough will be liquidy, that is how it should be. 
  2. Cover the bowl with the dough with the nylon wrap and place it in the fridge for a minimum of 4 hours or ideally overnight.
  3. Heat the oven to the maximum heat. For my oven that is 250 C / 482 F along with the empty covered clay dish.
  4. Carefully take out the empty, covered heated clay or casserole dish out of the oven and line it with baking paper.
  5. Spoon out the dough onto a baking paper, cover and place it in the oven, leave it to bake for 30 minutes on maximum heat.
  6. Take off the cover off the dish and reduce heat to 200C / 392 F, leave it in the oven baking on this lower temperature for another 10 minutes.
  7. Take the bread out of the oven and let it cool a bit before serving.



In line with this year's blush pink holiday home decore trend, I got inspired for my post-holiday #ootd with blush pink, gold and a dash of sparkle colors and hues.

One of the most inspiring fashion influencers for me is most definitely Blair behind the well-known blog Atlantic Pacific, I love how Blair styles her looks and how she brilliantly wears bold colors.

In this pregnancy #ootd I am wearing some pieces from her limited edition collection for Nordstrom called Halogen.


A POP OF COLOR & A DASH OF SPARKL.

Although I am not foreign to adding color to my #ootd's I am certainly not very bold when wearing and styling colors which I would like to be and I am trying to change, because colors I am wearing indeed very much affect my mood (just like the weather does).

For this look, I went with three stand out pieces: Halogen double-breasted wool blazer which reminds me of iconic Balmain blazer, my super old gold pleated skirt and sparkly mary jane flats also from Halogen collection.


PLEATED SKIRTS IN PREGNANCY.

Pleated A-line skirts are one of my pregnancy go to pieces because you can easily fit them just above the belly and just tuck the waist in when you can't close the zipper fully anymore due to your belly size. The gold metalic color of this one just ads aditional pop to this festive look.


SILK HAIR SCARF.

I have been wearing head scarves for years now to tame by long and rebelious hair, as God knows I am not very creative with my hair styling, but since past Summer I have been transitioning the seasons with this pink neck scarf from Uterque which I use to add a preppy flair to my every day ponny tails, buns or braids.

I love how Barcelona's Gotico old town quarters where we shot this post give an antique and misterious back drop to this preppy and festive look.


Lastly, a pair of shoes I thought I would not wear often as I would never think of pointy shoes let alone glittery ones to be this comfortable but this pair made me absolutely change my mind and I wore then more than any of my flats so far. Even on my tired and swollen prego feet. 



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