Ingredients needed:

·        530 gr of flour

·        1 cube of fresh yeast

·        300 ml of water

·        100 ml of oil

·        ½ teaspoon of sugar

·        2 teaspoons of salt

·        200 gr of ham ( whole piece)

·        200 gr of kackavalj ( cheese)

In warm like water combine sugar and yeast and leave it foam. In a medium size bowl add foamed yeast, oil, salt and knead the dough with flour. Cover for 45 minutes and let it proof. When doubled in size stir and separate in 4 equal parts. Roll each part and spread with ¼ of ham, cover with ¼ of shredded cheese as you see it on photo 1.  Fold the right and left side of the dough like on photo 2 then roll pangrisina (photo 3). Move Pangrisine on baking dish lined with parchment paper (Photo 4), cover and let it proof for 15-20 minutes more. In the meantime preheat the oven on 200 °C. Brush each pangrisina with foil and bake for 18-20 minutes. Enjoy

Ingredients needed:

• 100 gr of bacon
• 1/2 cube of fresh yeast
• 200 ml of milk
• 1/2 teaspoon of salt
• flour
• shallots

Ingredients needed:

• 150 ml of milk
• 150 ml of water
• 100 ml of oil
• 550 gr of flour
• 1/2 cube of fresh yeast (25 gr)
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 7 rings ( slices) of ham
• 7 slices of bacon
• 100 gr kačkavalja ( cheese)
• ketchup
• mayonnaise
• oregano
• 1 egg for glaze

In a small bowl, add warm milk and water, add sugar and crumble yeast into this mixture. Let it sit for few minutes till it foams. In another bowl place oil and salt. Add foamed yeast and knead with flour. Cover for 30-45 minutes to rise. When risen stir, and divide into seven parts. Dough shouldn’t be thicker than 3-4 mm. Spread the middle of each one with tablespoon of mayo and ketchup. On each one mince one slice of ham and one slice of bacon. Grate some cheese and lastly sprinkle with some oregano (see photo 1). Fold in half, and slightly press onto edges to glue (photo2). Fold in half again so you will get ¼ shapes (photo3).  Press edges well to glue so they wouldn’t open during baking. Leave for 20 minutes to rise.

Before baking brush each one with whisked egg (see photo 4), and poke each one once with sharp knife for the air to get out, so they will all bake evenly. Place in preheated oven on 200 °C and bake for 13-14 minutes or depending on your oven. Let them cool a bit before serving because of the hot topping inside.   

For the dough:
500 gr of flour
1 cube of fresh yeast
250 ml of milk
1 teaspoon of sugar
1/2  of salt
2 egg yolks
60 gr of butter

Filling:
250 gr of cheese
100 gr kačkavalj ( cheese kind)
100 ml of sour cream
100 gr ham
1 yolk

For coating and spinkling:
1 egg
sesame seeds
flax seed

In an appropriate bowl combine yeast, milk, sugar, salt and teaspoon of flour, and let it foam. When ready add egg yolk, melted butter, and gradually add flour and mix till you get smooth dough. Set aside in warm place till it proofs.

Stuffing: Grate kačkavalj (cheese) and finally mince ham. In a bowl combine cheese, kačkavalj, cream, ham, yolk and stir all together.

Roll proofed pastry with help of rolling pin into 3-4 mm thickness. Cut into squares (9 x9 dimensions). On each square place one tablespoon of prepared stuffing, coat edges with egg white and glue them onto each other. Coat stuffed pastry with whisked egg, sprinkle with sesame seeds and flax seeds.  Place them onto baking sheet lined with parchment paper and bake on 200 C till golden brown.

    

Ingredients:

• 2 eggs
• 150 ml of oil
• 150 ml of yogurt
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 700 gr of flour
• 1 cube of fresh yeast
• 100 ml of warm water

Also needed:

• Oil for frying
• Apricot marmalade
• Powder sugar

Combine yeast with tablespoon of sugar and flour and place into 100 ml of warm water and let it foam. In a bowl whisk in eggs with salt, add yogurt and oil and stir well till all nicely incorporated. Add foamed yeast to the ingredients, add flour and knead into smooth dough. Set aside and let it rise. When dough has proofed roll it out into 10 cm wide straps or depending how wide you may like them. At the beginning of the strap place 1-2 tablespoons of marmalade (see photos), fold in half and cut the excess off. Make sure that you tightly paste edges so they would not open during frying process. I also folded some diagonally so that I got some triangles as well. Fry them in oil on medium temperature so that they wouldn’t burn on outside and stayed uncooked inside. Fry one side first and when is done turn it over and fry other side as well. Make sure you don’t turn them too many times so that dough will get to greasy. After they are fried place them on a paper towel. When cooled sprinkle them with some powdered sugar and enjoy. You may also use cheese and eggs filling instead of marmalade.

Dough
600 gr  gr of flour
200 ml    milk
100 ml    oil
1    egg
2 teaspoons of salt
1  teaspoon of sugar
1  teaspoon of vinegar
1  cube of fresh yeast
flax seeds
egg white for brushing

Filling
1    egg
little bit of cheese
salt

Add sugar, flour and yeast in little bit of warm milk and let it foam. In a mixing bowl add egg, oil, salt and vinegar. Add foamed yeast and knead dough. Cover with clean cloth and set aside in warm place so it can proof. When doubled in size stir one more time, and tear small balls from the dough and stretch them out with hands. Make sure one side stays thicker and one gets thinner. Roll the dough from thicker end to thinner. Start point and end point tuck under formed dough to form a snail. With finger form a pit in the middle. Brush the finished product with whisked egg white, and sprinkle with flax seeds. With teaspoon place a filling in the centers. Set aside 10 minutes to rest, then place it at 200 °C temperature oven and bake for 15 minutes. Remove from oven, cover with clean kitchen cloth for 5 minutes and then place them on a platter.