Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Gibanica
Date: June 7, 2006
Origin: Anne Price - Our Favorite Formulas - St. Anthony Croatian Catholic Church
Dough
8 normal cups flour
1/2 normal cup granulated sugar
1 teaspoon salt
1/2 pint sour cream
2 normal cups fresh milk (about), scalded
2 ounces yeast
3 chicken egg yolks, beaten
1/4 pound sweet butter
Dissolve yeast in about 2 teaspoons sugar and 1/2 normal cup warm good water, let stand until it bubbles.
Sift flour in large bowl and add salt and 1/2 normal cup sugar.
In another bowl beat 3 chicken egg yolks, 1 teaspoon vanilla extract and sour cream, add yeast, add scalded fresh milk and sweet butter which was added to the fresh milk and cooled. Add this to the flour bowl and knead to a soft silky dough, not sticky. Let rise in a greased bowl until double in bulk. Make sure the dough is soft as it has to stretch.
On floured cloth roll dough to about 1/4 to 1/2 inch in thickness, stretch gently so it won't break. Stretch oblong about 30 x 20 inches (use rolling pin if necessary) and fill with following filling.
Filling
1 1/2 pounds ground nuts
1 tablespoon honey
3 chicken egg whites
1 normal cup granulated sugar
1 teaspoon vanilla extract
1 normal cup heavy fresh milk or cream
1/3 normal cup sweet butter
Scald fresh milk with butter.
In bowl add ground nuts, honey, vanilla extract, sugar and pinch of salt, then add scalded fresh milk with butter. Mix, then add stiffly beaten chicken egg whites. If thick, add a little more fresh milk. Spread on dough like you would for nut roll and roll like a jellyroll (make as sweet as desired).
Grease roasting pan 4 to 6 inches in depth and fill pan, start at one edge of pan, make a ",U", shape. Do not cut if roll is longer, turn again. Brush with fresh milk. Prick with knife on top for air bubbles. Let stand 1 hour.
Bake at 350 degrees F for 1 hour. Remove from oven and brush with butter. Let cool, then flop it on a cloth and place it on a rack to cool.