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Pizzarai or pitarai or fasting coil

Pizzarai or pitarai or fasting coil

In a bowl put about 500 g of flour, make a hole and put here the yeast mixed with warm water and sugar. Leave to rise in a warm place until it bubbles on top (15-20 min). After it has risen, add all the flour and the rest of the ingredients. Knead until it no longer sticks to your hands. At the end, sprinkle a little more flour to clean the bowl, then gather the dough in the form of a ball and leave it in the bowl to rise, in a warm place, for 1 hour, covered with a towel.

After an hour we start to work the dough, on the worktop, sprinkled with flour.

My grandmother says that if you work the dough on flour, after baking it looks like bread, if you work it on oil, it is more shiny.

I preferred to work on flour. I divided the dough into 12 balls. From each ball I made 8 sticks, then I shaped them from the picture (inspiration from Pinterest) and left them to rise again, on the baking tray, covered with a towel, for 15-20 minutes.

Bake at 170 degrees, on baking paper, for 20-25 minutes, until golden brown on top. I baked them in an electric oven, without ventilation.

I left them like this, but they can be greased immediately after they are taken out of the oven, with a sugar syrup, or with a little oil, to make them more shiny.

They came out very good, being fluffy the next day.



Video: Sârba ca la Vâlcele - Tismana (December 2021).