Zdravo!
Today on Violet’s Kitchen we are making Maznik, Macedonian Style. We will be filling the Maznik with a mix of seasoned ground beef and ground pork.
Maznik’s coiled shape, consists of a pastry dough that is stretched and pulled into paper-thin sheets. Each sheet is then sprinkled with oil and topped with a filling of choice before being rolled into a long and coiled sausage-like roll.
The pastry’s top is typically brushed with oil and sprinkled with water before baking, while once it is done, it is sprinkled with water and covered with a towel to remain soft.
Although maznik is similar to burek, it is much lighter, flakier, and softer than burek is, and it also doesn’t have the crustiness typical of burek’s top and bottom layers. Maznik’s unique texture is believed to result from the method of pulling the dough into extremely thin sheets, and from not rolling the sheets too tightly around the filling, thus allowing air to remain inside the layers. (Source: TasteAtlas)
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Chapters:
00:00 - Intro
00:10 - Ingredients
00:30 - Make The Dough
01:18 - Knead The Dough
01:31 - Divide The Dough
01:45 - Flatten The Dough
02:28 - Let It Rise
02:40 - Stretch It
04:00 - Fill The Dough
04:49 - Form A Coil
05:36 - Make A Second Coil
07:42 - Bake
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Ingredients:
- Ground Beef
- Ground Pork
- Diced Onion
- Spices
- Bread Flour
- Sunflower Oil
- Salt
- Water
- Active Dry Yeast
- Sugar
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#Zelnik #Burek #Maznik #Kifli #Balkan #Macedonia #Macedonian
15 июл 2024
