{"id":6168,"date":"2025-04-19T07:27:47","date_gmt":"2025-04-19T05:27:47","guid":{"rendered":"https:\/\/sdf.hr\/nada\/slatki-kruh\/"},"modified":"2025-04-19T07:28:39","modified_gmt":"2025-04-19T05:28:39","slug":"slatki-kruh","status":"publish","type":"nada","link":"https:\/\/sdf.hr\/hr\/nada\/slatki-kruh\/","title":{"rendered":"Slatki kruh"},"content":{"rendered":"

Miliprot, milibrot ili slatki kruh (naziv potje\u010de iz njema\u010dkog jezika za milchbrot<\/em>, odnosno mlije\u010dni slatki kruh) jedna je od varijacija uskrsnih poga\u010da ili sirnica. Takva slatka tijesta tradicionalno se pripremaju u vrijeme Uskrsa u mnogim zemljama, a miris, prekrasna \u017euta boja i aromati\u010dan okus jednostavno mame da ih se proba.<\/p>\n

Radi se o brio\u0161 vrsti tijesta oboga\u0107enog jajima, \u0161e\u0107erom, maslacem i mlijekom. Od aroma se dodaju korice naran\u010de ili limuna, rum, kru\u0161kovac, ru\u017eina vodica ili maraskino liker pa za vrijeme pripreme ovog tijesta ku\u0107a miri\u0161i \u010darobno i neodoljivo. Mo\u017eete dodati i gro\u017e\u0111ice namo\u010dene u rum ili naran\u010din sok. Miliprot mo\u017eete oblikovati kao poga\u010du ili kao pletenicu, a mo\u017eete napraviti i nekoliko manjih u koje \u0107ete nakon pe\u010denja dodati pisanicu i pokloniti dragim ljudima. U receptu su sastojci za jednu srednju pletenicu pa koli\u010dine prilagodite svojim potrebama.<\/p>\n

 <\/p>\n

Sastojci:<\/em><\/strong><\/p>\n

400 g glatkog p\u0161eni\u010dnog bra\u0161na<\/p>\n

2,5 dl mlakog mlijeka<\/p>\n

100 g \u0161e\u0107era<\/p>\n

pola \u017eli\u010dice soli<\/p>\n

3 \u017eumanjka<\/p>\n

120 g \u010dvrstog doma\u0107eg kvasa (ili 20 g svje\u017eeg kvasca)<\/p>\n

80 g omek\u0161alog maslaca<\/p>\n

ribana korica limuna ili naran\u010de<\/p>\n

\u017elica do dvije ruma<\/p>\n

 <\/p>\n

Opcionalno:<\/em><\/strong><\/p>\n

sok naran\u010de<\/p>\n

gro\u017e\u0111ice<\/p>\n

 <\/p>\n

Priprema:<\/strong><\/em><\/p>\n

U posudu za miksanje prosijte bra\u0161no. Dodajte mu mlako mlijeko, \u017eumanjke, \u010dvrsti kvas (ako koristite svje\u017ei kupovni kvasac, aktivirajte ga u malo mlakog mlijeka, bra\u0161na i \u0161e\u0107era te kada se zapjeni, dodajte u bra\u0161no). Dodajte \u0161e\u0107er, sol, ribanu koricu i malo ruma. Umijesite glatko tijesto. Za ovo tijesto koristim mikser i spiralni nastavak za miksanje jer \u0161to se dulje mijesi, tijesto \u0107e biti bolje. Nakon osam do deset minuta miksanja, ostavite pokriveno da se tijesto malo odmori.<\/p>\n

Nakon desetak minuta ponovno miksajte tijesto, a maslac dodajte malo po malo dok se potpuno ne umijesi. Kada se tijesto odvaja od stijenki posude i postane elasti\u010dno i sjajno, dovoljno je izra\u0111eno. Pokrijte posudu i ostavite da stoji otprilike sat vremena.<\/p>\n

Navla\u017eite radnu plohu vodom i istresite tijesto iz zdjele te ga rukama rastegnite koliko ide, paze\u0107i da ne pukne. Ukoliko \u017eelite, sada mo\u017eete rasporediti namo\u010dene i ocije\u0111ene gro\u017e\u0111ice. Preklopite tijesto poput pisma, lijevu i desnu stranu te opet donju preko gornje pa stavite u malo nama\u0161\u0107enu posudu u kojoj \u0107e se dizati. Ostavite pokriveno da se di\u017ee. Ako radite s kupovnim kvascem, bit \u0107e spremno za par sati i mo\u017eete oblikovati pletenicu te ostaviti da se jo\u0161 jednom digne. Mo\u017ee se pe\u0107i istog dana.<\/p>\n

Ukoliko koristite doma\u0107i kvas, nakon par sati tijesto stavite u hladnjak na hladnu fermentaciju na nekoliko sati ili najbolje preko no\u0107i. Idu\u0107eg jutra tijesto podijelite na tri dijela koja oblikujte u duga\u010dke “zmije” te ispletite pletenicu. Pokrijte da se ne su\u0161i i ostavite da se udvostru\u010di (okvirno je \u010detiri do pet sati na temperaturi od oko 23 stupnja). Prije pe\u010denja pletenicu mo\u017eete premazati umu\u0107enim jajetom ili jogurtom. Miliprot se pe\u010de na 165 stupnjeva oko 45 do 50 minuta, a stavlja se u hladnu pe\u0107nicu koju upalite kada stavite tijesto. Poku\u0161ajte do\u010dekati da se ohladi, a najbolje je poslu\u017eiti idu\u0107eg dana.<\/p>\n

Dobar tek!<\/p>\n

pi\u0161e Valentina Vukadinovi\u0107<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Ovakva slatka tijesta tradicionalno se pripremaju u vrijeme Uskrsa, a miris, prekrasna \u017euta boja i aromati\u010dan okus jednostavno mame da ih se proba<\/p>\n","protected":false},"featured_media":6167,"template":"","tags":[42],"atribut":[],"class_list":["post-6168","nada","type-nada","status-publish","has-post-thumbnail","hentry","tag-gorski-kotao"],"acf":[],"yoast_head":"\nSlatki kruh - SDF - Srpski demokratski forum<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sdf.hr\/hr\/nada\/slatki-kruh\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Slatki kruh - SDF - Srpski demokratski forum\" \/>\n<meta property=\"og:description\" content=\"Ovakva slatka tijesta tradicionalno se pripremaju u vrijeme Uskrsa, a miris, prekrasna \u017euta boja i aromati\u010dan okus jednostavno mame da ih se proba\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sdf.hr\/hr\/nada\/slatki-kruh\/\" \/>\n<meta property=\"og:site_name\" content=\"SDF - 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