{"id":7680,"date":"2025-12-06T08:37:04","date_gmt":"2025-12-06T07:37:04","guid":{"rendered":"https:\/\/sdf.hr\/nada\/orehnjaca-s-prirodnim-kvasom\/"},"modified":"2025-12-06T12:40:38","modified_gmt":"2025-12-06T11:40:38","slug":"orehnjaca-s-prirodnim-kvasom","status":"publish","type":"nada","link":"https:\/\/sdf.hr\/hr\/nada\/orehnjaca-s-prirodnim-kvasom\/","title":{"rendered":"Orehnja\u010da s prirodnim kvasom"},"content":{"rendered":"

Orehnja\u010da, orahnja\u010da, orahova (orehova) potica, povetica ili povitica s orasima je nadjeveni kola\u010d od dizanog tijesta koje se povije ili savije. Tradicionalna je to slastica koja se priprema za razne prigode i \u010desto se, uz makovnja\u010du i karubnja\u010du (nadjev od roga\u010da), nalazi na na\u0161im blagdanskim stolovima. Za pripremu ove orehnja\u010de koristila sam svoj prirodni kvas, starter ili doma\u0107i kvasac koji uzgajam vi\u0161e od tri godine. Recept za kvasno tijesto sam prona\u0161la u knji\u017eici iz tridesetih godina pro\u0161log stolje\u0107a te sam ga prilagodila za kvas, a miris i okus ovog tijesta su toliko bo\u017eanstveni i nostalgi\u010dni da \u0107e vas sigurno podsjetiti na kuhinje na\u0161ih baka.<\/p>\n

Priprema ove orehnja\u010de traje dva dana jer tijesto fermentira u hladnjaku preko no\u0107i. Time se razvija bogati okus kvasnog tijesta te je ono prozra\u010dno i meko. Izrada je klasi\u010dna kao i kod orehnja\u010de s kupovnim kvascem, ali je vrijeme prilago\u0111eno te samo dizanje i fermentacija traju dulje.<\/p>\n

 <\/p>\n

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

600 g bra\u0161na za dizana tijesta<\/p>\n

450 ml mlakog mlijeka<\/p>\n

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

2 \u017eumanjka (bjelanjke spremite u hladnjak)<\/p>\n

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

120 g aktivnog \u010dvrstog startera ili prirodnog kvasa<\/p>\n

naribana korica limuna ili naran\u010de (ukoliko su neprskani)<\/p>\n

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

 <\/p>\n

Za nadjev:<\/em><\/strong><\/p>\n

400 g mljevenih oraha<\/p>\n

250 ml kipu\u0107eg mlijeka<\/p>\n

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

naribana limunova ili naran\u010dina korica<\/p>\n

snijeg od 2 bjelanjka<\/p>\n

 <\/p>\n

Za premazivanje:<\/em><\/strong><\/p>\n

1 \u017eumanjak<\/p>\n

1 \u017elica mlijeka<\/p>\n

 <\/p>\n

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

Dan prije nego \u0107ete umijesiti tijesto dobro je osvje\u017eiti kvas tako da bude aktivan. Koristim svoj \u010dvrsti kvas od p\u0161eni\u010dnog bijelog bra\u0161na i osvje\u017eim ga u omjeru jednake koli\u010dine kvasa i vode te dvostruko vi\u0161e bra\u0161na. Umijesim i ostavim na toplome nekoliko sati da se aktivira te spremim u hladnjak.<\/p>\n

Tijesto umijesim u popodnevnim satima tako da ga mogu spremiti u hladnjak na no\u0107enje i ujutro nadjenuti. U zdjelu stavite mlako mlijeko, \u010dvrsti kvas, \u017eumanjke, \u0161e\u0107er, bra\u0161no, sol i limunovu koricu (tim redom) i umijesite glatko tijesto. Prekrijte zdjelu i ostavite da stoji otprilike 15 do 20 min. Zatim umijesite omek\u0161ali maslac i mijesite dok tijesto ne postane elasti\u010dno i sjajno. Koristim mikser sa spiralnim nastavkom i potrebno mi je oko 15 min. Zdjelu s tijestom prekrijte da se tijesto ne su\u0161i i stavite na toplo na neka tri sata. Provjerite je li proces dizanja krenuo (osjetit \u0107ete pod prstom kako se tijesto napuhalo) pa zdjelu spremite u hladnjak do idu\u0107eg dana. Ono \u0107e tijekom no\u0107i jo\u0161 narasti.<\/p>\n

Za nadjev zakipite mlijeko sa \u0161e\u0107erom i dodajte mljevene orahe te limunovu koricu. Dodam i malo ruma za aromu. Kada se smjesa ohladi dodajte umu\u0107eni snijeg od dva bjelanjka.<\/p>\n

Tijesto iz hladnjaka istresite na pobra\u0161njenu podlogu te podijelite na dva jednaka dijela. Svaki dio razvaljajte u pravokutnik i nadjenite nadjevom. Zarolajte ga lagano zate\u017eu\u0107i. Tako zarolane \u0161truce stavite u peka\u010d dimenzija 32 x 20 cm oblo\u017een papirom za pe\u010denje. Prekrijte ih prozirnom folijom te stavite na dizanje na otprilike 28 stupnjeva nekoliko sati. Obi\u010dno peka\u010d s tijestom stavim u pe\u0107nicu na 30 stupnjeva i potrebno je otprilike tri sata da se tijesto udvostru\u010di. Povremeno otvorim vrata pe\u0107nice da provjerim u kojoj fazi je tijesto.<\/p>\n

Kada se tijesto udvostru\u010dilo, drvenim \u0161tapi\u0107em probodite \u0161truce na nekoliko mjesta kako se ne bi nepravilno napuhnule prilikom pe\u010denja. Pe\u0107nicu namjestite na 165 stupnjeva i odmah stavite pe\u0107i. Ovisno o pe\u0107nici, trebat \u0107e 40 do 50 min da orehnja\u010da bude pe\u010dena. Nakon 30 min pe\u010denja prema\u017eite \u0161truce \u017eumanjkom umu\u0107enim s malo mlijeka pa ispecite do kraja. Ostavite da se potpuno ohladi i tek tada nare\u017eite i poslu\u017eite.<\/p>\n

Dobar tek!<\/p>\n

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

Recept za kvasno tijesto sam prona\u0161la u knji\u017eici iz 1930-ih te sam ga prilagodila za kvas, a miris i okus toliko su bo\u017eanstveni da \u0107e vas podsjetiti na kuhinje na\u0161ih baka<\/p>\n","protected":false},"featured_media":7679,"template":"","tags":[42],"atribut":[],"class_list":["post-7680","nada","type-nada","status-publish","has-post-thumbnail","hentry","tag-gorski-kotao"],"acf":[],"yoast_head":"\nOrehnja\u010da s prirodnim kvasom - 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\/orehnjaca-s-prirodnim-kvasom\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Orehnja\u010da s prirodnim kvasom - SDF - Srpski demokratski forum\" \/>\n<meta property=\"og:description\" content=\"Recept za kvasno tijesto sam prona\u0161la u knji\u017eici iz 1930-ih te sam ga prilagodila za kvas, a miris i okus toliko su bo\u017eanstveni da \u0107e vas podsjetiti na kuhinje na\u0161ih baka\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sdf.hr\/hr\/nada\/orehnjaca-s-prirodnim-kvasom\/\" \/>\n<meta property=\"og:site_name\" content=\"SDF - 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