{"id":8303,"date":"2026-03-21T08:23:22","date_gmt":"2026-03-21T07:23:22","guid":{"rendered":"https:\/\/sdf.hr\/nada\/sirnica-s-prirodnim-kvasom\/"},"modified":"2026-03-21T08:25:57","modified_gmt":"2026-03-21T07:25:57","slug":"sirnica-s-prirodnim-kvasom","status":"publish","type":"nada","link":"https:\/\/sdf.hr\/hr\/nada\/sirnica-s-prirodnim-kvasom\/","title":{"rendered":"Sirnica s prirodnim kvasom"},"content":{"rendered":"

Sirnica, pinca ili poga\u010da je vrsta slatkog kruha koji se tradicionalno pe\u010de za Uskrs. Ovaj recept je kombinacija recepata mojih prijateljica Suzane Mustapi\u0107<\/strong> i Petre Jeleni\u0107<\/strong> koje su majstorice svog zanata i \u010darobnice s tijestom i kola\u010dima. Sirnica s prirodnim kvasom je ne\u0161to \u0161to morate probati jer joj kvas (starter) daje neponovljivu puno\u0107u okusa i vrijedi ulo\u017eiti trud i vrijeme da ih umijesite na ovakav na\u010din. Za sva svoja tijesta koristim \u010dvrsti kvas ili starter koji sam sama uzgojila, a vjerujem da je sirnica ime dobila ne po siru (kojeg u njoj nema), nego po usirenom, odnosno kiselom tijestu. Oblikovane sirnice stavila sam u papirnate kalupe za panettone gdje su se dizale te sam ih tako i pekla. Jako je prakti\u010dno ako \u0107ete ih poklanjati nekome.<\/p>\n

U ove sirnice sam dodala u\u0161e\u0107erenu naran\u010dinu koricu, suhe u\u0161e\u0107erene brusnice i gro\u017e\u0111ice natopljene u maraschino likeru i pro\u0161eku. Idu\u0107i put \u0107u ih staviti vi\u0161e jer su prekrasno aromatizirale tijesto.<\/p>\n

 <\/p>\n

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

900 g bijelog p\u0161eni\u010dnog bra\u0161na s ve\u0107im udjelom proteina (mo\u017ee za dizana tijesta ili manitoba)<\/p>\n

220 g mlakog mlijeka (po potrebi, dodajte jo\u0161 5 do 10 g, ovisi koliko \u0107e bra\u0161no popiti)<\/p>\n

100 g soka naran\u010de<\/p>\n

6 \u017eumanjaka<\/p>\n

2 cijela jaja<\/p>\n

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

50 g meda<\/p>\n

220 g \u010dvrstog startera (nahranjenog dan prije)<\/p>\n

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

80 g masti<\/p>\n

1 \u017eli\u010dica soli (ravna)<\/p>\n

3 \u017elice ruma<\/p>\n

1 \u017eli\u010dica ru\u017eine vodice<\/p>\n

1 \u017eli\u010dica kru\u0161kovca<\/p>\n

limunova korica<\/p>\n

naran\u010dina korica<\/p>\n

 <\/p>\n

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

zlatne gro\u017e\u0111ice, arancini i suha u\u0161e\u0107erena brusnica natopljene u maraschinu i pro\u0161eku (otprilike 150 g)<\/p>\n

 <\/p>\n

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

Svi sastojci neka budu sobne temperature. U samostoje\u0107i mikser stavite mlako mlijeko, \u017eumanjke, cijela jaja, bra\u0161no, kvas, \u0161e\u0107er, sol, med, likere, naran\u010din sok te limunovu i naran\u010dinu koricu. Mijesite dugo dok tijesto ne postane glatko. Pokrijte i ostavite 20 min. Nakon 20 min ponovo uklju\u010dite mikser i mijesite minutu ili dvije te po\u010dnite postepeno dodavati mast i maslac. Mijesite na sporoj brzini dok ne dobijete posve glatko i svileno tijesto. Trebalo mi je 20 min mije\u0161enja. Pokrijte tijesto da se ne isu\u0161i i ostavite sat vremena na sobnoj temperaturi.<\/p>\n

Navla\u017eite radnu plohu vodom i napravite laminaciju (rastegnite tijesto koliko ide kao kada radite vu\u010deno tijesto za \u0161trudl samo ne posve tanko) te dodajte dobro ocije\u0111eno suho vo\u0107e. Preklopite poput pisma, gornju i donju stranu pa lijevo i desno, jedno preko drugoga. Tako preklopljeno tijesto stavite u posudu pa prekrijte da se ne su\u0161i i ostavite da se di\u017ee na sobnoj temperaturi. U idu\u0107ih sat do dva par puta rastegnite tijesto vla\u017enim rukama tako da ga ne vadite iz zdjele, nego ga s obje ruke odignete od posude i kad se krajevi podmotaju, spustite ga natrag.<\/p>\n

Moje tijesto se dizalo osam sati u kuhinji i nakon toga sam ga podijelila na \u010detiri dijela i oblikovala \u010detiri poga\u010de te ih stavila u papirnate kalupe za panettone. Pokrila sam ih prozirnom folijom i ostavila preko no\u0107i u smo\u010dnici da fermentiraju. Idu\u0107eg jutra sam ih stavila u toplu pe\u0107nicu (na 30 stupnjeva) i dizale su se jo\u0161 tri sata i tada su se udvostru\u010dile. Vidjet \u0107ete kako tijesto ima kupolu, na dodir je \u0161uplje i puno zraka te nije ljepljivo.<\/p>\n

Poga\u010de sam premazala umu\u0107enim \u017eumanjkom, posula tu\u010denim \u0161e\u0107erom u kocki, zarezala i pekla na 170 stupnjeva oko 45 min. Kada su se potpuno ohladile, svaku sam zamotala u celofan. Jednu smo na\u010deli nakon nekoliko dana i bila je savr\u0161eno meka i ukusna.<\/p>\n

Dobar tek!<\/p>\n

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

Oblikovane sirnice stavila sam u papirnate kalupe za panettone i dodala im u\u0161e\u0107erenu naran\u010dinu koricu, suhe u\u0161e\u0107erene brusnice i gro\u017e\u0111ice natopljene u maraschino likeru i pro\u0161eku<\/p>\n","protected":false},"featured_media":8302,"template":"","tags":[42],"atribut":[],"class_list":["post-8303","nada","type-nada","status-publish","has-post-thumbnail","hentry","tag-gorski-kotao"],"acf":[],"yoast_head":"\nSirnica 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\/sirnica-s-prirodnim-kvasom\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sirnica s prirodnim kvasom - SDF - Srpski demokratski forum\" \/>\n<meta property=\"og:description\" content=\"Oblikovane sirnice stavila sam u papirnate kalupe za panettone i dodala im u\u0161e\u0107erenu naran\u010dinu koricu, suhe u\u0161e\u0107erene brusnice i gro\u017e\u0111ice natopljene u maraschino likeru i pro\u0161eku\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sdf.hr\/hr\/nada\/sirnica-s-prirodnim-kvasom\/\" \/>\n<meta property=\"og:site_name\" content=\"SDF - 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