Submitted by enr on 16 Feb 2011
# For the dough:
350 ml milk
3 tbsp sunflower oil
4 eggs
3 tbsp caster sugar
1 tsp salt
1 kg of flour
# For Mayan mixture:
1 cup warm water (about 40 C)
20 g fresh yeast
1 tbsp sugar
pinch of salt
3/4 cup flour
# For the filling:
2 cup cut or in large pieces ground walnuts
125 g butter (it is taken pan tray)
2 tsp cinnamon
# For the syrup:
1 liter of water
1 kg of sugar
1 capsule vanilla
# spreads:
1 yolk +1 -2 tbsp milk
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Warm water and it blurs the live yeast. Add 1 tbsp of sugar and a pinch of salt. Pour provided for Mayan flour mixture. You should get a thick porridge. Leave to rise. Milk (warm, about 40 C) is mixed with the eggs and the oil. Mix well. Was then added to the dose sifted flour and salt with powdered sugar. During the middle pour Mayan mixture. Doomesva with flour to yield a medium hard dough. Rise for about 1 hour (depending on the room temperature). The risen dough is divided into 2 balls. Take a ball sharpening on crust thickness of about 0.5 cm., Dab with butter, sprinkle with cinnamon and chopped walnuts. Wound on a roll. Roll is cut into thick slices about 2 cm. The resulting pieces are placed on a greased tray with butter, cover with 1 yolk away with 2 tbsp milk. While brushed lightly pressed. Bake pinking. I roast them at 200 C without a fan for about 15 minutes. The syrup is prepared by mixing 1 liter of water 1 kg of sugar. This mixture is placed on the stove until it boils. Then retired from the fire. Allow to cool slightly and added her first capsule vanilla. Melchetata must be completely cool. The syrup must be completely cooled before you pour on them. * It is the amount of flour to be absorbed more or less than that. The leading indicator is the texture and firmness of the dough. Should be medium hard.
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16 Feb 2011


These melcheta a reading should be very tasty. My aunt does something similar, only that without stuffing - away from the dough, makes a small bathroom, and fired them again so syrupy. It even keeps them dry for some time. I have only one question - sheet, which is how much sharpening should be thin as pie or thicker? Put them to favorites and soon will try. Congratulations!

Vile11, thanks for the question. Great pass by my side. The crust is thick about 0. 5 cm. will adjust the recipe. :)

emi03 with this recipe I have only memories that my aunt finally added the vanilla instead Schweppes. again show something unique in taste and quality. I have already recognized as the best

sounds very tasty these melcheta :)

Many years ago sold in slagkarnitsite, very delicious. Bravo for the recipe, go to Favorites and soon will try.

And I really like the recipe. I want to ask after syrupy syrupy pastry as you are or dry?

Girls, I'm glad you like the recipe! As to how much syrup stand - but that quantity of syrup is sufficient to watered, but do not swim. In a nutshell - are juicy but not too apart from irrigation.