Pohorska gibanica(Pohorje Cake)

Kvašeno testo : 2 rumenjaka 300 ml mlačnega mleka 3 žlice sladkorja 20 g svežega kvasa 500 g gladke moke 50 g masla ščep soli 1 vrečka limoninega sladkorja Skutni nadev : 500 g skute 400 g kisle smetane 2 jajce 4 žlice sladkorja 2 vanili sladkorja nastrgano limonino lupinico Preliv : 1 jajce 100 g kisle smetane 50 g jogurta 1 žlica sladkorja Najprej damo kvas, da se aktivira. v kvas damo malo mlačnega mleka, žlico sladkorjai moko premešamo, pokrijemo ter pustimo, da se aktivira. V mešalno posodo vlijemo mleko, dodamo jajce, maslo in vse ostale sestavine za testo. Z mešalnikom gnetemo 5min nato pa še zgnetemo z rokami. Testo damo nazaj v mešalno posodo ga pokrijemo in pustimo, da vzhaja 30 minut. Nato testo razvaljamo, da je malo večje kot pekač. Medtem naredimo nadev iz skute, kisle smetane, sladkor, jajce in vanili sladkor, če slučajno nisem kaj napisala si še poglejte video. Nato še naredimo preliv iz kisle smetane jogurta, jajce in sladkor. Potem pa na razvaljano testo razmažite nadev, zavihajte robove testa in vse skupaj prelijte z prelivom. Gibanico najprej pečete na 180 stopinj 30- 40 min. Nato z folijo prekrijte robove in pecite še na 220 stopinj kakšnih 10 minut, da dobi preliv lepo barvo. Uživajte v tem zelo dobrem receptu. Lep pozdrav pa hvala za vašo podporo. Dough : 2 egg yolks 300 ml of lukewarm milk 3 tablespoons sugar 20 g of fresh yeast 500 g of smooth flour 50 g butter pinch of salt 1 bag of lemon sugar Cottage cheese filling: 500 g of cottage cheese 400 g sour cream 2 eggs 4 tablespoons sugar 2 vanilla sugar grated lemon zest Topping: 1 egg 100 g sour cream 50 g of yogurt 1 tablespoon sugar First we give the yeast to activate. put a little lukewarm milk in the yeast, mix a spoonful of sugar and flour, cover and let it activate. Pour the milk into the mixing bowl, add the egg, butter and all the other ingredients for the dough. Knead with a mixer for 5 minutes and then knead with your hands. Put the dough back in the mixing bowl, cover it and let it rise for 30 minutes. Then roll out the dough to make it a little bigger than a baking sheet. Meanwhile, we make the filling from cottage cheese, sour cream, sugar, egg and vanilla sugar, if by chance I didn't write anything, watch the video. Then we make a topping of sour cream yogurt, egg and sugar. Then spread the filling on the rolled dough, fold the edges of the dough and pour the topping over everything. Bake the gibanica at 180 degrees for 30-40 minutes. Then cover the edges with foil and bake at 220 degrees for about 10 minutes to give the topping a nice color. Enjoy this very good recipe. Greetings, thank you for your support.