Mlinci

Sastojci

• Kupovni mlinci
• 1 paket mlinaca
• Voda (najveća rajngla do pola)
• Sol
• Masnoća od pečenja
• Domaći mlinci
• 2 jaja
• 500 g brašna
• Prstohvat soli
• 1–2 žlice vode

• Store-bought mlinci
• 1 packet mlinci
• Water (fill your largest pot halfway)
• Salt
• Roasting drippings
• Homemade mlinci
• 2 eggs
• 500 g flour
• A pinch of salt
• 1–2 tablespoons water

Priprema

1. Kupovni mlinci
2. U najveću rajnglu koju imaš nalij vode do polovice, posoli je i pusti da zakipi. Kad voda zakipi, strgaj mlince rukama i ubaci ih u kipuću vodu. Odmah isključi vatru i makni rajnglu sa štednjaka.
3. Mlinci se trebaju namočiti u toj vrućoj vodi — tu i tamo ih lagano promiješaj da svi jednako omekšaju. Trebaju biti mekani, ali ne smiju se raspadati. Ako su premekani i počnu se raspadati, predugo su stajali u vodi.
4. Kada su dovoljno mekani, dobro ih procijedi preko sita.
5. Ocijeđene mlince prebaci na masnoću od pečenja. Pažljivo ih promiješaj da svaki dio upije masnoću, ali tako da ih ne potrgaš. Ako nema dovoljno masnoće, slobodno dodaj još malo — mlinci ne smiju biti ljepljivi ni gnjecavi, nego lagano masni i rahli.
6. Kad su dobro promiješani, prebaci ih u lim i peci 10–15 minuta na 200 °C, samo da se lagano zapeku i povežu s masnoćom.
7. Domaći mlinci
8. Na radnoj površini napravi hrpicu od 500 g brašna i u sredini udubinu. U udubinu ulij 2 jaja. Vilicom lagano miješaj jaja s brašnom, malo po malo, kao kad se radi tjestenina. Dodaj prstohvat soli i 1–2 žlice vode po potrebi, da se tijesto spoji.
9. Umijesi glatko, čvrsto tijesto i podijeli ga na kugle veličine 5 cm.
10. Lagano pobrašni radnu površinu i razvaljaj svaku kuglu na debljinu debljeg papira (2–3 mm). Ne mora biti savršeno okruglo — važnije je da je jednake debljine posvuda.
11. Okreni lim za pečenje naopako (bez rubova) ili uzmi plitki protvan. Stavi papir za pečenje.
12. Peci na 220 °C oko 6–10 minuta svaku stranu, okrećući na pola. Mlinci trebaju biti tamno zlatni, ali ne smiju pocrniti.
13. Mlinci se kod nas uvijek jedu uz puricu ili piletinu iz pećnice — obavezno s masnoćom od pečenja.

1. Store-bought mlinci
2. Fill your largest pot halfway with water, salt it, and bring to a boil. Break the mlinci into pieces and place them into the boiling water. Turn the heat off immediately and remove the pot from the stove.
3. Let the mlinci soak in the hot water, gently stirring now and then so they soften evenly. They should become soft but not fall apart. If they are too soft and start to break up, they stayed in the water too long.
4. When they are soft enough, drain them well in a colander.
5. Transfer the drained mlinci to the roasting pan drippings. Gently mix so they absorb the fat without tearing. If there is not enough fat, add a little extra — they should be lightly coated, not sticky or mushy.
6. Once well mixed, transfer them to a tray and bake for 10–15 minutes at 200 °C, just to finish them and bind them with the fat.
7. Homemade mlinci
8. Make a mound from 500 g flour, create a well, and add 2 eggs. Slowly mix the eggs with the flour, little by little, as you would for pasta. Add a pinch of salt and 1–2 tablespoons water as needed to bring the dough together.
9. Knead into a smooth, firm dough and divide it into 5 cm balls.
10. Lightly flour the counter and roll each ball out to the thickness of thick paper (2–3 mm). It does not have to be perfectly round — even thickness matters more.
11. Turn a baking sheet upside down (without rims) or use a shallow tray, and line it with parchment.
12. Bake at 220 °C for about 6–10 minutes per side, flipping halfway. They should be deep golden, not burnt.
13. In our family, mlinci are always served with roast turkey or roast chicken — always with the pan drippings.