{"id":477391,"date":"2023-12-19T13:33:58","date_gmt":"2023-12-19T12:33:58","guid":{"rendered":"https:\/\/funzine.hu\/?p=477391"},"modified":"2023-12-19T13:33:58","modified_gmt":"2023-12-19T12:33:58","slug":"brios-z-makom-in-slivami-vecna-klasika-v-novi-preobleki-recept","status":"publish","type":"post","link":"https:\/\/funzine.hu\/sl\/2023\/12\/19\/gastronomija\/brios-z-makom-in-slivami-vecna-klasika-v-novi-preobleki-recept\/","title":{"rendered":"Brio\u0161 z makom in slivami, ve\u010dna klasika v novi preobleki (recept)"},"content":{"rendered":"

Bo\u017ei\u010d je \u010das, ko je prazni\u010dna miza oblo\u017eena s slastnim pecivom, mi pa smo pripravili enega na\u0161ih najbolj priljubljenih, brio\u0161, v katerem smo orehe zamenjali z makom, breskve pa s slivovo marmelado. Poskusite!<\/p>\n

\"\"
ilustracija – pixabay.com<\/figcaption><\/figure>\n

Sestavine (za pribli\u017eno 20 rezin)<\/p>\n

Za testo
\n300 g moke
\n125 g masla\/margarina (mehkega)
\n40 g sladkorja v prahu
\n\u00bd \u017eli\u010dke sode bikarbone
\n1 jaj\u010dni rumenjak
\n1,5 \u017elice kisle smetane
\n15 g kvasa + 1 \u017eli\u010dka sladkorja
\n100 ml mleka
\n\u0161\u010depec soli<\/p>\n

Za nadev
\n200 g mletega maka
\n130 g sladkorja
\n\u00bd mk. mletega cimeta
\n1 vre\u010dka vanilijevega sladkorja
\n350 g slivove marmelade (za mazanje)<\/p>\n

Priprava:
\nNajprej pripravite testo. Najprej pripravimo testo: Mleko segrejemo, dodamo \u017eli\u010dko sladkorja in vme\u0161amo kvas.
\nV veliko skledo damo moko in vse druge sestavine, dodamo kvas, zgnetemo homogeno testo, ki ga pokrijemo s pokrovom in pustimo po\u010divati na toplem mestu pribli\u017eno 30-40 minut.
\nZa nadev mak zme\u0161amo s sladkorjem in cimetom ter ga razdelimo na 3 enake dele.
\nPe\u010dico segrejte na 170 \u00b0C in peka\u010d velikosti 20 \u00d7 30 cm oblo\u017eite s peka\u010dem. Ko testo dovolj dolgo po\u010diva, ga razdelite na 4 dele in za\u010dnite sestavljati brio\u0161e.
\nPrvo kepo testa raztegnite na velikost peka\u010da, jo potisnite v oblo\u017een peka\u010d, nanjo nama\u017eite pribli\u017eno 4 \u017elice marmelade, na vrh dajte tretjino nadeva, sledi druga plast testa, nato marmelada in jetrni nadev. Tako nadaljujemo do zadnje kroglice testa, ki jo prav tako razvaljamo in z njo prekrijemo plasti.
\nPred peko \u017eemljice temeljito prebodite z vilicami in jih pribli\u017eno 40 minut pecite v ogreti pe\u010dici.
\nKola\u010d \u0161e topel obrnite iz peka\u010da, da bo vrh lepo gladek. Ko se popolnoma ohladi, ga obrnemo, prelijemo s stopljeno \u010dokolado in postavimo na stran, da se ohladi. \u010ce \u017eelite, da je \u010dokolada nekoliko bolj ekstravagantna, z zobato metlico ali vilicami naredite vzorec, preden se \u010dokolada strdi.
\nPripravljen brio\u0161 nare\u017eite na poljubne rezine in ga postrezite.<\/p>\n

 <\/p>\n

Za recept se zahvaljujemo Melanii G\u00e1l.<\/p>\n","protected":false},"excerpt":{"rendered":"

Bo\u017ei\u010d je \u010das, ko je prazni\u010dna miza oblo\u017eena s slastnim pecivom, mi pa smo pripravili enega na\u0161ih<\/p>\n","protected":false},"author":391,"featured_media":477392,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[14344],"tags":[],"post_places":[],"class_list":["post-477391","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomija"],"acf":{"connected_places":null,"del_image":""},"yoast_head":"\nBrio\u0161 z makom in slivami, ve\u010dna klasika v novi preobleki (recept)<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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