To prepare the delicious hajosele, it is essential to focus on each step of the recipe, so that we achieve a perfect dough and a filling that delights our senses. We start by preparing the lard with which we will grease the dough. We need 240 grams of flour and 600 grams of ground haj, which we will carefully mix in a large bowl. This mixture will become the base for greasing our dough, providing it with a fine texture and exceptional taste. Once the ingredients are well combined, we divide them into four equal piles, each playing an important role in the greasing process.
The dough will require attention and patience. Every half hour, we will grease the dough with one of the piles of lard, ensuring that we spread it evenly. After each greasing, it is important to let the dough rest in the cold, so it has time to relax and become elastic. Additionally, we will take care to fold the dough in the same direction, to maintain its structure. At the final rolling, we ensure that the dough is the thickness of a pinky finger; if it is thinner, the hajosele will not open properly during baking.
Another essential trick is to let the hajosele rest and bake the next day. This will help develop the flavors and achieve an ideal texture. When we are ready to cut them, we use a well-heated knife to obtain clean and precise edges. These edges are important as they help us have a pleasing aesthetic presentation. Then, we turn our attention to the filling. We use plum jam, which will be carefully placed in the squares of dough, folded without pressing too hard, to allow air to circulate.
After placing the hajosele in the tray, we ensure that the openings are facing the inside of the oven. Baking will start at high temperature for the first 10 minutes, to encourage the dough to rise and open beautifully. The remaining cut dough will be kept in the cold until it is placed in the oven, thus ensuring that each portion is fresh. Finally, we sprinkle the hajosele with powdered sugar mixed with vanilla sugar, adding a sweet and aromatic touch. Enjoying these delights will turn any meal into a special moment, full of flavor and tradition.
The dough will require attention and patience. Every half hour, we will grease the dough with one of the piles of lard, ensuring that we spread it evenly. After each greasing, it is important to let the dough rest in the cold, so it has time to relax and become elastic. Additionally, we will take care to fold the dough in the same direction, to maintain its structure. At the final rolling, we ensure that the dough is the thickness of a pinky finger; if it is thinner, the hajosele will not open properly during baking.
Another essential trick is to let the hajosele rest and bake the next day. This will help develop the flavors and achieve an ideal texture. When we are ready to cut them, we use a well-heated knife to obtain clean and precise edges. These edges are important as they help us have a pleasing aesthetic presentation. Then, we turn our attention to the filling. We use plum jam, which will be carefully placed in the squares of dough, folded without pressing too hard, to allow air to circulate.
After placing the hajosele in the tray, we ensure that the openings are facing the inside of the oven. Baking will start at high temperature for the first 10 minutes, to encourage the dough to rise and open beautifully. The remaining cut dough will be kept in the cold until it is placed in the oven, thus ensuring that each portion is fresh. Finally, we sprinkle the hajosele with powdered sugar mixed with vanilla sugar, adding a sweet and aromatic touch. Enjoying these delights will turn any meal into a special moment, full of flavor and tradition.
Ingredients
For the Dough: 640 g flour, 3 tablespoons sour cream, 3 egg yolks, 1 teaspoon sugar, 1 teaspoon salt, 2 tablespoons vinegar, mineral water or soda as needed. All are mixed well together until the dough is homogeneous and left to cool for 30 minutes. The lard used to grease the dough: 240 g flour, 600 g ground lard.