Beleše

INSTRUCTIONS

• 1
  Warm the milk slightly to make it lukewarm. Crumble the yeast into half of the milk, add sugar, a tablespoon of flour, stir, and let it foam for 5-10 minutes to create a starter. If you don't see any activity after 15 minutes, start again with new yeast.
• 2
  Measure the flour into a bowl, add the egg yolks and salt. Pour in the starter, mix, and gradually add the rest of the lukewarm milk to work the dough with a wooden spoon until it is smooth, soft, and almost non-sticky. Don't be afraid to work hard on the dough; the more, the better. Alternatively, entrust everything to a kitchen robot, which will work the smooth dough in 5 minutes.
• 3
  Dust the work surface thoroughly with flour. Use a spoon to cut out pieces of the unrisen dough and place these buns on the prepared surface. Let them rise for 20-30 minutes until the pieces double in size.
• 4
  Heat a griddle, stone slab, or dry cast iron pan. Shape the risen pieces of dough with your fingertips by pressing the dough from the center towards the edges to create a bun with a hollow in the middle and thicker edges. It should be roughly palm-sized. Place in a dry pan or on the griddle and bake dry for about 3 minutes on each side until the surface is distinctly golden.
• 5
  Brush the still warm beleše with melted lard or butter and keep warm. Then serve with jam, curd cheese, sour cream, stewed cabbage, or with soup, as you like.