Lard Croissants / Salenjaci
When it comes to pastries that evoke rich traditions and mouth-watering flavours, these lard croissants, also known as salenjaci, are a hidden gem waiting to be discovered. Originating from Central and Eastern Europe, these pastries are a nod to a time when lard was a treasured ingredient in the kitchen. Unlike their more famous French cousins, lard croissants boast a unique depth of flavour, thanks to the lard that gives them a tender, flaky texture that is simply irresistible.
The magic of salenjaci lies in their preparation. The dough is meticulously rolled and folded multiple times, creating delicate layers that puff up beautifully in the oven. Each bite of a lard croissant is a journey through buttery, savory goodness, with a hint of rustic charm that sets them apart from regular croissants. The lard not only imparts a richer taste but also ensures that the pastry remains moist and delectable for days. It’s this combination of traditional techniques and robust ingredients that makes Salenjaci a beloved treat across generations.
These croissants are incredibly versatile, too. They can be enjoyed plain, with a light dusting of powdered sugar, or filled with sweet or savory fillings. Popular fillings include plum jam, walnut paste or even cheese, offering a delightful contrast to the rich pastry.
These can be easily served at a festive gathering, as a special breakfast or simply as an afternoon snack, as they bring a touch of heritage and indulgence to the table.
In today’s culinary world, where butter often reigns supreme, they are a delightful reminder of the diverse ingredients and techniques that enrich our food culture. They celebrate the art of baking with lard, an ingredient that has fallen out of favour yet holds a nostalgic and irreplaceable place in many traditional kitchens. For those who appreciate the nuanced flavours and textures of classic pastries, salenjaci are a must-try, offering a taste of history and a slice of comforting, old-world charm.
Heat up the milk, take out 3-4 tablespoons and combine with dry yeast, then leave for 10 minutes to rise.
Separate the egg whites from the yolks and beat the whites until stiff peaks.
To the rest of the milk add sparkling water, sugar, a teaspoon of salt, egg yolks and beaten egg whites, then combine. Add in the yeast and gradually add the flour, while kneading into a soft dough. Cover the bowl with a kitchen towel and leave for 30 minutes to rise in a warm place.
Once doubled in size, roll it out on a floured surface into a square shape and spread half of the ground lard, then laminate the dough by folding two thirds towards the opposite sides, first left and right, then top and bottom. Cover with a kitchen towel and let it rest for 30 minutes.
Flour the surface again, then roll out the dough into a square. Coat the dough with the rest of the lard, then laminate the dough again towards the opposite sides.
Roll out the dough one last time to 5 mm thickness, cut into long triangles, place a teaspoon of jam on each triangle, roll into croissants, place on a lined baking sheet and leave them to rise.
Once risen, bake in a preheated oven at 200°C/392°F for 18-20 minutes.
Lard Croissants / Salenjaci
Ingredients
Instructions
- Heat up the milk, take out 3-4 tablespoons and combine with dry yeast, then leave for 10 minutes to rise.
- Separate the egg whites from the yolks and beat the whites until stiff peaks.
- To the rest of the milk add sparkling water, sugar, a teaspoon of salt, egg yolks and beaten egg whites, then combine.
- Add in the yeast and gradually add the flour, while kneading into a soft dough. Cover the bowl with a kitchen towel and leave for 30 minutes to rise in a warm place.
- Once doubled in size, roll it out on a floured surface into a square shape and spread half of the ground lard, then laminate the dough by folding two thirds towards the opposite sides, first left and right, then top and bottom. Cover with a kitchen towel and let it rest for 30 minutes.
- Flour the surface again, then roll out the dough into a square. Coat the dough with the rest of the lard, then laminate the dough again towards the opposite sides.
- Roll out the dough one last time to 5 mm thickness, cut into long triangles, place a teaspoon of jam on each triangle, roll into croissants, place on a lined baking sheet and leave them to rise.
- Once risen, bake in a preheated oven at 200°C for 18-20 minutes.
