Lots of fresh cream in a scone that is very easy to make, you don't need to be skilled with dough to make it great! I learned it from my aunt Boba, who was from Bosnia and Herzegovina, I remember that she always made 2 casseroles because she would eat them while they were still hot. The amount of flour may vary, so feel free to add or subtract as needed. And send your wishes, write how you make it and click subscribe if you like the channel @balkanwoman :)
Recipe
CAKE CREAM
-700g +50g flour
-a bag of dry yeast (10g)
-150 ml of milk
-150ml of water
2-3 teaspoons of salt
a spoonful of honey
2 eggs
-50ml of oil
250g of cream
-1 egg yolk + spoon of oil for coating
Put yeast and honey in warm milk and let it activate for 5-10 minutes.
In another bowl, mix 700g of flour, salt, water, eggs and oil, then add the added yeast and knead the dough. Cover and leave in a warm place to rise (half an hour minimum). Then take it out of the bowl, knead it on a floured surface, thin it out with a rolling pin and coat it all over with cream. Fold from two sides and spread each side, fold the ends, which we also coat with cream. Place such dough in a greased baking tray, cover it and leave it to rise again until it rises enough to fill the entire baking tray (half an hour to an hour). Coat it with egg yolk and oil and put it in a heated oven to bake at 180' until it is golden, about 35 minutes. About halfway through baking, cover the baking paper with paper so that it doesn't burn on top, then remove the paper 5 minutes before the end to catch a crispy golden crust.
Mmmm BREAK!