Sie suchten nach: croissant (Englisch - Slowenisch)

making the croissant dough
priprava testa za rogljičke

filling and shaping into a croissant
nadevanje in oblikovanje rogljiča

a yeast-based croissant dough is used.
izdelan je iz kvašenega testa za rogljičke.

this produces the layering which is characteristic of croissant dough.
tako nastanejo plasti, značilne za testo za rogljičke.

the proposed amendment is dictated by changes in the behaviour of consumers, who for some time have been calling for a croissant that weighs less.
predlagano spremembo narekujejo spremembe v vedenju potrošnikov, ki že nekaj časa izražajo željo po rogljičku manjše teže.

the croissant shape also has traditional roots; its origin is attributed to the time of king jan iii sobieski’s victory over the turks at the gates of vienna.
izhajala naj bi iz časov zmage kralja jana iii. sobieskega nad turki pred vrati dunaja.

this is a yeast dough which, after rising and cooling, is rolled together with margarine to produce a croissant dough which, during baking, acquires a light, characteristically flaky texture.
to kvašeno testo se, potem ko vzhaja in se ohladi, razvalja skupaj z margarino, zaradi česar med peko dobi lahko in značilno kosmičasto strukturo.

the flaky croissant dough, containing the following ingredients: wheat flour, margarine, milk, eggs, sugar, yeast, salt, lemon flavouring.
kosmičastega testa za rogljičke, ki vsebuje naslednje sestavine: pšenično moko, margarino, mleko, jajca, sladkor, kvas, sol, limonino aromo,

according to one of these legends, the first person to bake the ‘rogal świętomarciński’ in poznań was the confectioner józef melzer, who encouraged his employer to bake croissants which were then distributed to the city’s poor.
po eni od teh legend je prvi rogljiček „rogal świętomarciński“ v poznańu spekel slaščičar józef melzer, ki je svojega delodajalca nagovoril k peki rogljičkov, ki so jih nato razdelili mestnim revežem.