If you come to Varaždin you must taste the klipiči (Pastry Rolls). Although the recipe is no secret this authentic dish of northern Croatia represent a protected intellectual property since 2005.
500 g (17.6 oz) hard wheat flour
500 g (17.6 oz) soft flour
20 g (1.5 tablespoons) salt
250 ml (8.5 fl oz) oil
300 ml (10.2 fl oz) milk
80 g (2.8 oz) fresh yeast
1 tablespoon sugar
100 ml (3.4 fl oz) milk
Dissolve the yeast and sugar in milk and put it in a warm place to activate. Mix the two types of flour and sieve, add salt, oil and dissolved yeast, and by adding gradually milk knead to a soft dough. The dough has to be worked long and thoroughly (about 20 minutes) to become smooth and soft, then allow it to rise.
Once it has risen enough divide it into 27 buns (each 60 g/2.1 oz) and let them rise again for 30 minutes.
Take each bun and roll into a triangle 20 cm/7 in long and 10 cm/3 in wide. Start rolling the triangle from the wider part simultaneously stretching it to a length of 25 cm/9 in. Place them on a baking tray and allow to rise again for 15 minutes.
Brush tops with beaten egg and optionally, sprinkle with caraway. Bake at 200°C (390°F) for 12-15 minutes.