Koroman

Ingredients:

• 60 dag of flour
• 3 dcl of warm milk
• 3 tablespoons of oil or a tablespoon of fat
• a teaspoon of sugar and salt
• A packet of yeast

Preparation:

Combine all ingredients and knead a medium hard dough. Separate smaller pieces of dough, then roll them out like a sausage. Fold the dough into a circle about 8 – 10 cm long and place it on a greased baking sheet, leaving a space between the circles. Let the dough rise for about thirty minutes in a warm place, then bake it at 140 degrees for about twenty minutes and for another twenty minutes at 170 degrees. The secret of a good koroman is in baking, so make sure they don’t overcook.

Do not cover the baked goods with a kitchen towel, but leave them to cool and gradually dry. After two to three days, string them on a string and hang them. They can last several months.

Serving:
They are served with soups and stews, cooked dishes, tea, milk and other beverages. Grated is part of the famous Perač cake, and the best breadcrumbs are made from koromano.

Interesting facts about the dish:

Today they brag about beškot, baskot, dvopek, biškot and biškotin, because they have never tried Kotor beškot! Golden-colored, crunchy, fragrant, sweet, light… And koroman?

Even more famous than beškot! Like manina, white, hollow, mole – and it lasts for months! Kotor beškot and cake, in the literature, unfortunately, almost always only double cake, was known during the past centuries and one of the most important export items from Kotor. They were called “sailor’s bread” because it lasted a long time on ships and was a real substitute for fresh bread. In soup, coffee, milk, tea, wine – wherever you dip it, it immediately melts in your mouth. The recipe, they say, arrived from Venice in the 15th century. century. We adapted it, like the others, a little in our own way, and the bakers passed it on to the younger ones, teaching them the craft. See you soon. There is no Kotor beškot anywhere! Not even a coroman! There is no old bakery either. Fortunately, Risan bakers still remember what koroman meant to children at a time when only rye, barley or corn bread was eaten. In the hot varenika, koroman turned into the most beautiful, delicious cake! That’s why he still kneads it today!