22 March 2014

CUCUMBER BUNS

Ingredients:
500 grams all purpose flour
400 ml warm water
100 grams grated cucumber
3 teaspoons instant dried yeast
1 tablespoon mustard
1 teaspoon dried dill
1 teaspoon salt
1 egg yolk (for glazing)


First roughly grate the cucumber and dry it really well, first squeezing out the liquid with your hands, then using a paper towel, until the cucumber is as dry as possible. To the dried cucumber, add the mustard and dill; mix well and set aside. Sift the flour, add the yeast and salt, along with half of the water, and mix with a wooden spoon until you get a really sticky dough. Add the cucumber and the rest of the water (slowly drizzle it in), and mix until you get a soft dough that doesn't stick to your hands. Cover the dough with a damp cloth and let it rise for at least an hour, or until doubled in size.
After the dough has risen, lightly knead it on floured surface, then divide it into 8-10 pieces. Shape each piece into a ball, and arrange them on a baking sheet lined with baking paper. Cover them again with a damp cloth and let them rise for another 30 minutes, while the oven is preheating. Just before baking, whisk the yolk with a bit of water and glaze each dough ball evenly. Bake in a preheated oven, at 200˚C (395˚F), for 20 minutes. As soon as you take them out of the oven, brush the surface with a tablespoon of butter, for a softer and shinier crust (optional).
POGAČICE SA KRASTAVCIMA

Sastojci:
500 gr brašna
400 ml vode
100 gr rendanog krastavca
3 kašičice suvog kvasca
1 kašika senfa
1 kašičica suve mirođije
1 kašičica soli
1 žumance (za premaz)

Najpre krastavac narendati i dobro ocediti, najpre rukama, a onda i u salveti, da bude koliko je moguće suv. U rendani krastavac umešati senf i mirođiju, pa ostaviti sa strane. Brašno prosejati, dodati mu suvi kvasac i so, kao i polovinu tople vode, pa varjačom formirati jako lepljivo testo. Dodati krastavac i ostatak vode (u tankom mlazu), te mesiti dok se ne formira mekano i elastično testo koje se ne lepi za ruke. Testo pokriti vlažnom krpom i ostaviti ga najmanje sat vremena da raste.
Nakon što se testo udvostručilo, lagano ga premesiti na pobrašnjenoj površini i podeliti ga na 8-10 loptica, te ih rasporediti na pleh obložen papirom za pečenje. Ponovo pokriti krpom i ostaviti da rastu još pola sata, dok se rerna greje. Pred samo pečenje umutiti žumance sa malo vode, pa premazati lepinjice. Peći u unapred zagrejanoj rerni, na 200˚C, 20 minuta. Po želji, odmah po vađenju lepinjica iz rerne, površinu premazati sa malo maslaca, za mekšu i sjajniju koricu.

1 comment:

  1. Sam pecivo je fino i aromatično a tek uz dodatak nekog finog komada mesa....mmmmm

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