Punjene Pogacice
Serves 16
Directions
- 1Pour 200ml of warm milk into a bowl.
- 2Add 1 block of fresh yeast to the warm milk.
- 3Add 2 tablespoons of sugar to the mixture.
- 4Add 3 tablespoons of flour to the mixture.
- 5Mix the ingredients well.
- 6After a few minutes, add half of 900g of flour to a separate large bowl.
- 7Add 1 tablespoon of salt to the flour.
- 8Mix the flour and salt.
- 9Add the yeast mixture to the flour and salt.
- 10Add 1 egg and 1 egg white to the mixture (save the yolk for later).
- 11Add 200ml of oil to the mixture.
- 12Add 200ml of yogurt to the mixture.
- 13Mix the ingredients and add the remaining flour.
- 14Knead the dough with your hands, adding some oil to prevent sticking.
- 15Let the dough rise for 60 minutes, covered.
- 16Gently mix the risen dough.
- 17Oil the bench top.
- 18Place the dough on the oiled bench top.
- 19Cut the dough into 16 pieces.
- 20Roll each piece of dough into a ball.
- 21Prepare cheese and ham for filling.
- 22Push down each dough ball to flatten it.
- 23Place a slice of ham on the flattened dough.
- 24Add a spoon of cheese on top of the ham.
- 25Close up the sides of the dough to enclose the filling.
- 26Shape the filled dough into a ball.
- 27Place the filled buns in a baking pan and cover for 30 minutes.
- 28Preheat the oven to 190°C.
- 29After 30 minutes, uncover the buns and brush with egg wash (the saved yolk).
- 30Sprinkle sesame seeds on top of the buns.
- 31Bake the buns in the preheated oven for 25 minutes or until fully cooked and golden brown.
- 32Once baked, brush the buns with melted butter.
Ingredients
- 200 ml warm milk
- 1 block fresh yeast
- 2 Tbsp sugar
- 3 Tbsp flour
- 900 g flour
- 1 Tbsp salt
- 1 egg
- 1 egg white
- 200 ml oil
- 200 ml yogurt
- cheese
- ham slice
- egg yolk
- sesame seeds
- melted butter
- 1 jar of blueberry jam
Equipment
bowlpanoven
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