Place of origin: Our recipe
I've made these tasty little buns for one hiking trip. I was thinking what to make that will be easy to carry around and will not require cutlery. We were also craving for bread but standard sandwiches were not the option - too boring. ;-) So I thought of making stuffed buns, just like steamed buns, but baked and with ingredients I've had in the fridge. Turned out delicious. :-D
INGREDIENTS (for 6 buns)
200 g all purpose or bread flour (you can substitute part, or all, of it
with whole wheat, rye or spelt four or the combination of flours)
½ tsp salt
½ packet dry yeast (3.5-4 g)
6 g oil (olive, vegetable, peanut,
sunflower…) - app 1 tablespoon
120 ml lukewarm water
optional: some hijiki seaweed or some
rosemary or finely chopped olives or sunflower or flax seeds
*buns on photos are made of whole wheat and
spelt flour with hijiki seaweed
FILLING
150 g minced meat (beef, pork or chicken)
150 g potato, grated
100 g carrot, grated
50 g onion, finely chopped
1 tbsp oil of your choice
salt, pepper, oregano, majoran, parsley
- put all ingredients for bread in a bowl and knead well hand mixer with kneading hooks (or knead with hands on working surface or put it in a bread machine/food processor and mix for app 4 minutes) till you have nice, soft but not too sticky dough. At the end you might want to use your hands and knead the dough on the surface for a minute.
- cover with clean dishcloth and let rise for app 1 hour in dry, warm place
- in the meantime, prepare the filling
- heat oil in a deep pan or wok and sauté onions, add meat and stir-fry till all the liquid from the meat evaporates
- add potatoes and carrots and stir-fry till potato looks translucent
- add seasoning to your taste: salt, pepper, pinch of oregano and majoran, parsley…
- set aside and let cool
- when the dough has risen, re-knead it with hands, cover with cloth again and let rest for 15 minutes
- divide the dough into 6 balls
- roll each ball into a circle, put 1/6 of the filling in the center and close the bun
- put buns, seam side down, onto a baking tray alined with parchment paper (I’ve put them in small rectangular mold, as you can see on the photo at the bottom of post)
- brush buns with some oil and, if you’re placing buns close to each other like I did, oil sides of buns well or pour a little bit of oil between them (if they’re already touching each other)
- cover again and let them rise for additional 30 minutes
- preheat oven to 250°C
- put the tray in the oven and reduce heat to 180°C
- bake for 20-25 minutes
- remove from the oven and from the pan
- cover buns with clean dishcloth and let them cool on a wire rack
- serve lukewarm or cold
HINTS:
- This is an excellent picnic or lunchbox dish. I made it one day in advance for a hiking trip. Great substitute for classic sandwich.
- Be creative, you can use other vegetables for the filling and also leave the meat completely out for vegetarian version. Try it with zucchini, peas, squash, corn, eggplant cut into very small cubes or strips…. you can also add egg omelet cut into thin strips… or some spicy sauce (but don’t make the filling too watery!)… there are so many options…. :-)
SASTOJCI (za 6 peciva)
200 g glatkog brašna ili brašna za dizana tijesta (dio brašna, ili svo brašno, možete zamijeniti integralnim, raženim ili pirovim brašnom ili kombinacijom istih)
½ žličice soli
½ paketića suhog kvasca (3.5-4 g)
6 g ulja (maslinovo, suncokretovo, biljno, kikiriki…) - cca 1 žlica
120 ml mlake vode
opcija: hijiki alga ili malo ružmarina ili fino sjeckanih maslina ili sunokretove/lanene sjemenke
*peciva na slici su od integralnog i pirovog brašna s hijiki algama
NADJEV
150 g mljevenog mesa (govedina, piletina ili svinjetina)
150 g krumpira, naribati
100 g mrkve, naribati
50 g luka, sitno nasjeckati
1 žlica ulja po izboru
sol, papar, origano, mažuran, peršin
- stavite sve sastojke za kruh u zdjelu i mijesite mikserom s nastavcima za kruh (ili mijesite rukama na radnoj površini ili pak u multipraktiku s nastavkom za tijesto). Na kraju bi ipak bilo dobro tijesto malo premijesiti rukama (oko 1 minutu).
- pokrijte čistom krpom i ostavite da se diže na toplom i suhom mjestu oko 1 sat.
- u međuvremenu pripremite nadjev.
- zagrijte ulje u dubokoj tavi ili woku i prodinstajte luk, dodajte meso i pirjajte dok ne ispari sva tekućina koju je meso pustilo.
- dodajte krumpir i mrkvu i pržite dok krumpir na izgled ne postane proziran (staklast).
- dodajte začine prema ukusu: sol, papar, prstohvat origana i mažurana, peršin...
- ostavite da se ohladi.
- kad se tijesto diglo, premijesite ga rukama, pokrijte krpom i ostavite stajati još 15 minuta
- podijelite tijesto na 6 loptica.
- od svake loptice oblikujte krug pomoću valjka, stavite šestinu nadjeva u sredinu i spojite rubove (vidi slike niže).
- stavljajte peciva, sa spojenom stranom okrenutom prema dolje, na pleh pećnice obložen papirom za pečenje (ili ih možete staviti u neki kalup kao što sam i ja napravila).
- premažite peciva s malo ulja i, ako ih slažete jedno blizu drugog poput mene, premažite uljem i strane peciva ili kapnite malo ulja između njih (ako se već dodiruju).
- pokrijte i ostavite dizati još 30 minut
- zagrijte pećnicu na 250°C
- stavite pleh u zagrijanu pećnicu i smanjite temperaturu na 180°C
- pecite 20-25 minuta
- izvadite iz pećnice i iz kalupa (s pleha)
- pokrijte peciva i ostavite ih da se hlade na žici
- poslužite mlaka ili hladna
SAVJETI:
- Ova peciva su odlična za piknik ili gablec. Napravila sam ih dan ranije za planinarenje. Super zamjena za klasični sendvič.
- Budite kreativni, možete koristiti neko drugo povrće za nadjev ili izbaciti meso za vegetarijansku verziju. Probajte s tikvicama, graškom, bundevom, kukuruzom, patliđanom narezanim na male kocke ili trakice... možete dodati i omlet narezan na trakice ... ili neki ljuti umak (samo nemojte pretjerati da nadjev ne postane vodenast!) ... ima toliko mogućnosti.... :-)
Recipe by Linda
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