Fluffy Pogaca Peasant Buns Recipes
SOFT-N-FLUFFY HAMBURGER BUNS
Soft and light with a moist crumb. Simple and perfect every time. You can vary the size to accommodate larger burgers or make little sliders - make hot dog buns too! I worked on this recipe until I got it perfect! I hope you enjoy it too!
Provided by What's for dinner, mom?
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h45m
Yield 12
Number Of Ingredients 7
Steps:
- Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
- When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.2 g, Fat 2.9 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 147 mg, Sugar 1.1 g
FLUFFY POGACA (PEASANT BUNS)
A traditional savory pastry found in Bosnia and Herzegovina, Bulgaria, Croatia, Slovenia, Republic of Macedonia, Serbia, Montenegro, Hungary, Greece, and Turkey. This recipe originated from a Turkish food magazine called Lezzet (and was then posted at giverecipe.com-sorry but I don't speak their language LOL!!)It was there Feb. 12, 2010 blog and I did check this again after CHANGEOVER and it stayed same. Her photo is true food art. She urges baker to use mineral water instead of regular water. Soda water is carbonated, which makes it an artificial drink while mineral water naturally has carbon dioxide in it with lots of minerals. Recipe does not mention a second rising after shaping which I find interesting. Other filling possibilities might be---olive paste, goat cheese and dill, maybe even a potato. The 40 buns is based on a two bite size, but you could make them bigger if you want. I have the impression that they keep well. I was researching a recipe for pogaca that did NOT use yeast at all and instead uses carbonated water or club soda but thought this particular recipe sounded better to me. I also would be careful to use flat leaf parsley-the curly stuff is too bitter.
Provided by WiGal
Categories Breads
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Mix sugar and yeast with milk.
- Combine flour, oil, salt, and mineral water in large bowl.
- Add milk mixture and mix well. You can add a little more flour or mineral water if either of them is not enough. You should have a pliable and nonsticky dough.
- Cover with moist cloth and let rest for 45 minute.
- Chop the parsley and mix it with cheese.
- PREHEAT oven to 350 degrees F or 180 degrees Celsius.
- Take a small piece of dough and flatten with your hands.
- Put a teaspoon of cheese mixture on it , close up folding the edges upwards like a bundle, and repeat with remaining dough.
- Place a parchment paper on a baking sheet and place the pogacas on it.
- The FOLDED side of pogacas should be at the bottom to have a ball shape.
- Coat each with egg yolk and a sprinkle of poppy seeds.
- Bake about 30 minutes, or until they get golden.
Nutrition Facts : Calories 243, Fat 11.8, SaturatedFat 3.5, Cholesterol 26.5, Sodium 326.4, Carbohydrate 27.7, Fiber 1.2, Sugar 1.7, Protein 6.4
TURKISH POGACA
This is a nice MediterraneaF touch for your brunch or your teatime. freshness lasts for at least 3 days.
Provided by gutyan
Categories Yeast Breads
Time 1h40m
Yield 30 pogacas, 30 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything together except the egg yolk.
- Wait for 1 hour for batter to double.
- Make small rounds as big as half of your palm.
- Press it with your fingers to make it as big as your palm.
- Mix feta cheese and parsley.
- Put the mixture into these small rounds and close it and round it again.
- Place it on the oiled oven sheet.
- Brush all the batch with the egg yolk.
- Place it in the preheated oven for 30-40 minutes in 350°F.
- Put poppyseed on the batch as desired.
Nutrition Facts : Calories 142.9, Fat 6.8, SaturatedFat 1.6, Cholesterol 18, Sodium 142.9, Carbohydrate 16.6, Fiber 0.7, Sugar 1.2, Protein 3.6
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