Bread with Mekitsi dough (fried buns with lemonade, a recipe of grandma Elenka)

I showed you the recipe of my grandma Elenka for Mekitsi (fried dough buns) with lemonade, but I forgot to show you the bread with the same dough.

I fried half of the dough into mekitsi and quickly twisted the other half into a loaf of bread. Here it is.

 

AnnieAuthorAnnieCategoryDifficultyIntermediate

НЕОБХОДИМИ ПРОДУКТИ:

 1 sachet dry active yeast (8-10 g)
 ½ cup (125 ml) lukewarm water
 ½ tbsp. sugar
 ½ tbsp. salt
 ¼ cup milk
 ¼ cup soda water (or lemonade)
 ½ cup yoghurt
 3 tbsp. sunflower oil
 600 g flour (approx.)

Prep Time1 hr 20 minsCook Time50 minsTotal Time2 hrs 10 mins

 

НАЧИН НА ПРИГОТВЯНЕ:

1

In the bowl in which you will mix the dough ingredients, add lukewarm water and dissolve the sugar and yeast in it. If you want, you can leave the mixture for about 10 minutes, but it is not obligatory.

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2

Add the remaining ingredients, without the flour - salt, milk, soda water (lemonade), yoghurt, oil. Whisk well.

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3

Start adding the sifted flour and stir with a spoon.

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4

Once a ball begins to form in the bowl, pour the dough onto a floured surface.

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5

Knead the dough, and if it sticks a lot to the fingers, add more flour.
Note: the dough may seem bigger on the pictures, but I must admit that I prepared a double amount of the products listed here, because I followed Grandma Elenka's recipe. As the dough became really big, I made mekitsi from half of the dough, and from the other half I baked this bread.

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6

Place the dough in a bowl, cover it with a plastic wrap or a soft cloth and leave it in a warm place for about 45-60 minutes until it doubles in volume.

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7

Once the dough has risen, take all or part of it and place it on a pre-floured working surface. Spread lightly with your fingers.

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8

Roll out the dough with a rolling pin to a thickness of about 1-2 cm.

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9

Using a sharp knife or a pizza knife, cut strips about 2-3 cm wide, not reaching the edges of the rolled crust.

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10

Take one of the edges of the crust.

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11

Roll up a medium tight roll.

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12

Place the roll in a pre-greased baking tray.
Note: Be sure to select the appropriate baking pan size. I chose a pan that was too big for this dough and when rising and baking the dough, it rather spilled than swelled up and did not get the beautiful shaping effect. Therefore, choose a baking pan with a diameter slightly wider than the dough itself.

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13

Cover the loaf with a towel or a plastic wrap and leave it to rise for another 30 minutes until the pan is full.

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14

Carefully grease the surface with sunflower oil or a beaten egg/yolk.

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15

Bake the bread in a preheated oven at about 170 degrees for about 45-50 minutes until done.

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16

After removing the bread from the oven, cover it for about 10 minutes with a soft cloth to soften.
Enjoy! 🙂

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Щом аз мога, значи и вие можете!
Добър апетит!

 

Ingredients

 1 sachet dry active yeast (8-10 g)
 ½ cup (125 ml) lukewarm water
 ½ tbsp. sugar
 ½ tbsp. salt
 ¼ cup milk
 ¼ cup soda water (or lemonade)
 ½ cup yoghurt
 3 tbsp. sunflower oil
 600 g flour (approx.)

Directions

1

In the bowl in which you will mix the dough ingredients, add lukewarm water and dissolve the sugar and yeast in it. If you want, you can leave the mixture for about 10 minutes, but it is not obligatory.

Питка

2

Add the remaining ingredients, without the flour - salt, milk, soda water (lemonade), yoghurt, oil. Whisk well.

Питка

3

Start adding the sifted flour and stir with a spoon.

Питка

4

Once a ball begins to form in the bowl, pour the dough onto a floured surface.

Питка

5

Knead the dough, and if it sticks a lot to the fingers, add more flour.
Note: the dough may seem bigger on the pictures, but I must admit that I prepared a double amount of the products listed here, because I followed Grandma Elenka's recipe. As the dough became really big, I made mekitsi from half of the dough, and from the other half I baked this bread.

Питка

6

Place the dough in a bowl, cover it with a plastic wrap or a soft cloth and leave it in a warm place for about 45-60 minutes until it doubles in volume.

Питка

7

Once the dough has risen, take all or part of it and place it on a pre-floured working surface. Spread lightly with your fingers.

Питка

8

Roll out the dough with a rolling pin to a thickness of about 1-2 cm.

Питка

9

Using a sharp knife or a pizza knife, cut strips about 2-3 cm wide, not reaching the edges of the rolled crust.

Питка

10

Take one of the edges of the crust.

Питка

11

Roll up a medium tight roll.

Питка

12

Place the roll in a pre-greased baking tray.
Note: Be sure to select the appropriate baking pan size. I chose a pan that was too big for this dough and when rising and baking the dough, it rather spilled than swelled up and did not get the beautiful shaping effect. Therefore, choose a baking pan with a diameter slightly wider than the dough itself.

Питка

13

Cover the loaf with a towel or a plastic wrap and leave it to rise for another 30 minutes until the pan is full.

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14

Carefully grease the surface with sunflower oil or a beaten egg/yolk.

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15

Bake the bread in a preheated oven at about 170 degrees for about 45-50 minutes until done.

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16

After removing the bread from the oven, cover it for about 10 minutes with a soft cloth to soften.
Enjoy! 🙂

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Bread with Mekitsi dough (fried buns with lemonade, a recipe of grandma Elenka) – recipe
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