I’m not an unsurpassed master of bread and pastry, but I’ve made quite a lot. And this one … I don’t know exactly for what reason, but it turned out to be very soft and delicious. I present to you SERBIAN BREAD WITH CHEESE FILLING. I saw the recipe from Roza Kostova, on the Culinary Group on Facebook “Different Tastes”, for which I heartily thank her! 🙂
Come on, today it is Sunday, it’s time to roll up your sleeves and get it done! I look forward to seeing your results, too!
Have a nice and delicious day! 🙂
INGREDIENTS:
DIRECTIONS:
In a bowl mix all ingredients for the rising of the yeast.
Let it rise for about 10-15 minutes.
In a large bowl sift the flour and make a hole in the middle. Sprinkle with salt.
In the middle pour in the yeast mixture, the yoghurt mixed with the baking soda, the egg and the oil.
Stir the mixture, scraping a little by little from the flour on the sides to begin shaping the dough.
When the ball is shaped, transfer the dough to a floured table or countertop and knead it.
A soft dough should be obtained.
Cover with a towel or foil and let the dough rise for 40-60 minutes until it doubles its volume.
Divide the finished dough into small balls as large as an egg. Flatten each ball in your hand and place about 1 tsp of cheese in the middle of the ball.
Wrap the ball and press the edges so that the stuffing stays inside. The same way proceed with all other balls.
Put the first ball in the center of a greased baking tray.
Roll all other balls with a rolling pin to form a circle about 1.5-2 cm thick.
Put the circle in the baking tray.
Arrange the remaining circles so that they slightly overlap each other like tiles.
You need to get the shape of a flower. Let it rise for another 30 minutes.
Drizzle with the beaten egg, mixed with a little water and sunflower oil.
Here's how the ready bread looks like.
Sprinkle the center ball with the poppy seeds.
Bake in a preheated oven at 160 degrees until ready. After removing the bread from the oven, cover with a soft cloth for a while. Eat it while it's still warm. Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
In a bowl mix all ingredients for the rising of the yeast.
Let it rise for about 10-15 minutes.
In a large bowl sift the flour and make a hole in the middle. Sprinkle with salt.
In the middle pour in the yeast mixture, the yoghurt mixed with the baking soda, the egg and the oil.
Stir the mixture, scraping a little by little from the flour on the sides to begin shaping the dough.
When the ball is shaped, transfer the dough to a floured table or countertop and knead it.
A soft dough should be obtained.
Cover with a towel or foil and let the dough rise for 40-60 minutes until it doubles its volume.
Divide the finished dough into small balls as large as an egg. Flatten each ball in your hand and place about 1 tsp of cheese in the middle of the ball.
Wrap the ball and press the edges so that the stuffing stays inside. The same way proceed with all other balls.
Put the first ball in the center of a greased baking tray.
Roll all other balls with a rolling pin to form a circle about 1.5-2 cm thick.
Put the circle in the baking tray.
Arrange the remaining circles so that they slightly overlap each other like tiles.
You need to get the shape of a flower. Let it rise for another 30 minutes.
Drizzle with the beaten egg, mixed with a little water and sunflower oil.
Here's how the ready bread looks like.
Sprinkle the center ball with the poppy seeds.
Bake in a preheated oven at 160 degrees until ready. After removing the bread from the oven, cover with a soft cloth for a while. Eat it while it's still warm. Enjoy! 🙂