Let`s cook together! This time buns with čvarci

Looking for a delicious and satisfying treat to enjoy during those chilly winter days?

Look no further than this bread with čvarci. Not only will it bring warmth to your home, but it will also leave your taste buds craving for more. Whether you enjoy it as a snack on its own or pair it with your favorite soup or stew, bread with čvarci is guaranteed to be a flavorful and comforting addition to your winter menu.

Ingredients

-150 ml of milk

-150 ml of water

-20 g of fresh yeast

-1 teaspoon of flour

1 teaspoon of sugar

THE DOUGH
– yeast

– about 700 g of sourdough flour

– 1 egg

– 150 ml of oil

– 2 teaspoons of salt

THE FILLING
– 250 to 300 g of ground crackers

COATING
– 1 egg yolk

– 1 spoon of milk

Preparation

1. Heat the water, milk and sugar until it is lukewarm (not hot at all). Crumble the yeast, add the flour, stir so that there are no lumps of flour, cover and let the yeast rise. Add salt to the sifted flour, mix, then put 500 g of flour in the mixing bowl. Make an indentation, add beaten egg, oil, fermented yeast, mix and beat with a whisk .This mixing can also be done with a mixer, using dough attachments. Then, with the gradual addition of flour, knead a smooth dough. Place the dough in a mixing bowl lightly sprinkled with flour, cover with a cloth and leave in a warm place for the dough to rise, i.e. to double in size (about 30 minutes, depending on the temperature of the room).

2. Knead the resulting dough briefly and place it on a work surface lightly sprinkled with flour. Roll out the dough with a rolling pin to a thickness of 1 cm, cover with ground čvarci, then pat the čvarci with your fingers. Then fold the dough – first fold the left side of the dough towards the middle, then the right side will fit over the left side. Then fold the upper side of the dough, then the lower side over it. Cover with cling film and leave to rest for about 15 minutes. Then stretch the dough to the initial thickness and repeat the folding 3 more times, resting the dough. At the end, roll the dough into a rolling pin, fold it over and leave it to rest for another 15 minutes.

3. Roll out the dough with a rolling pin to a thickness of 1.5 cm and shape buns with a mold or a glass. Line the baking sheet with baking paper, arrange the buns with a gap because they will rise a little during baking, and let them rest for about 15 minutes. During this time, turn on the oven to heat it to 200 degrees C. Coat the buns with beaten egg yolk and milk and sprinkle with sesame and/or cumin if you want. Bake the buns for about 20 minutes, until they are nicely browned.

Photo: Pexels

Source: Coolinarika