There is a saying on the Balkans - if a bread is incredibly soft, that it's "soft like a soul". These buns are exactly that. Soft like a soul with a distinctive taste of pork fat. You know me, I just love it :D We had them with Njeguški pršut, a Prosciutto-type specialty of a small Montenegrin village Njeguši.
Breaddies
(original recipe here)
500 g + 2 Tbsp flour
1 tsp salt
300 ml + 2 Tbsp warm water
100 g pork fat, on room temperature
1 Tbsp lemon juice
20 g fresh yeast
1 tsp sugar
Dissolve yeast, sugar and 2 tablespoons flour in 2 tablespoons warm water in a cup. Cover and let rise until it fills the cup completely. Sift flour, add salt, yeast, water, lemon juice, fat and knead. Dough will be sticky but that's fine. Cover and let rise in a warm place for about 45 minutes. Re-knead and shape into buns. Bake in a preheated oven in a non-stick pan for about 12-13 minutes on 250°C. Baked buns will be pale. If you'd like to add them color, spread beaten egg on top of them with a pastry brush just before you put them in the oven.
Note: Ovo je moja ulaznica za FBI Rukavice, Oktobar 2009 - Cooks and Bakes.
Breaddie sandwich looks adorable. So soft and fluffy. Thanks for recipe testing!
ReplyDeleteI love any kinds of homemade bread this one looks so light and delicious!
ReplyDeleteNice click as always....Sandwich looks cute and delicious...
ReplyDeleteGreat recipe and beautiful sandwich..it looks delicious!
ReplyDeletethat looks positively charming!
ReplyDeleteBreaddies look soft and fluffy!
ReplyDeleteI'd like one bun now:)!!!
ReplyDeletebas izgleda mekano, a ja se probudila gladna :)
ReplyDeletethat looks awesome......m sure the pork fat makes it soo soft! :))
ReplyDeletepogodi sta sutra radim za rucak? jos samo moram smislit sta cu stavit u njih... pohanu svinjetinu, losaos ili.
ReplyDeleteprefini su!!!!
really yummy ^^
ReplyDeleteI love homemade bread, as a matter of fact I am baking today :-)
ReplyDeleteYours look yummie, soft and delicious.
Prekrasni su! Ja sam isto tako veće radila planirajući neke super sendviče ali hljepčići su se mojom nepažnjom prepekli, ali bit će još prilike ;)
ReplyDeleteJoj ubiću te što si me naterala da svratim ovako kasno kod tebe, a vidim da si objavila novi post.
ReplyDeleteŠto bih sad smazala jedan :)))
Your homemade bread is so soft! Love to try making it but I have no idea to find fresh yeast in Sydney.
ReplyDeletelooks fresh and delicious. great recipe
ReplyDelete"Soft like a soul"... Love that statement! How you say it in Serbian?
ReplyDeleteI've been looking for a puffy bun recipe recently. The one I tried made out nice rolls but not soft at all.
I'll try this for next sunday brunch.
Banu, we say "Mek kao duša"...
ReplyDeleteO that looks delicious although I would have absolutely no idea how to pronounce something like 'Njeguski prsut (I am trying to pronounce it out loud while typing this, so that must sound really weird..:)) Love the bun!!
ReplyDeleteDes pains moelleux et tendres.
ReplyDeleteMagnifique.
A bientôt.