By Barbara Rolek. Eastern European Food Expert
Eastern Europeans like to hide foods inside other foods, consider Polish pierogi . for instance, so stuffing bread isn't a leap. There are lots of Slavic variations, names and fillings with respect to the country of origin.
This recipe, which some Russians, Ukrainians and Carpatho Rusyns call adzimka or hadzimka. or perhaps zelnik in Macedonian, is actually just like Slovak / Ukrainian pagach . Some cooks make use of a potato-and-yellow cheese filling, adding turmeric to accentuate the yellow colour of the filling, while some go for sauerkraut, cabbage, green spinach or vegetables. Check out Serbian / Croatian burek . which is made from filo dough rather of the yeast dough because this recipe does. It's yet another illustration of a Slavic stuffed flat bread. And Georgian cheese pies, like megruli khachapuri . aren't to be overlooked.
Provided recipes for 2 different fillings so that you can change things based on your whim. This could create a good dish for vegetarians as well as for individuals who're permitted to consume dairy during fasting occasions.
Ingredients
- Dough:
- 1 (1/4-ounce) package active dry yeast
- 1 3/4 cups tepid to warm water (110 levels F.)
- 1 tablespoon neutral oil like vegetable or canola
- 2 teaspoons sugar
- 6 cups all-purpose flour
- 2 teaspoons salt
- Egg Wash:
- 1 large beaten egg yolk
- 1 tablespoon water
- Potato-Cheese Filling:
- 6 medium taters, peeled and cubed
- 3/4 cup grated yellow cheese of preference (Gouda, Cheddar, etc.)
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- Sauerkraut Filling:
- 1 large onion, chopped
- 3 tablespoons butter
- 2 cups rinsed and drained sauerkraut
- 1 large apple, chopped
- 1 tablespoon brown sugar
- Pepper and salt to taste
- Garnish: (optional)
- Caramelized Onions or melted butter and coarse salt
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Preparation
- To help make the dough: Inside a large mixing bowl or stand mixer, dissolve the yeast within the tepid to warm water. Let stand until creamy and beginning to bubble, about ten minutes.
- Add some oil, sugar, 3 glasses of the flour and also the salt towards the yeast mixture. Stir well to mix. Add some remaining flour, 1/2 cup at any given time, stirring well after each addition. Once the dough has pulled together, knead by hands or by machine while using dough hook for around 8 minutes or until smooth and elastic.
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- Allow the dough increase in the blending bowl as long as there's enough room for this to double in volume. Otherwise, grease a sizable bowl, put the dough within the bowl and switch to coat using the oil. Cover having a moist cloth and let increase in a hot place until bending in dimensions, about one hour. As the dough is booming, result in the filling of preference.
- To help make the Potato-Cheese Filling: Put the taters inside a saucepan, cover with water, provide a boil and prepare until taters are tender, about fifteen minutes. Put the drained taters inside a bowl and mash while still warm. Match the cheese, turmeric, and pepper and salt well mixed. Awesome before using.
- To help make the Sauerkraut Filling: Inside a large skillet, fry the onion within the butter and, when it starts to change color, add some sauerkraut and apple. Prepare over low heat for around twenty minutes. Add some brown sugar, pepper and salt, and continue cooking before the sauerkraut is golden. Awesome before using.
- To put together the bread: Heat oven to 400 levels F. Grease a 14-inch pizza pan or baking sheet. Punch lower the dough and switch it onto a gently floured surface. Knead a couple of occasions after which shape it right into a round. Cover and let rest for ten minutes.
- On the gently floured surface, roll the dough right into a circle slightly compared to 14-inch pan and put around the pan. Spoon the filling of preference into the middle of the dough departing a couple-inch margin round the edges.
- Result in the egg wash by mixing the egg yolk using the 1 tablespoons water until well blended. Brush the egg wash round the margin of dough which has no filling. Begin folding the dough toward the middle, pinwheel fashion, pressing to close after each fold, since the entire filling. Brush the whole bread top using the remaining egg wash.
- Bake for fifteen minutes at 400 levels F. then lower the high temperature to 350 levels F. and bake for the next 20 to 25 minutes or until golden brown on top and bottom. Take away the bread in the pan and let awesome on the wire rack for fifteen minutes before slicing and serving.
