Breaddies

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.