Balon lepinja (Balloon bun)

(iz rerne)

Sastojci (za 6 lepinja): 500 g glatkog brašna* tip 400 (za mekše lepinje) ili tip 500 (za testo have strukture), 300 ml tople vode, 7 g suvog kvasca, 10 g soli, 20 ml ulja (suncokretovo ili maslinovo), 1 kašičica šećera (5 g).

Brasno po zemljama US, UK, FR, IT, DE

Priprema:

1. U toplu vodu dodati šećer i kvasac. Ostaviti 7-10 minuta.

2. U činiju staviti brašno i so i promesati.

3. Dodati vodu sa kvascem i ulje.

4. Mešati dok se ne formira testo.

5. Mesiti 8–10 minuta (testo treba da bude glatko i elastično).

6. Pokriti testo custom kuhinjskom krpom i ostaviti testo da naraste, na toplom oko 60–90 minuta.

7. Podeliti na 6 loptica (po oko 135 g).

8. Pokriti i ostaviti 10 minuta.

9. Razviti u krugove (oko 18–20 cm).

10. Peći na 220°C 8–10 minuta (dok ne porumene).

11. Pokriti krpom da ostanu mekane.

Upotreba:

- Idealna za punjene sendviče – raznjic, ćevape, pljeskavice, falafel, povrće i sireve.

- Šuplja struktura omogućava da sosevi i nadevi ostanu unutra, a da lepinja ne postane previše vlažna spolja.

- Može se koristiti i za mini porcije ili predjela, kada se preseče i puni raznim nadevima.

(from the oven)

Ingredients (for 6 buns): 500 g plain flour, 300 ml warm water, 7 g dry yeast, 10 g salt, 20 ml oil (sunflower or olive), 1 teaspoon sugar (5 g).

Flour by country US, UK, FR, IT, DE 

Preparation:

1. Add sugar and yeast to warm water. Leave for 7-10 minutes.

2. Place flour and salt in a bowl and mix.

3. Add water with yeast and oil.

4. Mix until dough forms.

5. Knead for 8–10 minutes (dough should be smooth and elastic).

6. Cover the dough with a clean kitchen towel and leave to rise in a warm place for about 60–90 minutes.

7. Divide into 6 balls (about 135 g each).

8. Cover with a clean kitchen towel and leave for 10 minutes.

9. Roll out into circles (about 18–20 cm).

10. Bake at 220°C for 8–10 minutes (until golden brown).

11. Cover with a cloth to keep soft.

Use:

- Ideal for stuffed sandwiches – kebabs, cevapi, burgers, falafel, vegetables and cheeses.

- The hollow structure allows sauces and fillings to stay inside, without the bun becoming too moist on the outside.

- Can also be used for mini portions or appetizers, when cut and filled with various fillings.