Crispy and fragrant baskets made of soft yeast dough, baked on fireproof bowls so that they retain their shape. They can be filled with savoury stuffing, and if necessary, they can be baked for a short time after filling.
Tags: dough, vegan recipe, vegetarian recipe, bring to work, for kids, for school.
Ingredients:
- 500 g of smooth plain wheat flour
- 200 ml of lukewarm water
- 100 ml of lukewarm milk (for vegan use plant-based milk)
- 7 g dry yeast
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 2 tablespoons of oil
- 1 tablespoon of buttermilk or sour cream (for vegan use vegan yogurt) or plant-based cream - plant-based oat flakes cream without additives
For the coating:
- 1 egg yolk
- 1 tablespoon of milk
- sesame seeds
For vegan use water and sesame seeds
Flour by country US, UK, FR, IT, DE
Preparation:
1. Add sugar and yeast to lukewarm water and milk. Stir. Leave for 5-10 minutes for the yeast to rise.
2. Place flour and salt in a large bowl. Add the yeast, oil and yogurt or sour cream.
For vegan use vegan yogurt or plant-based cream.
3. Knead a soft, smooth dough that does not stick to your hands* (see note).
4. Cover the dough and leave it in a warm place for about 45-60 minutes, until it doubles in size.
5. Divide the dough into 4 equal parts.
6. Form each part into a ball, then roll it out into a circle the size of a smaller bowl.
7. Turn the oven safe bowls upside down, coat the outside with a thin layer of oil.
8. Put the dough over the bowl and form baskets.
9. Coat with egg yolk mixed with milk and sprinkle with sesame seeds.
For vegan coat with water and sprinkle with sesame seeds.
10. Bake in a preheated oven at 180 °C (356 °F).
10a. If you are going to fill the baskets with a filling that will be baked again later, bake them for 10-15 minutes, just until the dough is slightly colored.
10b. If you are going to fill the baskets with a filling that does not bake after, bake them for 15-20 minutes, until they are golden brown and completely baked.
11. When the baskets are baked, take them out of the oven and let them cool down for 5 minutes.
12. Carefully remove them from the bowl while they are still lukewarm. If they are stuck somewhere, gently separate the edge of the dough with a thin knife.
Note:
Do not immediately remove them from the bowl while they are hot, because then the dough is most sensitive and may crack.
13. Leave the baskets on the rack to cool completely.
Cooling:
13a. If you fill the savoury baskets with the filling that is being baked, let them cool for 10-15 minutes, depending on the size of the basket.
13b. If you fill the savoury baskets with a filling that is not baked after, leave them to cool for 30-45 minutes, depending on the size of the basket.
14. Fill them with the prepared stuffing.
14a. If the filling needs to be baked, return the filled baskets to the oven and bake for another 5-10 minutes, that is, until the filling is heated through and the surface is lightly browned.
14b. If the filling is not baked, you can fill the baskets completely cooled and serve immediately.
Note for kneading the dough
Knead the dough:
1. By hand: 8–10 minutes, until it becomes smooth and elastic.
Do not add more flour immediately if the dough is a little sticky. After a few minutes of mixing it becomes smoother and less sticky.
2. With a mixer with dough attachments: 6–8 minutes on low to medium speed.
First combine the ingredients on the lowest speed for about 1 minute, then on medium for 5-7 minutes.
Frequently asked questions (FAQ):
Can I use another flour instead of plain flour - type 400?
Yes. You can use smooth wheat flour type 500, but the dough may require a little more or less liquid.
2. Can I use only milk instead of water and milk?
Yes, but the baskets will be a bit softer and have a more pronounced taste.
3. Can I leave out the yogurt or sour cream?
Yes. Yogurt or sour cream contribute to the softness of the dough, but the baskets can be made without them.
4. Can I use fresh yeast instead of dry?
Yes. Instead of 7 g of dry yeast, use 20 g of fresh yeast.
5. How big should the dough be when I roll it out?
Each part of the dough should be rolled out into a circle large enough to cover the outside of the ovenproof dish and for the dough to be shaped over it.
6. Do owls have to be fireproof?
Yes. Use ovenproof bowls that can safely withstand temperatures of 180 °C (356 °F).
7. Is it mandatory to coat the bowls with oil?
Yes. Lightly coat the outside of the bowl with oil so that the baked baskets are easier to remove.
8. How do I prevent the dough from sticking to the bowl?
Coat the bowl thinly with oil, and do not press the dough too hard against its surface. After baking, leave the basket for a few minutes to cool, then carefully remove it.
9. Can I make baskets in advance?
Yes. Baked baskets can be cooled completely and stored in a well-closed container until filling. If you make them the day before, cool them completely and store them in a tightly closed container at room temperature. Do not refrigerate them as they may soften.
10. Why shouldn't the baskets be baked through?
Because the baskets are later filled with stuffing and baked again for a short time. If you overbake them the first time, they may become dry and too hard.
11. Can I use another coating instead of egg yolk?
Yes. You can use a beaten whole egg or just milk, but the color of the baskets will be different. If you are vegan, you can brush the baskets with water before sprinkling with sesame seeds. The water will help the sesame seeds stick to the dough, but the baskets won't turn golden brown like they do when coated with egg yolk.
12. Must sesame seeds be used?
No. You can omit the sesame seeds or replace it with other seeds that match the filling.
13. What if the dough is too sticky?
Knead it for a few more minutes before adding the flour. If it is still extremely sticky, add flour gradually, one tablespoon at a time, only as needed.
14. What if the dough is too hard?
Most likely, too much flour was added. Next time, do not add flour right away if the dough is a little sticky at the beginning, because during kneading gluten develops and the dough becomes smooth and elastic.
15. How do I know that the dough has risen enough?
The dough should be visibly enlarged, approximately twice as large as before rising. The time depends on the temperature of the room.
16. Can I make the baskets bigger or smaller?
Yes. You can adjust the size to the size of the bowl. For smaller baskets, divide the dough into more parts, and for larger ones into fewer parts.
17. Can the baskets be filled with sweet filling?
No. This recipe is intended for savory baskets, but with appropriate changes to the ingredients in the dough, a version for sweet fillings can also be made (coming soon).
Hrskave i mirisne korpice od mekanog kvasnog testa, pecene na vatrostalnim cinijama tako da zadrze oblik. Mogu se puniti slanim nadevom, a po potrebi se nakon punjenja mogu kratko zapeci.
Oznake: testo, vegan recept, vegetarijanski recept, za policajce, za vatrogasce, poneti na posao, za decu, za skolu.
Sastojci:
- 500 g glatkog psenicnog brašna tip400
- 200 ml mlake vode
- 100 ml mlakog mleka (za vegan koristiti biljno mleko)
- 7 g suvog kvasca
- 1 kašičica šećera
- ½ kašičice soli
- 2 kašike ulja
- 1 kašika jogurta ili kisele pavlake (za vegan koristiti vegan jogurt) ili biljne pavlake - biljnu pavlaku od ovsenih pahuljica bez aditiva
Za premaz:
- 1 žumance
- 1 kašika mleka
- susam
Za vegan koristite vodu i susam
Brasna po zemljama US, UK, FR, IT, DE
Priprema:
1. U mlaku vodu i mleko dodati šećer i kvasac. Promesati. Ostaviti 5–10 minuta da se kvasac nadodje.
2. U veću posudu staviti brašno i so. Dodati nadošli kvasac, ulje i jogurt ili kiselu pavlaku.
Za vegan dodati veganskih jogurt ili biljnu pavlaku.
3. Umesiti mekano, glatko testo koje se ne lepi za ruke* (vidi napomenu).
4. Pokriti testo i ostaviti na toplom mestu oko 45–60 minuta, dok se ne udvostruči.
5. Testo podeliti na 4 jednaka dela.
6. Svaki deo oblikovati u lopticu, pa razviti u krug veličine manjeg tanjira.
7. Vatrostalne činije okrenuti naopako, spolja ih premazati tankim slojem ulja.
8. Staviti testo preko činija i oblikovati korpice.
9. Premazati žumancetom razmućenim sa mlekom i posuti susamom.
Za vegan premazati vodom i posuti susamom.
10. Peći u prethodno zagrejanoj rerni na 180 °C (356 °F).
10a. Ako ćete korpice puniti nadevom koji se kasnije ponovo peče, pecite ih 10–15 minuta, samo dok testo blago ne dobije boju.
10b. Ako ćete korpice puniti nadevom koji se ne peče, pecite ih 15–20 minuta, dok ne dobiju zlatnosmeđu boju i budu potpuno pečene.
11. Kada se korpice ispeku izvadite ih iz rerne i ostavite 5 minuta da se malo prohlade.
12. Pazljivo ih skinite sa cinija dok su jos mlake. Ako su se negde zalepile, lagano odvojite ivicu testa tankim nozem.
Napomena:
Nemojte ih odmah skidati sa cinija dok su vrele, jer je tada testo najosetljivije i moze da pukne.
13. Ostavite korpice na resetki da se potpuno ohlade.
Hladjenje:
13a. Ako slane korpice punite nadevom koji se peče ostavite da se ohlade 10-15 minuta, zavisno od velicine korpice.
13b. Ako slane korpice punite sa nadevom koji se ne pece dodatno ostavi da se ohlade 30-45 minuta, zavisno od velicine korpice.
14. Napunite ih pripremljenim nadevom.
14a. Ako se nadev treba zapeci, vratite napunjene korpice u rernu i pecite jos 5–10 minuta, odnosno dok se nadev ne zagreje i povrsina blago ne porumeni.
14b. Ako se nadev ne pece, korpice mozete puniti potpuno ohladjene i odmah posluziti.
Napomena za mesenje testa
Testo mesite:
1. Rukama: 8–10 minuta, dok ne postane glatko i elastično.
Nemojte odmah dodavati još brašna ako je testo malo lepljivo. Posle nekoliko minuta mešenja postaje glatko i manje se lepi.
2. Mikserom sa nastavcima za testo: 6–8 minuta na sporoj do srednjoj brzini.
Prvo sjedinite sastojke na najmanjoj brzini oko 1 minut, a zatim na srednjoj 5–7 minuta.
Često postavljana pitanja:
1. Da li mogu da koristim drugo brasno umesto tipa 400?
Da. Mozete koristiti glatko psenicno brasno tip 500, ali testo moze zahtevati malo vise ili manje tecnosti.
2. Da li mogu da koristim samo mleko umesto vode i mleka?
Da, ali korpice ce biti nesto mekse i izrazenijeg ukusa.
3. Da li mogu da izostavim jogurt ili kiselu pavlaku?
Da. Jogurt ili kisela pavlaka doprinose mekoci testa, ali korpice mogu da se naprave i bez njih.
4. Mogu li da koristim svez kvasac umesto suvog?
Da. Umesto 7 g suvog kvasca koristite 20 g svezeg kvasca.
5. Koliko veliko treba da bude testo kada ga razvijem?
Svaki deo testa treba razviti u krug dovoljno velik da prekrije spoljasnju stranu vatrostalne cinije i da testo moze da se oblikuje preko nje.
6. Da li cinije moraju da budu vatrostalne?
Da. Koristite cinije koje su namenjene za upotrebu u rerni i koje mogu bezbedno da podnesu temperaturu od 180 °C (356 °F).
7. Da li je obavezno cinije premazati uljem?
Da. Spoljasnju stranu cinija tanko premazite uljem kako bi se pecene korpice lakse skinule.
8. Kako da sprecim da se testo zalepi za ciniju?
Ciniju tanko premazite uljem, a testo nemojte pritiskati suvise jako uz njenu povrsinu. Posle pecenja ostavite korpicu nekoliko minuta da se prohladi, pa je pazljivo skinite.
9. Da li mogu da napravim korpice unapred?
Da. Ispecene korpice mozete potpuno ohladiti i cuvati u dobro zatvorenoj posudi do punjenja. Ako ih pravite dan ranije, potpuno ih ohladite i čuvajte u dobro zatvorenoj posudi na sobnoj temperaturi. Ne stavljajte ih u frižider jer mogu da omekšaju.
10. Zasto ne treba prepeci korpice?
Zato sto se korpice kasnije pune nadevom i ponovo kratko zapeku. Ako ih prvi put previse ispecete, mogu postati suve i pretvrde.
11. Da li mogu da koristim drugi premaz umesto zumanceta?
Da. Mozete koristiti umuceno celo jaje ili samo mleko, ali ce boja korpica biti drugacija. Ako ste vegan, korpice možete premazati vodom pre posipanja susamom. Voda će pomoći da se susam zalepi za testo, ali korpice neće dobiti zlatnosmeđu boju kao kada se premažu zumancetom.
12. Da li susam mora da se koristi?
Ne. Susam mozete izostaviti ili zameniti drugim semenkama koje odgovaraju nadevu.
13. Sta ako je testo previse lepljivo?
Mesite ga jos nekoliko minuta pre nego sto dodate brasno. Ako je i dalje izrazito lepljivo, dodajte brasno postepeno, po jednu kasiku, samo koliko je potrebno.
14. Sta ako je testo pretvrdo?
Najverovatnije je dodato previse brasna. Sledeci put nemojte dodavati brasno odmah ako je testo u pocetku malo lepljivo, jer se tokom mesenja razvija gluten i testo postaje glatko i elasticno.
15. Kako znam da je testo dovoljno nadoslo?
Testo treba da bude vidljivo uvecano, priblizno dvostruko vece nego pre dizanja. Vreme zavisi od temperature prostorije.
16. Mogu li korpice da napravim vece ili manje?
Da. Velicinu mozete prilagoditi velicini cinija. Za manje korpice podelite testo na vise delova, a za vece na manje delova.
17. Mogu li korpice da se pune slatkim nadevom?
Ne. Ovaj recept je namenjen za slane korpice, ali uz odgovarajucu izmenu sastojaka u testu moze se napraviti i verzija za slatke nadeve (stize uskoro).
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