Burebrot - Serbian Stuffed Bread

Ingredients

• For the bread: For the bread:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 300ml (1 1/4 cups) warm water 300ml (1 1/4 cups) warm water
• For the filling: For the filling:
• 500g (1 lb) ground meat (beef, pork, or a combination) 500g (1 lb) ground meat (beef, pork, or a combination)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tsp paprika 1 tsp paprika
• 1/2 tsp black pepper 1/2 tsp black pepper
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 40g (Sugars: 2g)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt for the bread. Gradually add warm water and knead until a smooth dough forms. Cover the bowl with a clean kitchen towel and let it rise for about 1 hour, or until doubled in size.
2. 2.
   In the meantime, prepare the filling by sautéing the chopped onion and minced garlic in a pan until translucent. Add the ground meat and cook until browned. Stir in the paprika, black pepper, and salt. Remove from heat and let it cool.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   Once the dough has risen, divide it into two equal portions. Roll out each portion into a rectangular shape.
5. 5.
   Spread the cooled filling evenly over one of the dough rectangles, leaving a small border around the edges. Place the second dough rectangle on top and seal the edges by pressing them together.
6. 6.
   Transfer the stuffed bread onto a baking sheet lined with parchment paper. Bake for 30-35 minutes, or until the bread is golden brown and cooked through.
7. 7.
   Remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!

Treat your ingredients with care...

• Ground meat — Use a combination of beef and pork for a flavorful filling.
• Paprika — Opt for Hungarian paprika for an authentic Serbian taste.
• All-purpose flour — If desired, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
• Instant yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Warm water — The water should be warm to the touch but not too hot, as it can kill the yeast.

Tips & Tricks

• For a vegetarian version, replace the ground meat with a mixture of sautéed mushrooms, spinach, and feta cheese.
• Experiment with different spices and herbs in the filling, such as cumin, oregano, or parsley, to add your own twist to the recipe.
• Serve Burebrot with a side of yogurt or sour cream for a creamy and tangy contrast.
• Leftover Burebrot can be reheated in the oven or toaster oven for a crispy texture.
• Freeze any leftover Burebrot slices individually for a quick and delicious snack or meal.

Serving advice

Serve Burebrot warm as a main course accompanied by a fresh salad or pickled vegetables. It can also be enjoyed as a delightful appetizer or snack during gatherings or parties.

Presentation advice

To enhance the presentation, sprinkle some sesame seeds or poppy seeds on top of the stuffed bread before baking. This adds a touch of visual appeal and a subtle nutty flavor.