Baltic-style Stuffed Bread Rolls

Ingredients

In this Baltic adaptation, the traditional Italian Panuozzo di Gragnano is transformed into a unique dish that reflects the flavors and ingredients of Baltic cuisines. The bread used in the original recipe is replaced with a Baltic-style bread, which has a slightly denser texture. The filling is also modified to include Baltic-inspired ingredients like smoked fish and pickled vegetables, giving the dish a distinct flavor profile that is reminiscent of the Baltic region. We alse have the original recipe for Panuozzo di Gragnano, so you can check it out.

• For the bread: For the bread:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• For the filling: For the filling:
• 200g (7 oz) smoked fish, flaked 200g (7 oz) smoked fish, flaked
• 150g (1 cup) pickled vegetables, chopped 150g (1 cup) pickled vegetables, chopped
• 100g (½ cup) sour cream 100g (½ cup) sour cream
• 1 small onion, finely chopped 1 small onion, finely chopped
• Fresh dill, chopped (for garnish) Fresh dill, chopped (for garnish)
• For the topping: For the topping:
• 1 egg, beaten 1 egg, beaten
• Sesame seeds (for sprinkling) Sesame seeds (for sprinkling)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, 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 in a warm place for about 1 hour or until doubled in size.
2. 2.
   Meanwhile, prepare the filling by mixing the smoked fish, pickled vegetables, sour cream, and chopped onion in a bowl. Set aside.
3. 3.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
4. 4.
   Once the dough has risen, punch it down and divide it into equal-sized portions. Roll each portion into a small circle.
5. 5.
   Spoon a generous amount of the filling onto one half of each dough circle, leaving a small border around the edges. Fold the other half of the dough over the filling and press the edges firmly to seal.
6. 6.
   Place the stuffed bread rolls onto the prepared baking sheet. Brush the tops with beaten egg and sprinkle with sesame seeds.
7. 7.
   Bake in the preheated oven for 20-25 minutes or until the rolls are golden brown.
8. 8.
   Remove from the oven and let them cool slightly. Garnish with fresh dill before serving.

Treat your ingredients with care...

• Smoked fish — Use a variety of smoked fish such as salmon, mackerel, or trout for a flavorful filling.
• Pickled vegetables — Opt for a mix of pickled cucumbers, carrots, and onions for a tangy and crunchy element.
• Sour cream — Choose a full-fat sour cream for a creamy and rich flavor in the filling.
• Onion — Finely chop the onion to ensure it blends well with the other ingredients.
• Fresh dill — Add fresh dill as a garnish to enhance the Baltic flavors of the dish.

Tips & Tricks

• Experiment with different types of smoked fish to find your favorite flavor combination.
• Add a squeeze of lemon juice to the filling for a refreshing twist.
• Serve the Stuffed Bread Rolls warm for the best taste and texture.
• Customize the filling by adding herbs like parsley or chives for extra freshness.
• If you prefer a spicier kick, add a pinch of chili flakes to the filling.

Serving advice

Serve the Baltic-style Stuffed Bread Rolls as a main course accompanied by a fresh green salad or a side of sautéed vegetables. They can also be enjoyed as a delicious snack or appetizer.

Presentation advice

Arrange the Stuffed Bread Rolls on a platter, garnished with fresh dill sprigs. The golden crust and the colorful filling will make for an inviting and appetizing presentation.