East Asian-inspired Vodnjanski Pampagnac

Ingredients

In this East Asian adaptation of Vodnjanski Pampagnac, we incorporate East Asian flavors and ingredients to give the dish a unique twist. The original Croatian recipe is traditionally made with local ingredients such as olive oil, prosciutto, and cheese. However, in this version, we substitute these ingredients with East Asian staples like ginger, garlic, soy sauce, and aromatic herbs to infuse the bread with a distinct East Asian flavor profile. We alse have the original recipe for Vodnjanski pampagnac, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 250ml (1 cup) warm water 250ml (1 cup) warm water
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 2 tbsp soy sauce 2 tbsp soy sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 tsp Chinese five-spice powder 1 tsp Chinese five-spice powder
• 1 tsp sesame oil 1 tsp sesame oil
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1 tbsp sesame seeds 1 tbsp sesame seeds

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 47g, 2g
• Protein: 7g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Gradually add warm water and vegetable oil to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   In a separate bowl, mix together soy sauce, minced garlic, grated ginger, Chinese five-spice powder, sesame oil, green onions, and sesame seeds to create the filling.
6. 6.
   Once the dough has risen, punch it down and divide it into two equal portions.
7. 7.
   Roll out each portion into a rectangular shape, about 1/2 inch thick.
8. 8.
   Spread the filling evenly over one of the rectangles, leaving a small border around the edges.
9. 9.
   Place the second rectangle of dough on top and seal the edges by pressing them together.
10. 10.
    Transfer the filled dough to a baking sheet lined with parchment paper.
11. 11.
    Cover the dough with a damp cloth and let it rise for another 30 minutes.
12. 12.
    Preheat the oven to 180°C (350°F).
13. 13.
    Bake the Vodnjanski Pampagnac for 25-30 minutes, or until golden brown.
14. 14.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Ginger — Peel the ginger using a spoon or a peeler before grating it to remove the tough outer skin.
• Green onions — Use both the white and green parts of the green onions for added flavor and color.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make a substitute by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes to the filling mixture.
• Serve the Vodnjanski Pampagnac warm with a side of soy sauce for dipping.
• Experiment with different fillings such as sautéed mushrooms, shredded chicken, or tofu for added variety.
• Brush the top of the bread with a beaten egg before baking to achieve a shiny golden crust.
• Leftover Vodnjanski Pampagnac can be stored in an airtight container and reheated in the oven for a few minutes before serving.

Serving advice

Slice the Vodnjanski Pampagnac into thick slices and serve it as an appetizer or alongside a bowl of hot soup. It can also be enjoyed as a main course accompanied by a fresh salad.

Presentation advice

To enhance the presentation, sprinkle some additional sesame seeds and finely chopped green onions on top of the baked bread. Serve it on a wooden cutting board or a decorative platter to showcase its rustic charm.