Kemer-style buns - kemerki
Soft yogurt-based buns filled with spiced minced meat, onions and baby pickles, glazed with egg yolk.
Ingredients
| 1/2 кофичка | yogurt |
| 1 бр | egg white (separated yolk and white - white for the bread machine, yolk for glazing) |
| 100 мл | lukewarm water |
| 2 с.л. | oil |
| 1 щипка | sugar |
| 1 щипка | salt |
| 500 гр | flour |
| 1 пакетче | dry yeast |
| 2 глави | medium onions (for the filling) |
| 300 гр | minced meat (for the filling) |
| 2 с.л. | lyutenitsa (for the filling) |
| — | savory (chubritsa), to taste (for the filling) |
| 10-тина | baby pickled gherkins (for the filling) |
| — | salt, to taste (for the filling) |
| 1 | egg yolk (for glazing) |
| — | olive oil (for glazing) |
Instructions
1/8 portion ≈ 340 kcal — Macros (approximate): Protein: ~14 g, Carbohydrates: ~36 g, Fat: ~16 g 1/6 portion ≈ 510 kcal — Macros (approximate): Protein: ~21 g, Carbohydrates: ~54 g, Fat: ~24 g
For the dough:
- Mix all the products for the dough, using only the egg white from the egg. The yolk is left for the end, to glaze the buns.
- Knead a soft dough and leave it to rise in a warm place. Meanwhile prepare the filling.
For the filling:
- Chop the onion finely and fry it until golden. Add the minced meat and stir until it is fried and crumbled.
- Season with the savory (chubritsa), salt and tomato puree. Mix everything and leave to cool.
- From the dough tear off balls the size of a fist. Roll them out and put filling in the middle. Shape into balls and arrange in a baking tray.
- Glaze the buns with beaten yolk and a very little oil and a cap of fresh milk. Bake at 200 degrees about 15 to 20 minutes.