Kaiser rolls / Vienna rolls / 'Kaisersemmel'

Huh, 2 weekends of celebration in a row; first Catholic Easter, then Orthodox. Fortunately, this year I spent both of them at  friends' houses, so I didn't have to cook a lot ( of course, I made coloured eggs - we cant have Easter(s) without them).
Time for something simpler - traditional Austrian bread rolls! They originated from 1760 and are named after Emperor (Kaiser) Franz Joseph I of Austria. What makes them different from other bread rolls is their top divided into 5 symmetric segments, separated by curved cuts.
Recipe from CHEFKOCH.DE http://www.chefkoch.de/rezepte/1153991221641997/Kaisersemmeln-Kaiserbroetchen.html

Ingredients:
Starter-
150 g flour (bakers strong, please)
135 ml water (skin warm)
10 g fresh yeast (instant can be used too)
Main dough-
350 g flour
140 ml water (+,-)
10 g salt
20 g lard or butter, melted
5 g malt (or 1/2 tbs honey)

Method:
Mix ingredients for starter, let it rise. Add other ingredients and knead into homogenous dough. Cover and let it rest for 20-30 minutes (warm spot). Divide into 10 balls, then shape them using any method shown down. Let them rise for 30 minutes. Preheat oven to 220*C. Place a bowl with 1/2 cup hot water on bottom. Bake rolls for 5 minutes; open oven door to let steam escape, then lower temperature to 200*C and bake for another 10-15 minutes.

'Kaisersemmel' / Kajzer Pecivo

Uh, 2 vikenda proslave i feste za redom. Na svu srecu, ove godine sam bila gost oba vikenda, tako da nisam mnogo kuhala. Naravno, obojena jaja smo morali imati (oba Uskrsa; tako je kod nas!).
Vrijeme je za nesto jednostavno - tradicionalno Austrijsko pecivo. Datiraju jos iz 1760-e, a ime su dobile u cast Cara (Kaiser) Franz Joseph I of Austria. Sta ih cini drugacijima od drugih slicnih peciva je njihova povrsina koja je podijeljena u 5 simetricnih segmenata, koji su odvojeni zaobljenim rezom.
Recept iz  CHEFKOCH.DE http://www.chefkoch.de/rezepte/1153991221641997/Kaisersemmeln-Kaiserbroetchen.html

Potrebno:

Startno tijesto-
150 gr brasna (za peciva)
135 ml mlake vode
10 gr svjezeg kvasca (moze i instant)
Glavno tijesto-
350 gr brasna
140 ml vode (+,-)
10 gr soli
20 gr masti ili maslaca, otopljen
5 gr sladi (ili 1/2 K meda)

Nacin:

Pomijesajte sastojke za startno tijesto; ostavite da nadodje. Dodajte ostale sastojke i umijesite glatko, elasticno tijesto. Pokrijte i ostavite odmarati 20-30 minuta. Podijelite na 10 loptica, zatim ih oblikujte prema jednom od metoda prikazanih (gore i dole) . Ostavite ih da rastu oko 30 min. Ukljucite rernu na 220*C. Stavite posudu sa 1/2 solje vrele vode na dno, zatim ubacite kajzerice. Pecite 5 minuta, otvorite rernu da para izadje, smanjite temperaturu na 200*C pa pecite jos 10-15 minuta.

White bread rolls                                                                Rye bread rolls

Other techniques and/or tools of shaping kaiser rolls

Plastic stamps

                                                                                   By hand

Bacon (or Ham) and Cheese Rolls

Bread rolls like these are sold around Australia, and are popular as quick alternative for breakfast and /or lunch. Homemade are, off course, much better and cheaper.

Ingredients:

Dough-

3 cups bakers flour

1/2 cup milk

2/3 cup water

1 tsp salt

1 tsp yeast (instant)

1 tsp sugar

3 tbs oil

Topping-

bacon, (or ham, turkey), diced 

grated cheese 

Method:

Place all ingredients for dough into a bowl or bread machine. Make a soft dough and let it double covered, in a warm spot.

Divide dough into pieces (around 65-75 g each) and shape balls. Place them onto baking sheet (with paper or greased) and press them slightly. Sprinkle with bacon pieces and grated cheese. Let it rest for 20+ minutes. Switch oven to 170*C. Cover with baking paper or al foil (with some space between) and bake for 20-25 minutes. They should stay very soft and cheese should not burn. Good warm or cold.

Pecivo sa Šunkom i Sirom  

Ovakva peciva se prodaju sirom Australije i omiljeni su sastojak za dorucak i/ili rucak za ponijeti. Domace su, naravno, puno bolje i jeftinije!

Potrebno:

Tijesto-

3 solje brasna za peciva

1/2 solje mlijeka

2/3 solje vode

1 k soli

1 k instant kvasca

1 k secera

3 K ulja

Za posuti-

mesnata slanina, rezana na kockice (ili puretina, sunka)

ribani sir

Nacin:

Umijesite tijesto; rucno, mikserom ili u pekacu. Ostavite da nadodje. Podijelite tijesto na komadice oko 65-75 g.  Oblikujte loptice, postavite na tepsiju (namastenu ili sa papirom) i blago pritisnite. Pospite sa sunkom i sirom. Ostavite oko 20+ minuta da se odmore. Ukljucite rernu na 170*C.

Pokrijte peciva sa papirom za pecenje (ili folijom), ali neka ne dodiruje povrsinu.Pecite oko 20-25 minuta. Treba da ostanu mekane i sir ne smije uhvatiti mnogo boje / izgoriti. Dobre tople ili hladne.

Vienna's Rye Bread Rolls

I don't know if we were exhausted, or because it was Sunday, or maybe fact that previous day we've been in Thailand, but Vienna and it's people didn't impress me much. I suppose crew from Austrian airlines had something to do with my opinion! (And I'm not saying all Austrians are arrogant and unfriendly, because one of best people I know is Austrian - Silvia, I'm talking about you!)

We had one day to explore, and this is what we saw. (Recipe for bread rolls is in the middle)

Ne znam da li je bio umor u pitanju, ili zato sto je bila nedjelja, ili mozda cinjenica da smo stigli iz Tajlanda, ali Bec i Austrijanci me se nisu posebno dojmili. Pretpostavljam da su zaposlenici Austrijskog Airlajn-a malo doprinijeli mome misljenju! (I nemam namjeru sve Austriance nazvati arogantnim i neprijateljski raspolozenim, jer jedna od najboljih osoba koje poznajem je Austrijanka - Silvia iz Graza).

Imali smo jedan dan za obilazak, i evo sta smo vidjeli. (Recept je u sredini)

Early Sunday morning in Schonbrunn / Rano nedjeljno jutro u Schonbrunn-u.

Hotel Carlton Opera (Vivaldi, Schubert, Brahms and other have been guests in this hotel. Mozart conducted 'Magic Flute' here!...Not that I cared about it in that early morning - I just wanted a bed to rest).

Hotel Carlton Opera, u kojem su nekad boravili Vivaldi, Schubert, Brahms i drugi. Mozart je komponovao Carobnu Frulu ovdje!...Ne da me je bilo mnogo briga o svemu tome tog jutra - samo sam zelila krevet da se odmorim).

Waiting for our rooms (desperately)....very tired, after whole night on a plane!

Ocajno se ocekuju sobe...jako umorni poslije cijele noci u avionu!

Bread rolls selection at hotel's breakfast (and inspiration for today's recipe)
Izbor peciva u hotelu (i inspiracija za danasnji post).

Recipe 

Ingredients:

2 1/2 cups rye flour

1 cup wholemeal flour

1 1/2 cups bakers (or plain) flour

2 tbs milk powder 

2 tsp salt

1 tbs brown sugar

2 tsp yeast

2 cups water (skin warm)

1/4 cup oil (light olive or similar)

egg white and seeds for topping

Method:

Activate yeast, mix with all other ingredients and knead for 5 minutes.( Alternatively, you can put all ingredients into brad machine and program to knead only.)Let it rise (warm spot, covered bowl). Take out and divide into smaller pieces (I got 18 pieces of 75 grams). Shape into balls, or press into circles, then roll (as swiss roll) into crescents. Place onto oiled baking sheet. Cover and let it rest for 30+ minutes. Preheat oven to 190*C, brush rolls with beaten egg white and sprinkle with seeds.Bake for 15 + minutes.

Recept

Potrebno:

2 1/2 solje razanog brasna

1 solja intergralnog brasna

1 1/2 solja obicnog brasna

2 K mlijeka u prahu

2 k soli

1 K braon secera

2 k kvasca

2 solje mlake vode 

1/4 solje ulja

1 bjelance i sjemenke za povrsinu peciva

Nacin:

Aktivirajte kvasac, umijsajte sa svim ostalim sastojcima i umijesite tijesto. Ostavite (pokriveno toplo mjesto) odmarat dok ne narastei. (Sve ovo mozete uciniti u pekacu; izaberite program za mijesenje).

Izvadite tijesto i podijelite na komadice (ja sam dobila 18 komada po 75 grama). 

Oblikujte loptice ili polumjesece / kifle (razvaljate krug, pa ga zarolate u kiflu). Smjestite ih na nauljenu tepsiju. Pokrijte i drzite 30-ak minuta na toplom.

Ukljucite rernu na 190*C. Premazite peciva bjelanjkom i pospite sjemenkama. Pecite 15+ minuta.

 Afternoon in Vienna (after a few hours of sleep)
Jedno popodne u Becu (nakon par sati odmora)

 

Unavoidable sausage stand (with dear cousins from Graz).

Neizbjezan stand sa Beckim kobasicama (sa rodjacima koji su stigli iz Graza).

              'Bosna'

Vigor wanted to see most important churches, as he studies World's religions.

Vigor je zelio posjetiti najvaznije crkve, obzirom da studira o religijama Svijeta.

                               

     

French Rolls

It's 4 years + since I started blogging. At beginning, it was difficult to me to know who is who, and what name of blog is who's. Now I don't even have to look at name; pictures and writing style, all very recognizable. You, my dear blogger followers, became real friends. I LOVE peeking into your homes and kitchens! I even get worried if  some of you don't write for a long time.

Blogging also helps me with languages. With confidence, I can tell that my Serbo-Croatian (Bosnian...same language) words  are easier to recall and use, and my English is enriched as well. ..Oh, my tipping has improved too.

In that name, cheers!

Most breads of the World contain same ingredients (more or less), but French like their  bread in different shapes! 

Ingredients:

3 cups white bakers flour (or 2 cups white and 1 cup rye flour)

1 tsp salt

1 tsp sugar

1 tsp yeast

1/2 cup yogurt (Greek, or similar)

1 cup warm water

3 tbs oil

( egg white for brushing and seeds for decorating)

Method:

Mix all ingredients together and knead for 5 minutes; cover and let it double (or use bread machine).  After an hour or so ,divide into 12 and shape balls. Then slightly pull edges by rolling between working surface and your palms. Place each roll onto paper lined pan and let it rest (covered) for 20+ minutes. Preheat oven to 180*C, brush rolls with beaten egg white and sprinkle with seeds. Cut slightly each top and bake for 15+ minutes.

Francuske Kifle

Proslo je vise od 4 godine kako sam zapocela pisanje bloga. U pocetku mi je bilo tesko da zapamtim sva vasa imena i koji blog pripada kome. Sad' cesto ne moram niti pogledati ime; fotografije i stilovi pisanja me odmah navedu na vlasnika. Vi, moji dragi sljedbenici, ste postali moji istinski prijatelji. OBOZAVAM zavirivati u vase domove i kuhinje! Cak se povremeno zabrinem kad' primijetim da nekoga od vas nema dugo na listi napisanih postova.

Blogiranje mi isto tako, pomaze sa jezicima. Sa sigurnoscu mogu reci da se mnogo brze sjetim nasih rijeci nego prije, a takodje mi se i Engleski popravio...a, da! brze tipkam takodje. U to ime, zivjeli!

Svi hljebovi / kruhovi svijeta se sastoje od manje-vise istih sastojaka; Francuzi vole njihov kruh u nesto drugacijem obliku.

Potrebno:

3 solje brasna za kruh (ili 2 + 1 solja razanog)

1 k soli

1 k secera

1 k instant kvasca

1/2 solje jogurta (Grcki, tj gusti)

1 solja mlake vode

3 K ulja

(bjelance za premazivanje i sjemenke po izboru)

Nacin:

Umijesite tijesto od navedenih sastojaka, pokrijte i ostavite da naraste (mozete koristiti pekac za mijesenje). Podijelite na 12 loptica (nakon sat vremena +), zatim svaku blago razvucite na krajevima, trljajuci izmedju radne povrsine i vasih dlanova. Smjestite svaku na papiromoblozenu tepsiju, Pokrijte istavite bar 20 minuta da rasu. Ukljucite rernu na 180*C, premazite kifle sa umucenim bjelancetom, pospite sa sjemenkama, zarezite po povrsini i pecite 15 minuta +.

Favourite Baked Goodies / Omiljena Peciva

Another blogers' game; this time we have to choose 5 favourite kinds of rolls.

Draga Tamara  sa bloga 'What's for dessert?' mi je proslijedila ovu igricu. 

Pozivam sve koji zele da ucestvuju da nam se pridruze i prikazu svoja omiljena peciva.

Evo i mojih:

Cheese and Pesto Scrolls

Crescent Walnut Rolls

Poppy Seed Wreaths - Austrian 'Mohnkranzerl'

Salzburger Brezen - Apple Stuffed Soft Pretzels

Conchas - Mexican Sweet Buns

Vietnamese Rice Paper Rolls

Summer menu - light, fresh and no cooking.
These rolls are very often on my table during hot weather in Australia. Easy as placing ingredients on the table and let everyone create meal for them self. Fun too!

Ingredients:
Rice paper rounds (+ bowl of hot water)
Sliced vegetables (carrots, cucumbers, mushrooms, spring onions, lettuce...)
Some sort of proteins (cooked prawns, chicken meat, sliced pork,...)
Herbs (coriander and mint are must, basil...)
Rice noodles (optional), soaked in hot water then drained

-Dipping Sauce (optional - you can use sweet chilli sauce)
1/2 cup Hoisin Sauce
2 tbsp smooth peanut butter
1/3 cup water

Method:
Dip rice paper into hot water; make sure all surface is wet. Place it on your plate, then select ingredients and place them onto lower part of paper. Lift side of paper that is close to you, place it over ingredients. Now fold the sides and roll towards the end of plate. Dip and enjoy!
(Don't leave wet rice paper on your plate for too long - might stick to it!)

 Vijetnamske  rolnice od rizinog 'papira'

Ljetni meni - lagano, svjeze i bez kuhanja.

Ove rolnice su veoma cesto na mom stolu tokom vrele sezone u Australiji. Postavite sve sastojke na sto i svako sebi kreira obrok iz onih sastojaka koje najvise voli. Zabavno takodje!

Potrebno:
Rizin 'papir' (okruglog oblika, izgleda kao plastika) + vrela voda u posudi
Izrezano povrce (na prutice oko 10 cm) mrkva, krastavac, gljive, mladi luk, salata...
Meso kao sto je piletina, rezana svinjetina, kozice / gamobori (kuhano/ peceno)
Zacinsko bilje (korijander i menta su neophodni, bosiljak...)
Tanki rizini rezanci (nodle) koji se samo potope u vodu (ocijedjeni)

- Umak (opciono ili mozete koristiti slatki chili sos)
1/2 solje Hoisin sosa
2 K maslaca od kikirikija
1/3 solje vode

Nacin:
Umocite rizin papir u vrucu vodu, okrecite kako bi se sav skvasio. Postavite na tanjir, zatim poslazite zeljene sastojke na donju polovinu papira. Prebacite dio blize sebi preko sastojaka, zatim zavrnite krajeve i zarolajte dokraja. Umocite u sos i uzivajte!
(Ne ostavljajte namocen papir da dugo stoji; mogao bi se zalijepiti za tanjir.)

Bread Rolls with Sweet Potato (Kumara) Filling / 'Flower Bread'

....

For those who like their breakfast to look special. I used original (Zhong Thang) dough, but any sweet bread dough can be shaped this way. Following recipe is for 6 rolls.

Ingredients:
Zhong Tang starter-
15 g flour
75 g water
(mix flour and water, cook over low heat or microwave until thick; cover and let it cool)
Filling-
125 g cooked sweet potato, mashed
15 g sugar 
25 g  butter
(mix all into smooth paste, wrap into cling wrap and refrigerate)
Final dough-220 g bread flour
40 g sugar
3 g salt
3 g instant dry yeast (or 8 g fresh yeast)
 1  egg + 1 yolk
60 g milk
75 g zhong tang   (room temperature)
40 g  softened butter  

 -egg white for brushing, seeds for decoration

Method: 
Mix all ingredients for dough and knead a bit (or use mixer, breadmaker...). Cover and let it rise (45min-1 hour). Take filling out of fridge , divide into 6. Divide dough into 6. Roll each piece into circle, place 1 part of filling in the middle and bring edges together, forming a ball. Let it rest one time more about 20 min(with smooth side up). Roll each ball gently into a 10-12 cm circle, then cut as shown into 8 wedges, leaving centre uncut. Put the edges of 2 parts together on bottom, then press slightly with your palm. Repeat with others. When all done, brush each with egg white, place some poppy seeds (or other) in the middle . Place all rolls onto lined baking tin. Switch oven to 180*C; when ready place rolls inside and bake for 12-15 minutes, or until golden. Take out and place onto a wire to cool. Consume warm or cold.

Cvjetovi sa punjenjem od slatkog krompira

Pecivo za one koji zele da im dorucak (uzina) izgleda lijepo. Koristila sam Zhong Thang metod tijesta, ali bilo koje tijesto za peciva moze biti oblikovano na ovaj nacin. Navedena kolicina dovoljna za 6 cvjetova.

Potrebno:
Zong tang  smjesa-
15 gr brasna
75 gr vode
(skuhajte ovo u gustu smjesu, pokrijte i ostavite hladiti)
Fil-
125 gr kuhanog slatkog krompira, propasiranog
15 gr secera
25 gr maslaca
(pomijesajte sve sastojke u glatku smjesu, zamotajte u plasticnu foliju i ostavite u frizider). 
Finalno tijesto-
220 gr brasna (za peciva)
40 gr secera
3 gr soli
3 gr instant kvasca (ili 8 gr svjezeg)
1 jaje + 1 zumance
60 gr mlijeka
75 gr pocetne (zong tang) smjese, sobna temperatura
40 gr maslaca, omeksalog

-bjelance za premazivanje + sjemenke za ukrasavanje  

Nacin:
Umijesite tijesto od navadenih sastojaka (rucno sa mikserom ili pekacem..), ostavite pokriveno na toplom da se dize (45min - 1 sat).  Izvadite fil iz frizidera, podijelite ga na 6. Podijelite tijesto na 6 dijelova. Razvaljate svaki u krug, zatim u sredu stavite fil. Sastavite krajeve prstima, ostavite svaku lopticu naopako da se odmori, oko 20 minuta.
Razvaljajte lopte njezno na krugove 10-12 cm, zatim izrezite na reznjeve kako je prikazano, pazeci da sredina ostane neprorezana. Hvatajte po dvije 'latice' pa im krajeve slijepite prstima s donje strane. Lagano pritisnite dlanom. Ponovite sa ostalima, zatim premazite bjelancetom, ukrasite sjemenkama i smjestite na papirom oblozenu tepsiju / pleh.
Ukljucite rernu na 180*c. Kada je zagrijana smjestite peciva unutra i pecite 12-15 minuta, ili dok ne postanu blago zlatne. Izvadite i postavite na zicu za hladjenje. Konzumirajte tople ili hladne.