Banitsa with Yeast

Banitsa with Yeast Recipe from Macedonia - Delicious and Traditional

Region / culture: Macedonia | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 6

Introduction

Banitsa with Yeast is a traditional Bulgarian pastry that is beloved for its flaky texture and delicious taste. This savory or sweet pastry is versatile, making it perfect for breakfast, a snack, or even as a dessert. The recipe involves a yeast dough that is rolled out thin, filled, and then baked to perfection. Whether you're a seasoned baker or new to the kitchen, this Banitsa recipe will guide you through creating a delightful treat that's sure to impress.

History

The origins of Banitsa can be traced back to the Ottoman Empire, with its roots deeply embedded in Bulgarian cuisine. It has been a staple in Bulgarian households for centuries, traditionally prepared for significant occasions and holidays such as Christmas, New Year's, and Easter. Over time, the recipe has evolved, with various regions adding their unique twists, but the essence of making Banitsa has remained the same, symbolizing family, tradition, and the warmth of home.

Ingredients

1.5 tsp of dry yeast
0.5 tsp of sugar
0.25 cup of lukewarm water
0.5 tsp of salt
3 cups of all purpose flour
1 cup of lukewarm water
1 cup of melted butter

How to prepare

Dissolve 0.5 tsp of sugar in 0.25 cup of lukewarm water.
Sprinkle yeast over the sugar-water mixture and let it stand for approximately 10 minutes.
Sift flour into a bowl and create a well in the center.
Add salt and the yeast mixture to the well.
Then, pour in 1 cup of lukewarm water and begin mixing to form a dough.
Knead the dough, gradually adding more flour until it reaches a soft, non-sticky consistency.
Divide the dough into 9 equal sections and shape them into balls.
Allow the dough balls to rest for a few minutes.
Take each ball and roll it out until it reaches the size of a pie plate, approximately 9 inches in diameter.
Arrange the rolled-out circles into piles of three, brushing each circle with melted butter.
You should have three piles, each containing 3 circles brushed with melted butter, except for the top circle.
Take one circle and roll it out further on a table, stretching it as much as possible.
The edge of the circle should be thin, just like the rest of the circle.
Brush the circle with melted butter.
Spread 0.33 of your prepared filling along the bottom edge of the circle and continue spreading it along one side.
Roll up the circle, then cut it in half lengthwise and seal each end with your fingers.
Place the prepared pastry on a buttered baking pan.
Repeat the process with the remaining circles.
This will yield 6 strips of pastry.
Brush the pastry strips with butter.
Allow them to rise for approximately 0.5 hour, then bake in a preheated oven at 350°F (177°C) for about 0.5 hour, or until they are fully cooked.

Variations

1. Cheese Filling: Mix crumbled feta cheese with eggs and yogurt for a traditional savory filling.
2. Spinach Filling: Add sautéed spinach, onions, and feta cheese for a nutritious twist.
3. Sweet Pumpkin Filling: Combine grated pumpkin with sugar, cinnamon, and walnuts for a sweet version.

Cooking Tips & Tricks

1. Ensure the water is lukewarm when dissolving the yeast and sugar to activate the yeast properly.

2. Knead the dough until it's smooth and elastic; this will help create the flaky layers Banitsa is known for.

3. When rolling out the dough, aim for a thin, even layer to ensure it cooks evenly.

4. Brush each layer with melted butter generously to achieve a rich flavor and golden color.

5. Allow the Banitsa to cool slightly before serving to let the layers set and make it easier to cut.

Serving Suggestions

Banitsa with Yeast can be served warm or at room temperature. It pairs wonderfully with plain yogurt or a cup of ayran (a salty yogurt drink) for breakfast or a light meal. For a sweet version, serve with powdered sugar on top or a side of honey.

Cooking Techniques

The key technique in making Banitsa is rolling the dough thinly and evenly, which ensures the pastry cooks through and achieves its characteristic flaky texture. Brushing each layer with butter and allowing the rolled dough to rest before baking are also crucial steps.

Ingredient Substitutions

1. Vegan Version: Use plant-based butter and a vegan filling to make a dairy-free Banitsa.

2. Whole Wheat Flour: For a healthier option, substitute half of the all-purpose flour with whole wheat flour.

Make Ahead Tips

The dough for Banitsa can be prepared ahead of time and stored in the refrigerator overnight. Allow it to come to room temperature before rolling out and filling.

Presentation Ideas

Serve slices of Banitsa on a platter garnished with fresh herbs or a dusting of powdered sugar for sweet versions. A beautifully set table with Bulgarian motifs can enhance the traditional experience.

Pairing Recommendations

Banitsa pairs well with Bulgarian white wines or a light red wine for savory versions. For sweet Banitsa, a dessert wine or a cup of strong coffee complements the flavors beautifully.

Storage and Reheating Instructions

Store leftover Banitsa covered in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (177°C) for about 10 minutes or until warmed through.

Nutrition Information

Calories per serving

A typical serving of Banitsa with Yeast contains approximately 300-350 calories. The exact calorie count can vary based on the size of the serving and any additional fillings used.

Carbohydrates

A serving of Banitsa with Yeast contains approximately 45-55 grams of carbohydrates. The primary source of these carbohydrates is the all-purpose flour used in the dough. Carbohydrates are essential for energy, so a slice of Banitsa can provide a quick energy boost.

Fats

The melted butter used in the recipe contributes to the fat content, with a serving containing about 15-20 grams of fat. While butter adds flavor and contributes to the pastry's flaky texture, it's important to consume it in moderation as part of a balanced diet.

Proteins

Banitsa with Yeast provides about 5-10 grams of protein per serving, mainly from the flour. Protein is crucial for building and repairing tissues, making Banitsa a satisfying option for a light meal.

Vitamins and minerals

This pastry offers a range of B vitamins, particularly from the yeast and flour, which are essential for energy metabolism. Additionally, it contains minerals such as selenium, phosphorus, and iron, contributing to overall health and well-being.

Alergens

The primary allergens in Banitsa with Yeast include gluten (from wheat flour) and dairy (from butter). Individuals with sensitivities or allergies to these ingredients should exercise caution.

Summary

Banitsa with Yeast is a delicious, energy-rich pastry that provides carbohydrates, fats, and proteins, along with essential vitamins and minerals. However, due to its calorie, fat, and allergen content, it should be enjoyed in moderation as part of a balanced diet.

Summary

Banitsa with Yeast is a versatile and delightful pastry that holds a special place in Bulgarian cuisine. Whether you're making a savory or sweet version, this recipe offers a delicious way to explore traditional Bulgarian flavors. With its rich history, nutritional benefits, and the joy of making it, Banitsa is more than just food; it's a celebration of culture and family.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little cottage in the countryside. Maria was known for her delicious homemade pastries, and I always looked forward to our baking adventures together.

On that particular day, Maria had a special treat in store for me - her famous Banitsa with Yeast. I had never tried this traditional Bulgarian dish before, and I was excited to learn how to make it. As we sat at her kitchen table, Maria pulled out a weathered old recipe book that had been passed down to her from her grandmother. She explained that this recipe had been in her family for generations, and she was thrilled to share it with me.

Maria began by showing me how to prepare the dough for the Banitsa. She mixed together flour, yeast, sugar, and warm milk, kneading the mixture until it formed a soft and elastic dough. As she worked, she told me stories of her own grandmother, who had taught her how to make this dish when she was just a little girl. I could see the love and passion that Maria had for cooking, and I felt honored to be learning from her.

After the dough had risen, Maria rolled it out into a thin sheet and brushed it with melted butter. She then sprinkled a generous amount of crumbled feta cheese and fresh parsley over the dough before rolling it up into a long cylinder. Maria carefully coiled the dough into a spiral shape and placed it in a greased baking dish, tucking the ends underneath to create a beautiful braided pattern.

As the Banitsa baked in the oven, the savory aroma filled Maria's kitchen, making my mouth water in anticipation. When the dish emerged golden and bubbling, Maria cut it into slices and served it to me with a dollop of tangy yogurt on the side. The first bite was a revelation - the crispy layers of pastry melted in my mouth, complemented perfectly by the creamy cheese and herbs. I had never tasted anything like it before, and I knew that I had to learn how to make it myself.

Maria patiently guided me through the steps of making Banitsa, teaching me the importance of precision and patience in the kitchen. She showed me how to knead the dough until it was smooth and elastic, how to roll it out into a thin sheet without tearing it, and how to layer the filling evenly to ensure a perfect balance of flavors. With each batch we made, I could feel my confidence growing, and I began to experiment with different variations of the recipe, adding my own twist to the traditional dish.

Over the years, I have continued to make Banitsa with Yeast, sharing the recipe with friends and family who have all fallen in love with its delicious flavors. Each time I prepare this dish, I am reminded of Maria and the special bond we shared in her kitchen that summer day. Her passion for cooking and her dedication to preserving her family's culinary traditions have inspired me to do the same, passing down this recipe to future generations so that they too can experience the joy of creating something truly special from simple ingredients and a touch of love.