This tasty and healthy dish is very popular in continental Croatia.
I have always made it with store-bought phyllo dough, but it just doesn’t taste the same as the one made with homemade pulled dough.
I never tried making the dough myself as it seemed very hard and demanding. Until now.
My mother-in-law visited us for Easter.
I succumbed to peer pressure and “gentle encouragement” and decided to give it a try with her mentorship. Bučnica turned out very delicious, and I was so proud 🙂
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Armed with this new experience, I have to practice some more to get a better grip of it 😀
The adventurous ones among you can try the craft of making homemade dough, and you will definitely be rewarded with an authentic taste, provided you don’t mess it up 😛
How this post works
We’ll split it into the part for the adventurous and part for the impatient.
If you are adventurous…
…follow instructions under Homemade pulled dough.
If you’re impatient…
…just use 500 g of store-bought phyllo pastry sheets (12-15 sheets) and skip to filling.
Which will it be? Tan-tan-tan!
Tools you need
- Baking pan so you can twist your bučnica to perfection 😉
- Mixing bowls. Perfect thing to make your Bučnica filling in (and the homemade dough if you dare to make it 😉 )
- Measuring spoons to, you know, measure things with them.
- Measuring cups to, you know, same.
- Kitchen scale because baking is a fine art and perfection is a little bit more reachable when you quantify things
- Peeler to peel the pumpkin. Doh.
- Liquid measure cup helps you measure liquid ingredients easier, like water and oil.
- Grater because it’s one letter away from being great, and you also need it to grate the pumpkin.
- Kitchen mittens. Things get hot in the oven. ‘Nuff said.
- Kitchen towels to cover your dough while it’s resting.
Homemade pulled dough
- 500 g (3 3/4 cups) all purpose flour
- pinch of salt
- 1 egg
- 5 tbsp oil
- 300 ml (1 1/5 cup) of lukewarm water
- some oil for coating dough
This is for the adventurous. Proceed at your own risk. 😉
We won’t be using any machines. This is a manual process, so roll up your sleeves. You’ll use your hands and your senses. This can be an almost meditative experience. Or so I’m told…
- Put flour, salt, egg and oil into a bowl.
- Start kneading with your hand and gradually add water.
- Continue kneading until the dough doesn’t stick to the bowl and the consistency is as soft as an earlobe. Secret tip from my mother-in-law’s book.
It sounds simple. It is simple. It needs feeling.
After you knead the dough, let it rest for half an hour covered with kitchen towel. Meanwhile, prepare the filling.
To pull the dough properly, you need a large area, like a dinning table or a kitchen island. Use a clean sheet to pull the dough on.
Pulling the dough is an art in itself. Like kneading, it requires feeling and finesse. Pull it gently with your hands. Be extra careful not to create holes. Sounds simple. Is simple. Requires finesse.
After you pull the dough, sprinkle it with oil and then oil the edges.
Spread the filling like in the photo above.
Roll the dough by lifting the sheet the dough is on and let the dough roll over itself. You might need to help it with your hands if it doesn’t start rolling on its own. Don’t worry if it doesn’t make sense right now, you’ll know it when you see it. And don’t worry if it doesn’t look perfect, it’s not supposed to.
Twist the snake-shaped roll into a greased baking pan to fill it tightly, like in the image below.
Coat with oil and it’s ready for the oven!
- 1 small grated pumpkin or zucchini (about 500 g)
- 500 g (2 cups) cottage cheese or tofu
- 3 eggs
- 1 tbsp salt
- 250 g (2 cups) sour cream (soy for vegans)
- oil or a little melted butter to coat pastry sheets
Bučnica can be salty and sweet, depending on whether you add salt or sugar in your filling. You can use any type of pumpkin you like. For vegetarian variant, instead of cottage cheese, use fresh tofu.
- Preheat oven to 200 °C (390 °F).
- Grate the pumpkin, lightly salt and leave it for 20 min to let the water out. Drain the pumpkin with hands to displace the remaining water.
- Drained pumpkin mix with other ingredients. Add sugar or salt, depending on whether you like it sweet or savory (I like the savory one!)
Rolling the store-bought phyllo dough
If you’re the adventurous type, skip this part and follow the steps for the adventurous under Homemade pulled dough above.
- Count the sheets. Divide into 3 or 4 equal batches.
- Spread one sheet and sprinkle it with melted butter or oil, place another sheet on it, also sprinkle with butter or oil, coat one part with the filling and fold into a roll. Repeat with the rest of the dough and filling.
- You will get 3 or 4 rolls, depending on the pastry package size. My grandma used to make two sweet and two savory rolls by dividing the filling and adding sugar in one and salt in another part 🙂
- Place the rolls on the baking sheet previously smeared with oil or butter. Coat the rolls with melted butter or oil.
Now that the dough is rolled and resting in the baking sheet
- Bake about 30 minutes or until the surface is slightly brown.
If you’d like to make a proper sweet pumpkin strudel, replace the sour cream with the sweet cream, add vanilla sugar, and dust it with powdered sugar when it’s baked.
Serve the savory one hot with plain yogurt.
Have fun with exploring savory and sweet Bučnica 😀
I am really interested in your stories. Let me know how it went for you and did you make the adventurous or impatient variant. Sweet or savory?