Macedonian · North Macedonia

Macedonian Stuffed Buns with Ajvar: Slow-Fermented Dough

Name: Macedonian Stuffed Buns with Ajvar: Slow-Fermented Dough
Total time: 120 min
Yield: 6 servings
Cuisine: Macedonian
Ingredients: 1 lb all-purpose flour; 1 packet active dry yeast; 1 cup warm water; 2 tbsp olive oil; 1 tsp salt; 1 cup ajvar (red pepper and eggplant relish); 1 egg, beaten (for egg wash)

A traditional Macedonian dish featuring slow-fermented dough stuffed with a spicy red pepper and eggplant relish, offering a deeper flavor and chewier texture.

120 minutes6 servings

Macedonian Stuffed Buns with Ajvar: Slow-Fermented Dough — Photo: Petrushovska Sanja · CC BY-SA 4.0

Method

In a large bowl, combine flour, yeast, salt, and warm water. Knead until smooth, then let rise in a warm place for 4-6 hours or overnight in the refrigerator.
Preheat oven to 375°F (190°C). Divide dough into 12 equal pieces and roll into balls.
Flatten each ball into a disk, spread ajvar on top, and roll into a cylinder. Pinch the ends to seal.
Place on a baking sheet, brush with beaten egg, and bake for 20-25 minutes until golden brown.
Let cool slightly before serving.
Enjoy with additional ajvar on the side.

Stuffed Buns Ajvar Macedonian Cuisine North Macedonia recipes

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