Fall season is here and so are chilly mornings, cozy blankets, and cravings for some comfort food. I don’t know about you, but freshly baked bread of any kind is total comfort food for me. In fact, warm bread and butter is all I need to be happy in the winter. Not the best choice for my waistline but hey you only live once. One of my new favorite bread recipes is this stuffed braid or punjena pletenica. Stuffed with feta cheese it makes a delicious addition to any fall meal.

Recently, I was in the mood for bread and thought why not make my traditional Pletenica a little more interesting? So I decided to roll out each strand and fill it with a feta and egg mixture. While the cheese tends to melt into the bread as it bakes and sort of disappears, here and there you’ll come across a large piece of feta and it’s such a treat. Did I mention how soft and fluffy this bread is? Because there’s yogurt and milk in the recipe, it makes for a soft and decadent bread that is as delicious as it is beautiful.

My favorite way to serve this is to make a few and then display them in a bread basket in large pieces. My regular un-stuffed version is always a hit at family meals, so I’m sure the next time I make this stuffed version it will be just as popular. If you follow me on Instagram (and if you don’t then you should!), you’ll know I shared a photo of this on my IG story. And so many messages came through asking where the recipe for this was. And it’s finally here!

This recipe would be perfect for a party. In fact, for my next gathering, I plan to make these in smaller individual sizes. I hope you enjoy this recipe, I know I certainly do. It makes such a beautiful addition to any table and be customized to your tastes. Spinach and feta, an herby filling, you name it. Give this recipe a try and send me a message on Instagram to let me know how you like it!

P.s. I’m very active on IG, so if you run into any issues or have questions while preparing this (or any) recipe, send me a direct message, I’m always happy to help!

Looking for more baked goods? Check out the bakery section for both sweet and savory recipes!

Punjena Pletenica/Stuffed Braided Loaf

Recipe by The Balkan HostessCuisine: Balkan

Servings

pieces

Prep time

hour

minutes

Cooking time

minutes

A simple braided bread recipe that can be stuffed or served plain.

Ingredients

2 cups (472 ml) milk, warm
1 tablespoon (13 g) sugar
1 tablespoon (9 g) active dry yeast
4 large eggs
1 cup (236 ml) kefir or yogurt of choice
1/2 cup (120 ml) oil
1 teaspoon (6 g) salt
4-5 cups (480-600 g) or more flour
Filling
2 cups (300 g) feta cheese
1 large egg
1/2 teaspoon (3 g) salt
Egg wash + Topping
2 egg yolks
Sesame seeds, optional

Directions

In a small bowl or large mug, pour in the warm milk, sugar, and dry yeast. Stir and place in a warm place to proof.
In a large mixing bowl, combine the eggs, yogurt, oil, and salt. Whisk together until all ingredients are combined.
When the yeast has proofed, add it to the mixing bowl. Stir and then begin adding flour a little at a time. Use a wooden spoon to mix the dough and then switch to using your hands.
Knead the dough until it’s smooth and no longer sticks to your hands. Cover with a clean kitchen towel and place in a warm place to rise for about 1 hour (less if your kitchen is very warm). The dough should double in size.
Prepare the filling by combining all the filling ingredients in a bowl. Set aside.
Once the dough has risen, transfer it to a floured work surface and divide it into 6 equal balls of dough. Working with one dough ball at a time, roll and stretch it into a rope. Using a rolling pin, flatten each rope slightly and to the middle add the filling (about 1 tablespoon). Pinch the edges of the dough together to enclose the filling into the rope and then roll slightly to ensure the filling is secure inside (see slideshow above).
Working with 3 ropes at a time, braid the dough. Secure the ends.
Repeat the above steps with the remaining 3 balls of dough and filling to make another braid.
Preheat oven to 350 F/175 C and line a baking sheet with parchment paper.
Transfer the braids to the baking sheet, cover with a clean kitchen towel, and allow to rise 30 minutes.
After the braids have risen, brush each braid generously with the egg yolks. Sprinkle with sesame seeds if using.
Bake the braids for 35 – 40 minutes until golden brown and baked through.
Allow to cool slightly and enjoy!