{"id":23245,"date":"2025-01-07T17:13:10","date_gmt":"2025-01-07T15:13:10","guid":{"rendered":"https:\/\/www.recepti.covermagazin.com\/?p=23245"},"modified":"2025-01-07T17:13:10","modified_gmt":"2025-01-07T15:13:10","slug":"buredzici","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=23245","title":{"rendered":"Doma\u0107i bured\u017eici, starinski recept"},"content":{"rendered":"\n<figure class=\"wp-block-image alignnone\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/05\/buredzici.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/05\/buredzici.jpg\" alt=\"\" class=\"wp-image-23253\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/05\/buredzici.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/05\/buredzici-300x200.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/05\/buredzici-150x100.jpg 150w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/05\/buredzici-576x384.jpg 576w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><figcaption class=\"wp-element-caption\">Bured\u017eici- na hla\u0111enju kako bi se mogli zamrznuti<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Doma\u0107i bured\u017eici &#8211; starinski recept<\/h2>\n\n\n\n<p>Bured\u017eici su varijanta sirnice koja ide prema piti od jaja, budu\u0107i da se preljev radi s jajima. Oni su posebni i po svome obliku, odnosno po tome \u0161to se rade na manje komade. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Sastojci za bured\u017eike<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>600 gr bra\u0161na<\/li>\n\n\n\n<li>0,5 \u017eli\u010dice soli za tijesto<\/li>\n\n\n\n<li>400 ml vode<\/li>\n\n\n\n<li>0,5 kg sira (svje\u017eeg po mogu\u0107nosti zrnatog doma\u0107eg sira)<\/li>\n\n\n\n<li>100 ml ulja<\/li>\n\n\n\n<li>0,5 \u017eli\u010dice soli za sir<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Sastojci za prelijevanje<\/h3>\n\n\n\n<p>&#8211; 2 jaja<br>&#8211; prstohvat soli<br>&#8211; 1 vrhnje \/ sira \/ sirnog namaza \/ \u00a0jogurta<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Priprema bured\u017eika<\/h2>\n\n\n\n<p>Zamijesiti tijesto od<strong> pola koli\u010dine<\/strong> <strong>bra\u0161na, soli vod<\/strong>e.&nbsp; Tijesto treba biti konzistentno i da ga se mo\u017ee oblikovati u dvije loptice. Te \u0107ete loptice prebaciti u ostatak bra\u0161na te u njemu lijepo oblikovati, a tijesto \u0107e pokupiti bra\u0161na koliko jo\u0161 treba da bude \u010dvrsto.<\/p>\n\n\n\n<p>Tijesto neka odstoji 10tak minuta, a vi pripremite smjesu za punjenje. Dobro izmje\u0161ajte <strong>sir i prstohvat soli<\/strong> (oko pola male \u017eli\u010dice). Podijelite okvirno na dva dijela, te za svaki dio tijesta iskoristite pola sira.<\/p>\n\n\n\n<p>Razvaljajte na \u0161to je tanje mogu\u0107e, malo po tijestu pokapajte <strong>ulja<\/strong>, te po cijelom tijestu rasporedite sir, odnosno polovicu sira. Sada razvaljano tijesto s nadjevom zarolajte.<\/p>\n\n\n\n<p>Kada tijesto zarolate u du\u017einu, sijecite ga na komade du\u017eine do 10 cm. Te komade mo\u017eete stisnuti na sredini kako bi dobili oblik ma\u0161ne, ali mo\u017eete ih i ostaviti ravne. Bured\u017eici se mogu raditi od razvaljanog ili razvu\u010denog tijesta, malo \u0107e se razlikovati, ali \u0107e biti sli\u010dni.<\/p>\n\n\n\n<p>Pecite u nama\u0161\u0107enoj tepsiji<strong> na 250\u00b0C oko 15 minuta<\/strong>.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Ako \u0107ete zamrznuti bured\u017eike, nemojte ih prelijevati, samo ohladite. <\/li>\n<\/ul>\n\n\n\n<p><strong>Pripremite smjesu za prelijevanje<\/strong><\/p>\n\n\n\n<p>Umutite 2 jaja, malo posolite te dodajte 1 vrhnje. Tako\u0111er mo\u017eete u jaje dodati mlijeka, uz vrhnje dodati i sir ili sir umjesto vrhnja, te vrhnje mo\u017eete zamijeniti jogurtom.<\/p>\n\n\n\n<p><strong>Prelijevanje bured\u017eika<\/strong><\/p>\n\n\n\n<p>Izvadite iz pe\u0107nice bured\u017eike, prelijte ih smjesom i vratite pe\u0107i jo\u0161 2-3 minute.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Zamrzavanje bured\u017eika<\/h2>\n\n\n\n<p>Za zamrzavanje burd\u017eika potrebno ih je pripremiti po receptu iznad, te staviti pe\u0107i, ali ne prirpemati preljev, niti ih preljevati. <\/p>\n\n\n\n<p>Pe\u010dene bured\u017eike (prije stavljanja preljeva) izvaditi iz pe\u0107nice i ostaviti da se ohlade. Kada se dobro ohlade spremite ih u zamrziva\u010d. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Priprema zamrznutih bured\u017eika<\/h2>\n\n\n\n<p>Kada vam treba brzo gotovo jelo, izvadite ih iz zamrziva\u010da, poredajte u tepsiju i stavite u hladnu pe\u0107nicu.<\/p>\n\n\n\n<p><strong>Uklju\u010dite pe\u0107nicu na 200\u00b0C i zagrijte ih par minuta dok pripremite preljev po receptu iznad. Izvadite iz pe\u0107nice, prelijte te vratite pe\u0107i jo\u0161 5-6 minuta<\/strong>.<\/p>\n\n\n\n<p>Bured\u017eici su odli\u010dan na\u010din da pripremite i ispe\u010dete pitu kada imate vremena, ili kada ve\u0107 pravite sirnicu da odvojite i dio vremena za njih, te ih pripremite i ispe\u010dete. Kada se ohlade, spreme se u zamrziva\u010d, a potom se lako mogu pripremiti, budu\u0107i da ih samo kratko treba zape\u0107i. S obzirom da se kod odmrzavanja radi preljev, oni \u0107e biti so\u010dni kao da su tek pe\u010deni i svje\u017ee pripremljeni. U nadjev i za zamrznute bured\u017eike mo\u017eete uz jaje dodati, sir, vrhnje, jogurt, po izboru. Nadjev treba biti poluteku\u0107i, a ne gust.<\/p>\n\n\n\n<p>Ja ovako gotove, zamrznute bured\u017eike, koji su punjeni sirom, \u010desto znam zagrijati u mikrovalnoj, kada su odli\u010dan dodatak nekom brzom jelu ili zamjena za kruh. Na taj na\u010din ih koristim kada imam malo vremena ili u zadnji trenutak shvatim da nema dovoljno kruha. <\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/09\/Buredzici-1.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"399\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/09\/Buredzici-1.jpg\" alt=\"\" class=\"wp-image-24995\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/09\/Buredzici-1.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/09\/Buredzici-1-300x200.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/09\/Buredzici-1-150x100.jpg 150w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><figcaption class=\"wp-element-caption\">Gotovi bured\u017eici<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/09\/Buredzici-2.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"395\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/09\/Buredzici-2.jpg\" alt=\"\" class=\"wp-image-24996\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/09\/Buredzici-2.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/09\/Buredzici-2-300x198.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/09\/Buredzici-2-150x99.jpg 150w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><figcaption class=\"wp-element-caption\">Bured\u017eici pe\u010deni<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/09\/Buredzici-3.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"583\" height=\"396\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/09\/Buredzici-3.jpg\" alt=\"\" class=\"wp-image-24997\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/09\/Buredzici-3.jpg 583w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/09\/Buredzici-3-300x204.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/09\/Buredzici-3-150x102.jpg 150w\" sizes=\"auto, (max-width: 583px) 100vw, 583px\" \/><\/a><figcaption class=\"wp-element-caption\">Bured\u017eici spremni za pe\u010denje od razvla\u010denog tijesta<\/figcaption><\/figure>\n\n\n\n<p>Bured\u017eici su posebno i specifi\u010dno jelo, najve\u0107i dio pripreme uklju\u010duje pripremu tijesta, no, za one koji \u010desto rade tijesto za pite ni to ne\u0107e biti zahtjevno. S obzirom da se za bured\u017eike radi preljev od jaja i sira ili vrhnja, oni su so\u010dni, te osim sira unutar tijesta imaju i taj zanimljiv preljev koji ih oboga\u0107uje i daje im druga\u010diji okus od klasi\u010dne pite od sira ili od jajaru\u0161e, koja se radi s nadjevom od jaja (ili od jaja i sira). <\/p>\n\n\n\n<p><strong>Vezano:<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2022\/04\/Buredzici.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" data-id=\"26927\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2022\/04\/Buredzici.jpg\" alt=\"Bured\u017eici\" class=\"wp-image-26927\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2022\/04\/Buredzici.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2022\/04\/Buredzici-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><figcaption class=\"wp-element-caption\">Bured\u017eici &#8211; pe\u010deni, te tek preliveni sa smjesom jaja, sira i jogurta<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2022\/04\/Buredzici_2.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" data-id=\"26928\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2022\/04\/Buredzici_2.jpg\" alt=\"Bured\u017eici\" class=\"wp-image-26928\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2022\/04\/Buredzici_2.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2022\/04\/Buredzici_2-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><figcaption class=\"wp-element-caption\">Bured\u017eici &#8211; pe\u010deni zajedno sa preljevom od jaja, sira i jogurta<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-recepti wp-block-embed-recepti\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"iZbpwkPdus\"><a href=\"https:\/\/www.recepti.covermagazin.com\/?p=23242\">Bosanska (doma\u0107a) pita sa sirom, SIRNICA<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Bosanska (doma\u0107a) pita sa sirom, SIRNICA&#8221; &#8212; Recepti\" src=\"https:\/\/www.recepti.covermagazin.com\/?p=23242&#038;embed=true#?secret=KXvAY5yggd#?secret=iZbpwkPdus\" data-secret=\"iZbpwkPdus\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Doma\u0107i bured\u017eici &#8211; starinski recept Bured\u017eici su varijanta sirnice koja ide prema piti od jaja, budu\u0107i da se preljev radi s jajima. Oni su posebni i po svome obliku, odnosno po tome \u0161to se rade na manje komade. Sastojci za bured\u017eike Sastojci za prelijevanje &#8211; 2 jaja&#8211; prstohvat soli&#8211; 1 vrhnje \/ sira \/ sirnog [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":23253,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,216],"tags":[631,685,85,564,66],"class_list":["post-23245","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-peciva_pite","category-smrznuta_jela","tag-bosanski-recepti","tag-domaci-recepti","tag-pita","tag-preljev","tag-sir"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/23245","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23245"}],"version-history":[{"count":8,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/23245\/revisions"}],"predecessor-version":[{"id":29791,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/23245\/revisions\/29791"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/media\/23253"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}