Savory croissants with feta

Ingredients for 1 servings:

• 200 ml oil
• 2 egg whites
• 1 egg yolk
• 4 tbsp sugar
• 1 cube of yeast, fresh
• 500 ml milk
• 1 kg flour, approximately
• 4 tbsp, heaped flour
• some sesame
• 1 package of feta cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

vegetarian, for about 40 pieces

First, put the fresh yeast, sugar, half of the milk, and 4 tablespoons of flour in a large bowl and mix until there are no or hardly any lumps. Then add the oil, eggs, and remaining milk and mix by hand or mixer. Add enough flour to form a nice yeast dough that only slightly sticks to your fingers. Brush the dough with a little oil and cover with cling film. Keep it somewhere warm, e.g. wrap it in a blanket, and let it rise. After it has risen, knead it again and keep it warm again. Once it has risen, form it into about 40 balls that are half the size of your fist. Use a rolling pin to roll out the balls one after the other until they are about 0.3 cm thick. Spread some feta cheese on the bottom of the flatbread, score the dough with a knife, and roll it up from bottom to top so that the slits are now at the top. Place these rolls in a baking dish, leaving space between each roll, and brush them with egg yolk. Sprinkle sesame seeds on top if desired. Bake at 200°C for approx. 20 minutes.