Börek with yeast dough

Ingredients for 8 servings:

• 1 kg wheat flour, 550
• 200 ml water or milk
• 200 ml cream, or light cooking cream 7%
• 150 ml oil
• 50 g margarine, or semi-skimmed margarine
• 1 tsp baking powder
• 2 tsp sugar, or beet syrup
• 20 g salt
• 30 g yeast, fresh
• 1 egg(s)
• 1 egg white
• 1 egg yolk
• some milk
• 200 g feta cheese
• 1 bunch parsley, flat chopped
• sesame
• Black cumin

Instructions

Working time approx. 1 hour; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

Mix ingredients 1-11 together until you have a nice, shiny dough. The dough may be a bit sticky at first, but this will ease once it has risen. Let it rise for about 30-40 minutes. Meanwhile, mash the feta cheese with a fork, then mix it with the flat-leaf, chopped parsley. Cut off roughly fist-sized pieces of dough and roll them out with a rolling pin into a circle about 3mm-5mm thick. Divide this circle into 4 or 8 “cake slices,” depending on how large you want the börek to be. Add some of the feta cheese/parsley mixture to the rounded side and roll it up like a croissant, pressing the ends together firmly. You can also fold it into small pockets. Place the rounded side over the filling, fold the two sides over the middle on the left and right, and roll it up to the end. Place the börek on a baking sheet lined with parchment paper and brush with the milk mixed with the egg yolk. Sprinkle with sesame seeds and black cumin seeds and bake at 200°C for approximately 15-20 minutes until golden brown (or longer depending on your oven). You can also fill the börek dough with various fillings.