John Myers
Contents
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Ingredients
Dough:
- 2 tbsp Butter at room temperature
- 100 ml Low fat milk
- 280 g Flour
- 1 packet Dry yeast
- Alternatively 1/2 cube of fresh yeast, or the other way around
- 2 tbsp Cold pressed olive oil
- 1 tsp Sugar
- 1 pinch Salt
- 1 Pc. Egg size M
Filling:
- 0,5 Pc. Sheep milk cheese
- 1 Pc. Spring onion
- 1 bunch Fresh smooth parsley
For painting:
- 1 Pc. Whisk the egg yolk with 2 tablespoons of the above milk, use the egg white for other purposes
to sprinkle:
- Sliced almonds and / or sesame seeds
Instructions
- Mix flour, yeast, 80 ml lukewarm milk, oil, butter, sugar, 1 egg and a pinch of salt in a bowl by hand and knead until the dough no longer sticks to the bowl and hand.
- Cover with a clean kitchen towel and let rise in a warm place for about 30 minutes.
- For the filling, cut the sheep's cheese (approx. 100 g) into small cubes, roughly cut the parsley together with the stems that are not too thick (discard them) and cut the spring onions into fine rings.
- Knead the dough again on a floured work surface, remove small pieces of dough and shape into balls. With your hands, shape them into circles the size of a saucer and cut into each side about 6 cm on the right and left, so that a hole is created when you lift the dough.
- Put some sheep cheese and parsley with spring onion in the middle. Pull the right side over the filling so that it can be seen through the hole and also place the left side over the filling so that the filling is still visible. Pinch the ends together.
- Mix the egg yolk with the 2 tablespoons of milk taken from the total amount and use it to brush the particles around the hole, sprinkle with flaked almonds or sesame seeds.
- Bake at 170 ° C on the middle rack for approx. 20 - 30 minutes until the pieces are lightly browned. Top / bottom heat 190 ° C.
- As you can see in the one picture, I hadn't prepared enough filling and without further ado I made 2 Easter wreaths and an Easter bunny.
Nutrition
Serving: 100gCalories: 359kcalCarbohydrates: 41.5gProtein: 7gFat: 18.3g
