Turkish pastries

Ingredients for 1 servings:

• 3 eggs
• 200 ml sunflower oil
• 400 ml milk, lukewarm
• 42 g yeast (1 cube)
• 1 tsp sugar
• 1 kg flour
• Salt
• possibly sesame
• possibly cumin

Instructions

Working time approx. 45 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Separate two of the three eggs, reserving the yolks for brushing. Crush the yeast in the milk. Fold in the oil, the whole egg, the egg whites, sugar, and salt. Gradually add the flour, kneading by hand. If the dough is too sticky, add more flour. Place the dough in a bowl and set aside to rest until it has doubled in size. Once rested, form the dough into equal-sized balls and let rest for 15 minutes. Preheat the oven to 200°C fan/convection oven. Roll out the balls and cut into triangles. One ball of dough will make two triangles. Fill the triangles with whatever you like, for example, feta cheese, boiled potatoes, or minced meat, and form half-moons. Brush the half-moons with the egg yolks. Add more egg yolks if necessary. Sprinkle the pastries with sesame seeds and cumin if desired. Bake in a preheated oven at 200°C for 20-25 minutes until the croissants are golden brown.