Turkish yeast pastries

Ingredients for 4 servings:

• 2 cups milk
• 1 cup oil
• 2 egg whites
• 2 egg yolks for brushing
• 3 tbsp sugar
• 2 tbsp salt
• 1 cube of yeast
• 1 kg flour
• 200 g feta cheese
• e.g. parsley, flat, chopped, optional
• sesame
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

filled with feta cheese – the best I’ve ever eaten

First things first: The cup used as a measuring cup holds approximately 250 ml. Warm the milk to lukewarm, dissolve the yeast in it. Add the oil, egg whites, sugar, and salt. Finally, gradually add the flour and knead into a dough. The dough should not be too stiff or dry. Dust with flour and let rise in a warm place for half an hour. Then shape the dough into balls (about the size of a tangerine). Cover and let rise for another hour on a floured surface. Crumble the feta cheese and, if desired, add chopped flat-leaf parsley. Flatten the dough slightly with your fingers, place the feta cheese in the center, roll up, and shape into a snail shape. Brush with egg yolk and sprinkle with sesame seeds. Bake in the oven at 175 °C (top/bottom heat) for approximately 15-20 minutes. When the balls are golden yellow, they are done.