Coiled buns

Submitted by enr on 05 Jan 2014
700 g flour
21 g fresh yeast (1/2 cube)
300 ml milk
4 tbsp sunflower oil
1 tbsp sugar
1 tsp salt
300 g feta cheese
125 g butter or pork lard
4 tbsp yogurt
Coiled buns
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Dissolve the yeast in heated milk and leave for ten minutes. In a deep bowl pour 600 g of flour, salt and sugar and confusion well. Remaining flour will have to flattening. Make a well and add the milk, which is dissolved yeast and 3 tbsp sunflower oil. Knead the dough and divide it into 2 equal parts. Melt the butter cow and crush the feta cheese. Do not wait for the dough to rise. Take one half of the dough and then roll out on a rectangular sheet of a thickness of about 3-4 mm. Smear it well with fat and sprinkle with feta cheese everywhere. Shrink-wrapped dough from the edges, so as to cover the filling and form a small rectangle. Again roll out thinly, brush it again with oil and sprinkle feta cheese. Repeat wrap and roll out again, pulling the dough more in one direction. Resulting larger rectangle roll as baguette and elongated as you can to make a thick 4-5 cm. * * Cut the baguette into equal parts 4-5 cm. Repeat with other half of dough. If you have a large surface for sharpening and long rolling pin, you can do it at once. * Received * Arrange rolls in a pan on baking paper with the cut part up and leave at least half an hour to rise. Spread with the remaining oil and yogurt (you can use and yolk). Bake at 180 degrees until ready. After removing from the oven, while still hot, brush the buns with a mixture of 1 tbsp sunflower oil and 1 tbsp water.
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05 Jan 2014