Prep 10 mins
Cook 1 hr 30 mins
This is a nice MediterraneaF touch for your brunch or your teatime. freshness lasts for at least 3 days.
- 600 g flour
- 300 ml nonfat milk
- 10 g sugar
- 1⁄4 ounce yeast
- 175 ml vegetable oil
- 1 egg
- 1 egg yolk
- 1 teaspoon salt
- 1 tablespoon poppy seed
- 1 cup feta cheese
- 1 cup parsley
- Mix everything together except the egg yolk.
- Wait for 1 hour for batter to double.
- Make small rounds as big as half of your palm.
- Press it with your fingers to make it as big as your palm.
- Mix feta cheese and parsley.
- Put the mixture into these small rounds and close it and round it again.
- Place it on the oiled oven sheet.
- Brush all the batch with the egg yolk.
- Place it in the preheated oven for 30-40 minutes in 350°F.
- Put poppyseed on the batch as desired.
These are very good! The recipe is a bit vague as to how to make them, but if you know how to make yeast bread, just do it the same way. I found that the dough came together nicely with about 1 1/2 tablespoons less than the full 600 g flour. I got 1,105 grams dough, and made 18 35-g buns with filling, and used the rest for a filled loaf. I did let the shaped breads rise until double before baking. I improvised with the filling a bit, using a lot more parsley, feta and some cream cheese. I think the original amounts for the filling would result in very sparcely filled bread, or not be enough for everything. I didn't use the egg wash glaze, but they baked up nicely golden. Thank you for the recipe. They were so light and tasty, I'm thinking about other fillings now.