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Garlic rounds

    

Delicacy matching with wine and beer, too.

Cook

No. of servings

25

Ready in

40 min.

Difficulty

medium

 

Categories:   

 

Feta cheese7oz200grams
chicken egg1pc1piece
crushed cumin1tsp1teaspoon
flour medium1.1lb500grams
fresh yeast1.5oz42grams
garlic7cloves7cloves
ground red paprika1tbsp1tablespoon
marjoram1tsp1teaspoon
potatoes10.5oz300grams
salt1tsp1teaspoon
sugar granulated2tsp2teaspoon
sunflower oil6.75tbsp100milliliters
whole milk 3.5%1.3cup300milliliters

1. Leaven preparation

whole milk 3.5% 6.75 tbsp (100 ml)  fresh yeast 1.5 oz (42 g)  sugar granulated 2 tsp

Crumble the fresh yeasts with sugar into warm milk. Let it rise (yeasts will appear on the surface of the milk).

Leaven preparation

2. Dough preparation

flour medium 1.1 lb (500 g)  salt 1 tsp  whole milk 3.5% ¾ cup (200 ml)  sunflower oil 6.75 tbsp (100 ml)

In a larger bowl mix to combine flour with salt, leaven, milk and oil.

Dough preparation

3. Let the dough rise

Work the dough and let it rise in a warm place.

Let the dough rise

4. Filling

potatoes 10.5 oz (300 g)  Feta cheese 7 oz (200 g)  garlic 6 cloves  ground red paprika 1 tbsp  crushed cumin 1 tsp  marjoram 1 tsp

Prepare the filling and mix mashed boiled potatoes with cheese, pressed garlic, ground red pepper, crushed cumin and marjoram.

Filling

5. 

Divide the dough into two parts and use a rolling pin to spread each one into rectangle shape. Lay filling on one third of each rectangle. Create two jelly rolls and cut them into approx. 2 cm thin rounds.

6. Baking

chicken egg 1 pc  garlic 1 clove

Place the rounds on the baking tin with lined parchment paper, brush them with beaten egg with pressed garlic. Bake at 355°F (180°C) 20 minutes.

Baking

Bon appetit!

 

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