Garlic rounds

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).

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.

3. Let the dough rise

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

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.

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.