Delicacy matching with wine and beer, too.
No. of servings
|ground red paprika||1||tbsp||1||tablespoon|
|whole milk 3.5%||1.3||cup||300||milliliters|
1. Leaven preparation
Crumble the fresh yeasts with sugar into warm milk. Let it rise (yeasts will appear on the surface of the milk).
2. Dough preparation
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.
Prepare the filling and mix mashed boiled potatoes with cheese, pressed garlic, ground red pepper, crushed cumin and marjoram.
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.
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.