Two days before the festival I ate muffins in these beautiful pearls. also I did 2 times and incoming offered to our guests during the feast.
1 package yeast
1 cup hot water
1 cup milk
1 cup olive oil
2 teaspoons sugar
1 teaspoon salt
100-150 gr. until butter at room temperature (the dough will not be mixed in the original recipe 250 gr. I’ve reduced Di)
as it can get flour (about 1 kg. up)
1 egg (yolk and apply this paste on, the whites with the cheese if cheese is to be used IC mix)
Yeast, sugar dissolved in hot water is added. Milk, olive oil, salt and the flour by adding a little hard (the more solid the classic earlobe consistency) dough is made.
Thoroughly kneaded and the dough is divided into 8 parts. Each piece opens (it doesn’t have to be opened very neat) and is smeared into the soft butter.
The roll is done, roll some more on the roll at both ends and is diluted by bukturule reverse is rounded. Each piece is placed in a container or a plastic bag prepared in this way. When it’s in this state can be stored in the freezer.
Oiled pressed onto meringue, and opens with a rolling pin. As shown in Photo 5, or 6 is divided by.
Each piece is placed in the desired interior. I made cheese. My son, I didn’t use because he didn’t like parsley and dill. To use it then the yolk, eggs or cheese I added. Lezzetlendiriyo cheese and egg whites, and cheese surge.
Prepared is placed in the interior into pieces, and wrapped the amulet in the form of. It poured a few drops of olive oil into egg yolk.
And is cooked in a 200 degree oven. The oven pre-heated doesn’t need to be. While warming the oven for yeast dough, the dough is exactly that.
Note: 2 packages dry yeast is to be used if is used. In that case, the melt is mixed directly into the dough without the need to.