Columbian Soft Bread
You can find so many variations of this recipe from all over Southeastern Europe.
This simple dough will take either sweet or savoury additions and once again, I encourage you to use your imagination and create something perfect for you.
Makes 15
500g of flour (3 cups)
7g dry yeast
250 ml warm milk (1 cup)
2 tablespoons sugar (40g)
1 tsp salt (5g)
150 ml of oil (just under 2/3 of a cup)
1 egg
1 egg white
Coating:
1 yolk
3 teaspoons hot water (15mls)
7g dry yeast
250 ml warm milk (1 cup)
2 tablespoons sugar (40g)
1 tsp salt (5g)
150 ml of oil (just under 2/3 of a cup)
1 egg
1 egg white
Coating:
1 yolk
3 teaspoons hot water (15mls)
• Mix the flour, salt, sugar and dry yeast together.
• Add eggs, egg whites, oil and finally pour the warm milk and knead into a soft dough.
• Add eggs, egg whites, oil and finally pour the warm milk and knead into a soft dough.
• Leave it in a warm place to double in size for about an hour.
• On a lightly floured surface, deflate risen dough by gently kneading then divide into 15 pieces. Roll each piece into a ball shape.
• Line baking tray with baking paper and preheat oven to 200°C
• Roll each ball flat with a rolling pin into an oval shape. *If adding fillings, do so now.
• Roll flat dough up like a croissant and bend it a little on a lined baking tray. Ensure the end of the dough is on the bottom so it does not unroll during baking.
• Allow to sit for 10 minutes then mix yolk and water then brush the top of each roll and bake for 12-15 minutes or until golden brown.
Comments
Post a Comment