Dough
200g milk
200g water
20g fresh yeast
10g sugar
1 egg white
700g flour
5g salt
Filling
100g walnuts
100g poppy seeds
150g EVO
Top
1 egg yolk
1 tbsp yogurt
200g milk
200g water
20g fresh yeast
10g sugar
1 egg white
700g flour
5g salt
Filling
100g walnuts
100g poppy seeds
150g EVO
Top
1 egg yolk
1 tbsp yogurt
- Put milk and water in TM bowl and warm for 1.5 minutes at 37°C on Speed 1
- Add yeast and mix for 4 seconds on Speed 4
- Add sugar and egg white. Sift in flour and add salt. Knead for 5 minutes
- Put dough in a bowl and cover with plastic film. Let it rise for 1 hour
- Chop walnuts for 10 seconds on Speed 6
- Add poppy seeds and EVO. Mix for 10 seconds on Speed 3
- Cover oven tray with wax paper. Brush it a little bit of EVO
- After risen, divide the dough into 8 pieces. Sprinkle some flour on the surface. Roll each piece with rolling pin approx 17x27cm
- Spread the sauce over. Start rolling from the long end, rolling into a log shape. Give it a spiral shape
- Place the breads on oven tray. Let them rise for another 30 minutes
- Beat egg yolk with yogurt. Brush it on the breads
- Bake it in preheated oven at 170°C for 40-45 minutes
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