Börek with Yeast Dough
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 2 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg wheat flour, 550
- 200 ml water or milk
- 200 ml heavy cream, or light cooking cream 7%
- 150 ml oil
- 50 g mararine, or semi-fat mararine
- 1 teaspoon Baking powder
- 2 teaspoons sugar, or beet syrup
- 20 g salt
- 30 g yeast, fresh
- 1 egg (s)
- 1 egg white
- 1 egg yolk
- some Milk
- 200 g feta cheese
- 1 bunch parsley, chopped until smooth
- sesame
- Black cumin
Print Recipe
Pin Recipe Instructions
- Mix ingredients 1-11 together until you get a nice, shiny dough.
- The dough may still stick a little at first, but that will work out once it has risen. Let rise for about 30-40 minutes!
- Meanwhile, you can grind the feta cheese with a fork, then mix it with the smooth, chopped parsley.
- Cut off pieces about the size of a fist from the dough and roll out in a circle with a rolling pin about 3mm - 5mm thick.
- Divide this circle into 4 or 8 cake pieces, depending on how big the Börek should be.
- Put some of the feta cheese / parsley mixture on the round side and roll up like a croissant, squeezing the ends well.
- It can also be folded into small bags.
- Here, the round side is placed over the filling, the two side parts are folded over the middle on the left and right and rolled to the end!
- Place the Börek on a baking sheet lined with baking paper and brush with the milk mixed with the egg yolk.
- Sprinkle with sesame seeds and black cumin and bake at 200 ° C for about 15 - 20 minutes until golden brown (longer or shorter depending on the oven).
- You can also fill the dough in different ways.
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