Börek with Yeast Dough

Summary

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

1. Combine 1 kg flour, 200 ml water or milk, 200 ml heavy cream, 150 ml oil, 50 g margarine, 1 teaspoon baking powder, 2 teaspoons sugar, 20 g salt, 30 g fresh yeast, 1 egg, and 1 egg white in a large bowl. Knead for about 5 minutes until smooth and shiny. The dough may be sticky at first, which is normal.
2. Cover the bowl with a damp cloth and let the dough rise at room temperature for 30 to 40 minutes until roughly doubled in size.
3. While the dough rises, crumble the feta cheese with a fork and mix it with the finely chopped parsley.
4. Divide the dough into 8 equal portions (each roughly fist-sized). Working with one portion at a time, use a rolling pin to flatten it into a thin circle about 3-5 mm thick.
5. Cut the circle into 4 or 8 wedge-shaped pieces, depending on desired börek size.
6. Place some of the feta and parsley filling on the wider end of each piece and roll it up tightly like a croissant, pinching the ends together firmly to seal.
7. Alternatively, fold each piece into a small bag: place the filling in the center, fold the rounded side over it, then fold the two side corners inward and roll to seal.
8. Place each prepared börek on a baking sheet lined with parchment paper.
9. Mix milk with the egg yolk and brush the mixture over each börek.
10. Sprinkle each börek with sesame seeds and black cumin.
11. Bake at 200 °C (392 °F) for 15 to 20 minutes until golden brown.