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
Börek with Yeast Dough
Börek with Yeast Dough

Instructions

  1. Mix ingredients 1-11 together until you get a nice, shiny dough.
  2. 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!
  3. Meanwhile, you can grind the feta cheese with a fork, then mix it with the smooth, chopped parsley.
  4. 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.
  5. Divide this circle into 4 or 8 cake pieces, depending on how big the Börek should be.
  6. Put some of the feta cheese / parsley mixture on the round side and roll up like a croissant, squeezing the ends well.
  7. It can also be folded into small bags.
  8. 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!
  9. Place the Börek on a baking sheet lined with baking paper and brush with the milk mixed with the egg yolk.
  10. 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).
  11. You can also fill the dough in different ways.

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