Delfina`s Yogurt Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 3 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
For the dough: (pre-dough)
- 150 g wheat flour, Mediterranean type 550
- 150 g water
- 10 g yeast, fresh
For the dough: the pre-dough and
- 350 g wheat flour, Mediterranean type 550
- 140 g yourt, (Turkish or Greek)
- 60 g milk
- 2 teaspoons salt
- 1 tablespoon baking malt
- 1 tablespoon malt extract, (barley malt extract)
- possibly poppy seeds, sesame seeds, wheat bran to taste
Print Recipe
Pin Recipe Instructions
- Make a smooth dough from the first three ingredients and let rise for about 90 minutes. Add the pre-dough to the remaining ingredients and knead in the food processor for 6 minutes on speed 2. Now cover the dough well and let it rest for about 10 minutes. Now knead the dough briefly with your hands and work into a ball. Let rest well covered for 30 minutes. Now weigh out the dough pieces of approx. 84 g and make them round and then elongated. Place on a baking sheet lined with baking paper and again, well covered, let rest for 30 minutes. After 20 minutes, cut into the rolls lengthways with a baker`s knife. Now place the tray on the second rail from below in the oven preheated to 240 ° (O / U) and steam well. After 10 minutes, turn the oven down to 190 ° and bake for another 20 minutes. Tip: If you like, you can brush the dough pieces with a little water before the last dough rest and carefully press them into poppy seeds, sesame seeds, wheat bran or similar.
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