delicious and fragrant buns that will decorate your holiday table for the holiday of Shavuot.
20 pieces
for the test:
40 g fresh yeast
2 1/4 glasses of water (540 ml)
4 1/4 cup wheat flour (600 g)
1 1/2 cups rye flour (200 g)
4 tbsp olive oil (50 ml)
3 cloves garlic, finely chopped
1 3/4 tbsp salt (25 g)
For filling:
400 g dried tomatoes
100 g of rye flour
300 g of Gouda cheese (or other yellow cheese) cut into cubes
for crushing:
sunflower seeds, sesame, poppy, flaxseed, etc.
Dough preparation:
In a mixer bowl, combine the two types of sifted flour, yeast, olive oil, water,
finely chopped garlic.
Knead for 5 minutes with a nozzle hook.
Add salt and knead for another 5 minutes.
In a separate bowl, combine tomatoes, cheese and 100 g of rye flour, mix.
Add to dough and knead for 2 minutes so that the dough is soft and sticky.
We take from the cup again, crush with a little flour and return to the bowl.
We cover with a foil and put in a warm place for 1 hour or until the dough does not increase in two.
Molding and baking:
We take out the dough and crush it, divide it into 20 equal pieces.
Of which we roll buns 20 cm long.
Cover the baking paper with baking paper.
Smear buns with water and roll in seeds
We spread on a baking sheet, cover with a towel and leave for 30 minutes.
The oven is heated to 200 degrees.
Bake buns for 15 -20 minutes.
The article is based on materials .
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