Waiting time: 2 hours
Execution time: 30 minutes
Servings: 10-12
Components
For the yeast
- 1 sachet of dry yeast
- 150 g flour for all uses
- 250 ml warm milk
- 1 tbsp. granulated sugar
For the dough
- 850 g flour for all uses
- 500 gr. paste
- 250 ml of warm water
- 150 ml of melted fat from the salts
- 1 tsp salt
- 1 cinnamon sticks
- Ι κ.σ. chopped coriander (optional)
Execution Method
For the yeast
- Put the yeast, sugar and warm milk in the bucket of the mixer and mix with a whisk until the yeast dissolves.
- Add the flour and mix. Cover the bowl with a film and leave in a warm place for about 30-60 minutes until it doubles in size.
For the dough
- Put the salts in a saucepan and cook over medium heat until the fat melts.
- In a large bowl put the flour, cinnamon and fat from the pastries and rice them all together until they look like crumbs.
- Next, make a hole in the center and pour in the lukewarm water, yeast mixture, salt, and knead until it becomes an elastic and smooth dough.
- Then add the salts and the coriander and knead again.
- Put the dough in a lightly oiled bowl, cover it with a film and let it rise for about 1 hour in a warm place until it doubles in volume.
- Preheat the oven to 180. C.
- Cut the dough into pieces weighing 180 gr and form balls with your hands.
- Place the balls in pans that we have coated with oil glue and let them swell for about 30 minutes.
- Bake for about 60 minutes until golden brown.