Pastopites

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.