Savory Triangles
Soft yeast-dough rolls layered with buttered egg cream and, optionally, cheese and thinly sliced ham/cold cuts, cut into zig-zag triangles and baked.
Ingredients
| 900 g | flour | |
| 500 ml | fresh milk | |
| 42 g | fresh yeast | |
| 1 tsp | 5 ml | sugar |
| 1 tbsp | 15 ml | salt (level) |
| 100 ml | oil | |
| 125 g | butter (for the filling) | |
| 1 | egg (for the filling) | |
| — | cheese, thinly sliced sausage/cold cuts, etc. (optional) | |
| 1 | egg (for brushing) |
Instructions
- Into 250 ml of the warm milk add the yeast, sugar and 1 tbsp flour. Leave to froth.
- Sift the flour and salt into a bowl. Add the remaining 250 ml milk, the oil and the frothed yeast. Knead a soft dough. Immediately divide it into 4 equal parts (about 350 g each). Shape into balls, cover and leave in a warm place to rise.
- With a mixer beat 1 egg with 125 g soft butter.
- Roll out each ball of dough (without kneading further) into a rectangular sheet of 35–50 cm. Spread with 1/4 of the butter-egg mixture. Roll up from the short side. Arrange on a baking tray lined with paper. Do the same with the remaining 3, leaving about 2 fingers of space between the rolls.
- Cut each roll into a zig-zag. Leave to rise. Brush with a lightly beaten egg and bake at 180°C.
If you make them with a cheese or sausage filling, still use the beaten butter with egg!