Stuffed gevrek pretzels with kashkaval cheese
Twisted yeast-dough gevrek pretzels filled with grated kashkaval, brushed with honey water and sprinkled with poppy and caraway seeds.
Ingredients
| 300 мл | fresh milk |
| 10 г | fresh yeast |
| 1 с.л. | sugar |
| 1 ч.л. | salt |
| 3 с.л. | oil |
| 450 г | flour |
| 150 г | kashkaval cheese, grated |
| — | honey water, for glazing |
| — | poppy seeds, for sprinkling |
| — | caraway seeds, for sprinkling |
Instructions
METHOD: In a small bowl mix the warm fresh milk with the sugar and the yeast, stir to dissolve the yeast and add 3-4 tbsp of the flour. Leave to rise in a warm place.
Sift the remaining flour into a bowl, make a well and add the salt, the oil, the warm fresh milk and the risen yeast, knead a not too soft dough, set aside to double in volume.
Divide the dough into 10 equal parts shaped into balls. Roll out each ball with a rolling pin into rectangles, place grated kashkaval along the length in the middle and roll into ropes. Twist the ropes two by two, pinch them at the ends so they don't open and arrange them in a tray lined with baking paper.
Leave in a warm place to rise again for about 30 minutes.
Brush the gevreks with honey water and sprinkle with the seeds.
Place the tray in an oven preheated to 180 degrees and bake for about 15-20 minutes maximum - depending on your oven.