Twisted Rolls (Vити питки)
Twisted, snail-shaped rolls made from a soft yogurt-and-oil dough; from vili-blog.blogspot.bg. (The second number after each ingredient is a scaled-up quantity.)
Ingredients
| 130 (195) ml | yogurt |
| 150 (225) ml | water |
| 80 (120) ml | oil |
| 1 (1.5) tsp | salt |
| 1 (2) tsp | sugar |
| 380-400 (600) g | white flour |
| 2 (3) tbsp | wholewheat flour |
| 7 (10.5) g | dry yeast |
| — | egg, for brushing |
Instructions
- If kneading the traditional way, the sequence is the same.
- The risen dough is divided into 6 pieces, which are rolled out into long ellipses. Each of them is cut lengthwise with a knife (a pizza/rolling cutter is best) into strips 1 cm apart, keeping the ellipse intact — i.e. start one centimetre from one end and finish one centimetre from the other end.
- Then it is rolled up diagonally across the cuts, and the resulting roll is shaped like a snail.
- The rolls are left to rise again for 20–30 minutes (or as long as needed), then brushed with beaten egg and baked in an oven heated to 200° until done.