Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
To shape
How it's done
Dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, yoghurt and water, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Filling
Place the cheese in a bowl with all the other ingredients up to and including the salt, mix well.
To shape
Divide the dough into 15 portions. On a lightly floured surface, roll out the dough into circles (each approx. 12 cm in diameter). Brush the edges with a little egg, place about 2 tbsp of filling on the lower half of each circle. Fold the other half over the top, press the edges down firmly. Place the dough parcels on two baking trays lined with baking paper, glaze with the remainder of the egg. Mix the sesame and caraway seeds, sprinkle on top.
To bake
Approx. 20 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
| Tip: | They are best eaten lukewarm. |
|---|
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