- 2 teaspoons dry instant yeast
- 1 tablespoon sugar or honey
- 100ml warm milk
- 500g all-purpose flour, plus extra for kneading and flouring
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 150 ml warm milk (extra)
- 2 tablespoons olive oil
- 1/2 teaspoon vinegar or lemon juice
- 100 g butter, melted and cooled
- 1 egg yolk
- 2 tablespoons milk
- Mix together yeast, sugar, and 50ml warm milk. Set aside to rise (10 min.)
- Meanwhile, sift the flour and salt together. Make a well in the middle and add beaten eggs into it, 50 ml warm milk, olive oil, vinegar and yeast mixture. Knead the dough with your hands or in your mixer until it separates from the sides of the bowl. Remove dough, place on lightly floured surface and knead for about 10 min. Place in a greased bowl, cover with a towel and leave to rise for an hour.
- When ready, divide the dough into 8 equal parts.
- Roll each piece of dough out into a roughly rectangular shape (3-5 mm thick.) Brush all the pieces with cooled, melted butter.
- Place one piece of rectangular dough over another one and start to roll into a cylinder. Do the same with the rest of the dough; you will end up with 4 cylindrical rolls altogether.
- Cut each roll into three pieces in this way – slice at both ends of the roll about 1.5 inch long each, and put these two pieces aside. Then cut the middle part of the roll into 4 triangles.
- Preheat oven to 180C. Grease or line a large baking tray. In the middle of the tray, arrange the cut ends of the rolls around each other to form a circle, placing the cut sides down. Arrange the cut triangles to completely surround the middle circle. Cover with towel and leave the dough to rise in a warm place for about 30-40 minutes.
- Beat the yolk with the milk with a fork to form a glaze and brush top of the bread with the glaze.
- Bake bread for 20-30 minutes, reducing the temperature to 160C after 10 minutes in the oven.
- Brush bread with melted butter, cover with a towel and leave to cool for 10-15 min.
- Serve and Enjoy!
Submitted By: Maya Stanley