For the dough:
½ cup and 1 tablespoon whole milk (130 ml)
1 teaspoon instant dry yeast (3 g)
1 tablespoon sugar (14 g)
½ teaspoon salt (3 g)
1 egg (50 g)
4 tablespoons of Soya Sunflower Oil (60 ml)
2 ¼ cups wheat flour (300 g)
1 egg yolk for brushing (20 g)
Dough: In a bowl, dissolve the yeast in the warm milk. Add the sugar, salt, egg and Soya Sunflower Oil. Mix and leave to rest for about 15 minutes.
Add the wheat flour using a spatula. Then knead until you have a smooth dough that doesn't stick to your hands.
Portion out the dough.
Portion into balls of 40 g each and leave to rest until it doubles in volume.
The dough should then be kneaded until it is smooth and does not stick to your hands.
Finishing: roll out the dough with a rolling pin, add the filling and close according to the shape you have chosen. Arrange on baking sheets and brush the surface with egg yolk mixed with a little water.
Bake in the oven.
Bake in a preheated oven at 160°C for about 15 minutes or until completely golden brown.
Bake in a preheated oven at 160°C for about 15 minutes or until completely golden brown.
Tip: For a vegetarian filling, cut two pieces of onion into half moons, transfer to a frying pan with a little oil and heat over low heat until caramelized. Assemble the filling and top with grated mozzarella and basil leaves.
Variations: the dough can be filled with mushrooms, broccoli, ricotta with parsley and walnuts, creamed corn with caramelized onions and basil, meat with corn and olives. It also works for making esfiha, empanada, sausage or ham rolls with cheese, oregano and tomato and hamburgers.
