- 1 tablespoon [7 g] instant yeast
- 1/4 cup [60 g] sugar
- 1 cup [250 mL] lukewarm milk
- 1/4 cup [60 mL] sunflower oil
- 2/3 cup [150 g] grated feta cheese
- 1 medium potato, boiled, peeled then grated
- 2 1/2 cups [350 g] flour
- 1 teaspoon [5 mL] salt
Glaze
- 1 egg white, lightly beaten
- Black sesame seeds [nigella seeds]
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- Mix together yeast and sugar with lukewarm milk into a large bowl stirring well until both dissolve.
- Stir in sunflower oil, grated feta cheese and grated boiled potato.
- Then add flour and salt adding flour slowly after the first 2 cups [280 g], adding just enough flour to get a soft dough that does not stick to your hand.
- Knead then transfer dough into a large bowl.
- Cover bowl with plastic wrap and leave dough to rest for aprpoximately 2 hours, until doubled in bulk.
- Then, preheat oven to 375°F [190°C].
- Using your hands, shape dough into 12 small balls.
- Brush with beaten egg white then sprinkle the top of each ball with black sesame seeds.
- Arrange onto a baking sheet already lined with parchment paper.
- Bake into preheated oven for approximately 25 minutes, until golden on top.
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