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Offer you to get acquainted with the recipe yeast rolls with tahini, which are very common in Cyprus. It is very fragrant and sweet pastries, with a taste of sesame halva. The buns are quite large in size, hearty and healthy. You can find them in any bakery in Cyprus, without exception. Technopathy and in the post, they do not contain even butter in addition that is present in most of tahini paste.
Ingredients for Cyprus toineeta
- Flour - 500 g
- Yeast - 8 g
- Salt - 1/2 tsp.
- Sugar - 100 g
- Water - 270 ml
- Paste tahini - 400 g
- Sugar - 200 g
- Cinnamon - 1 tsp.
Step by step instruction of cooking Cyprus toineeta
First I want to say a few words about the ingredients. Use the flour like regular wheat flour and mix the baking with self-raising (3 parts baking plus 1 part self-raising). I only use normal wheat flour.
Another widely used mahleb and mastic (the resin of the mastic tree, not the one where the cake is covered). If you have the ability and the desire, add a quarter teaspoon of crushed mahleb and mastic in the dough. But just cinnamon will be very tasty and you can add a pinch of nutmeg.
Even make a reservation on the yeast. I pointed out that I will need 8 grams, but this is with the caveat that the yeast that I use, designed 8 g per 500 g flour. If another firm is recommended, for example, 11 g in 500 g of flour, place 11 g.
Now, knead the dough. Combine all dry ingredients and slowly add warm water, while well vymeshivaem. You may need a little less or more water, it depends on the flour. The dough should be soft but not stick to hands.
Cover the dough and put in a warm place for an hour, it should fit.
Prepare the stuffing. Tahini paste, mix with sugar and cinnamon.
After an hour, our dough came.
Divide it into 7 parts. If difficult to 7, can be divided into 8.
Take one piece, a LITTLE sprinkle work surface with flour, and roll out the dough to a size of approximately 30 x 12 cm
Spread 2 tbsp of the filling, leaving a little space from the edges.
One end of the test (length,) cover approximately 2/3 of the surface layer.
The other edge of the dough put on top to keep the stuffing was inside the rolls.
Stretched fold roll in half, placing one half on top of another.
And again slightly stretch the dough, gently laminating and joining the two halves.
Now twist the roll a snail and place on a baking sheet.
Podtekshey remove the stuffing from the working surface and repeat the process with the remaining pieces of the dough. Nothing complicated, important not to panic when the filling will seek out.
So, the rolls press the palm of his hand, making them flat. I have left a couple tablespoons of toppings and I was anointed a few rolls on top.
Technopathy leave in a warm place for half an hour, and then bake in a preheated 160 degree (convection) oven for about 40 minutes until they are brown thoroughly.