Full-Sized Dry Yeast Pudding

Full-Sized Dry Yeast Pudding




55 min


20 min


2 large trays


55 minutes


20 minutes


  • 35 gram dry yeast
  • 1 kilogram of flour
  • 500 grams of margarine (soft at room temperature)
  • 60 grams of powdered sugar
  • 15 grams salt
  • 10 grams of mahlep
  • 1 egg
  • 2 egg whites (for yellow papyrus)
  • 100 ml. warm water

    For the above:

  • 2 egg yolks
  • 2 tablespoons sesame-donut

    For domestic spending:

  • 250 gram white cheese
  • 1/2 bunch of parsley

How is it prepared?

  1. Mix dry yeast with water in a bowl and let stand for 2 to 3 minutes.

  2. Put a half of the flour in a large kneading bowl and add the yeast over it.

  3. Add the coarse margarine, 1 egg and 2 egg whites, sugar, salt and mahlebone with the flour and begin kneading.

  4. Add the remaining flour gradually and knead the dough for about 5 minutes.

  5. Stretch the dough that has been thoroughly kneaded and allow it to ferment for at least 30 minutes.

  6. Knead for a short time to take the yeast dough, and yeast dough is divided into equal parts.

  7. Open the bezel that you are equally divided with your hand so that it is not too thin, and put 1 tablespoon of white cheese mixture in it and cover it in half-month.

  8. Place the puddles on top of the baking sheet spreader and wait for about 15 minutes to bake them.

  9. Sprinkle egg yolks on the fermented soybean paste, sprinkle with sesame seeds and black seeds, then cook for 20-25 minutes in a preheated 180 ° oven.


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