Preparation time
40 min
Number of servings
4
Ingredients
Dough:
- 1 cube of fresh yeast
- 200 ml of milk
- 2 teaspoons of sugar
- 300 g whole corn flour (fine)
- 300 ml of water
- 1 spoon of salt
- 500 g plain flour
- 150 ml of sunflower oil
Coating:
-
- 1 egg
- sesame
Method of preparation
Dissolve the crumbled yeast with sugar in warm milk and let it rise for 10 minutes. Then knead the dough by pouring boiling water over the cornmeal to soften it. When it cools down a bit, add all other ingredients and dissolved yeast, then knead the dough. If necessary, add more milk, but the dough should not be sticky.
After that, cover the dough with cling film and let it double in size. When the dough rises, divide it into 8 parts and roll each into a circle. Cut each circle into 8 triangles.
Place the filling of your choice on each triangle or leave it empty and roll up. Arrange on a baking sheet lined with baking paper and let stand for about 15 minutes.
Finally, beat the egg and coat the rolls with it. Sprinkle with a little salt or sesame seeds.
Bake in a preheated oven at 190 °C for about 15-20 minutes, until they get a nice golden color.
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