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Published: Tue 20 Oct 2015, 1:38 PM

Last updated: Tue 20 Oct 2015, 6:40 PM

Serves: 2
For the Dough
Yeast 1tbsp
Sugar ½ tsp
Water, warm ¼ cup
Flour......................................2 ½cups
Salt ½ tsp
Milk ¾ cup
Vegetable oil ¼ cup
Egg, beaten 1, with 2 tbsp milk for brushing
In a bowl, dissolve yeast and sugar in water and leave for 5 minutes, or until foamy.
Mix flour and salt in food processor using dough hook on low speed.
Add yeast mixture, milk and oil, knead on medium speed for 7 minutes or until well combined and soft dough is formed.
Place dough in a greased bowl, cover and let proof for one hour.
Preheat oven to 180 degrees celsius.
Roll dough on a smooth floured surface into 1/2 cm thickness. Cut into rounds with a 7 cm round cookie cutter.
Spread filling in the centre of each round, avoid the edges.
Fold dough from both sides into ovals or boats with pointed endings - as seen in the picture - without covering the filling.
Arrange in an oven tray, brush dough with egg wash, sprinkle with sesame.
Bake for 15-20 minutes (according to size) until golden.

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