Ingredients:
- 1 glass of milk (250 ml)
- 1 glass of water (250 ml)
- 1 pack of dry yeast (10 g)
- 4 tablespoons of sugar
- 2 eggs (reserve the yolk of one)
- 1 glass of oil (200 ml)
- 7 cups of flour (700-750 g)
- 1 teaspoon of salt
Instructions:
- Combine warm milk, warm water, dry yeast, sugar, eggs (one whole, one yolk separated), and oil in a bowl.
- Gradually add flour to the mixture, kneading until you achieve a smooth dough. The amount of flour may vary, so add it little by little.
- Let the dough rest for 20 minutes.
- Divide the dough into 4 equal parts.
- Roll out each piece of dough with some flour, stretching it as much as possible.
- Place one dough layer over the other, applying butter between them.
- Roll the layered dough into a square shape. Repeat the same process with the other two portions of dough.
- Let the layered dough rest for another 20 minutes.
- Press the dough layers gently with your hand and cut them into pieces about the size of five fingers.
- Flatten each piece into a square shape and fill them with chocolate or cheese, wrapping the filling inside the dough.
- Repeat the filling process for all pieces.
- Let the assembled pastries rest on a baking tray with yeast for 10 minutes.
- Apply egg yolk on top of the pastries.
- Bake at 180 degrees Celsius until they turn golden brown.
Tips:
- Ensure all ingredients are warm for proper yeast activation.
- Add flour gradually and knead until the dough is smooth.
- Resting the dough helps in better elasticity and texture of the pastry.
- When filling the pastries, ensure to wrap the chocolate or cheese securely to prevent leaking during baking.
