Salty cookies
Kombe - Turkish bread
Ingredients
1 dl
lukewarm water
1 teaspoon
sugar
2.5 dkg
fresh yeast
60 dkg
flour
1 teaspoon
salt
3.5 dl
Mizo milk (2.8%)
10 dkg
Mizo butter
5 tablespoons
oil
1 cup
Mizo sour cream (20% 330g)
1 smaller
purple Onion
10 dkg
Kolszvár bacon
5 dkg
Mizo Trappist cheese
10 dkg
ham
1
egg
1 handful
seed mixture
Instructions:
Dissolve the sugar and yeast in lukewarm water. Add the salt, the dissolved yeast and the milk to the flour, then knead the whole mass thoroughly.
Melt butter, mix it with the oil, then set them aside.
Cut the ingredients of the filling – onions, bacon, cheese and ham – to small chops and toss them to the sour cream.
Divide the dough into 3 equal parts. Roll out the first layer on a floured board. Spread half the butter-oil mixture on its top. Roll out the second layer – in the same fashion as the first – and lay it on the first sheet. Toss the filling on it and distribute it evenly. Cover them with a third, rolled out layer, spread the remaining butter-oil mixture on it.
Fold the dough from both sides to the middle. Fold it from the top and bottom to the middle, then place it on a baking tray lined with parchment paper and make sure that the folded part is at the bottom (turn it into the baking tray together with the board). Cut it in several places with a sharp knife and let it rise for 1 hour in a warm place. Finally, spread the top with the beaten egg and sprinkle with the seed mixture. Bake in a preheated 180 degree C oven for 25-30 minutes.