Ingredients for the yeast:
½ kg (4 cups) all-purpose flour
½ cup of lukewarm milk
½ cup of sugar
2 eggs
½ cup butter
1 dessert spoon salt
Flavoring (mahlepi, gum, lemon zest)
Ingredients for the stuffing:
½ kg jam
1 yolk for spreading
½ cup of coarsely chopped almonds
Steps:
1Mix the Mac Magic dry instant yeast with half of the flour and lukewarm milk
2Pour the rest ingredients into the mixer and stir until it becomes porridge.
3Pour the rest of the flour in increments and knead into smooth and elastic dough.
4Let it sit in a warm place in liquid until it doubles its volume.
6Divide the dough in half and open 2 sheets measuring 30ˣ30 cm and 8 mm thick.
7Lay half the jam in the center of the pan lengthwise with a margin of up to 4 cm and on the sides 10 cm.
8Cut the sides diagonally with a width of 4cm without reaching the jam.
9Remove the four strips from the corners.
10Apply the margins and strips with yolk diluted with water.
11First lift the two margins up and down, covering the filling a little bit. Then lift the strips two by two facing each other and cross then in an X formation on top of the jam.
12Put them in a pan with buttered greaseproof paper. Cover them and leave them in a warm and liquid place to swell.
13Spread yolk on them, sprinkle them with the almonds and bake them in preheated oven set to 200οC for 20 minutes .
14Sprinkle the oven with a little water before baking.
Ingredients
Ingredients for the yeast:
½ kg (4 cups) all-purpose flour
½ cup of lukewarm milk
½ cup of sugar
2 eggs
½ cup butter
1 dessert spoon salt
Flavoring (mahlepi, gum, lemon zest)
Ingredients for the stuffing:
½ kg jam
1 yolk for spreading
½ cup of coarsely chopped almonds
Directions
Steps:
1Mix the Mac Magic dry instant yeast with half of the flour and lukewarm milk
2Pour the rest ingredients into the mixer and stir until it becomes porridge.
3Pour the rest of the flour in increments and knead into smooth and elastic dough.
4Let it sit in a warm place in liquid until it doubles its volume.
6Divide the dough in half and open 2 sheets measuring 30ˣ30 cm and 8 mm thick.
7Lay half the jam in the center of the pan lengthwise with a margin of up to 4 cm and on the sides 10 cm.
8Cut the sides diagonally with a width of 4cm without reaching the jam.
9Remove the four strips from the corners.
10Apply the margins and strips with yolk diluted with water.
11First lift the two margins up and down, covering the filling a little bit. Then lift the strips two by two facing each other and cross then in an X formation on top of the jam.
12Put them in a pan with buttered greaseproof paper. Cover them and leave them in a warm and liquid place to swell.
13Spread yolk on them, sprinkle them with the almonds and bake them in preheated oven set to 200οC for 20 minutes .
14Sprinkle the oven with a little water before baking.
