Lately I have developed a new love for leavened products, I was super curious to try something different and moving towards salty was the right choice!
Ingrediants:
• 250g of flour 00
• 250g Manitoba flour
• 50g of extra virgin olive oil
• 250ml warm water
• 15g of brewer's yeast
• Half a tablespoon of salt
• 1 egg
For the stuffing:
Get creative!
I chose some light slices and diced roast turkey.
Method:
In a bowl, combine the lukewarm water and brewer's yeast, mixing well until the lumps dissolve. Add egg and oil, mix again.
In another large bowl combine the flours and little by little add the liquid containing the yeast, mixing gradually. Add the salt a little at a time, to avoid it being in contrast with the yeast. Once all the liquid has been added, mix the mixture well until you get a dough, at this point transfer it to a lightly floured work surface and start working it for 10 minutes. Obtained an elastic and soft dough, put it to rise in a bowl covered with film, in a warm place in the house (eg the oven with the light on) for at least 2 hours (I let it rise all night for convenience). Once the dough has doubled, transfer it to the work surface and start forming the balls (mine are 70g each). To fill your balls, just take a small part of the dough, roll it out in the shape of a circle with a brick and insert the filling in the center. Close the dough by bringing each end to the center, until it forms a ball, knead it and place it in a large pan.
Once you have all the balls, let them rise as before for an hour. When the balls are leavened, brush with vegetable / cow's milk and sprinkle with seeds to taste
Bake at 180 ° in a pre-heated static oven for 20/25 minutes.
