Dough: We start by sifting the flour into a large bowl, ensuring it is aerated and free of lumps. After sifting the flour, we evenly sprinkle the salt so that it distributes well in the dough. In another container, we rub the fresh yeast with sugar until it completely dissolves, forming a slightly moist paste. We add this mixture over the flour, along with the creamy yogurt, which will give the dough a soft and fluffy texture. We begin to mix the ingredients by hand, gradually incorporating the flour with the other ingredients.
The milk, which we have gently warmed until it becomes lukewarm, is added gradually while kneading. It is important to add the milk gradually to control the consistency of the dough. As we mix, the dough will begin to take on a homogeneous and elastic form. Once we have obtained a uniform mass, we add the oil and continue kneading for another 3-4 minutes to incorporate it well. Once the dough is elastic and no longer sticks to our hands, we cover it with a clean towel and let it rise in a warm place for 40-50 minutes, until it doubles in volume.
Filling: In the meantime, we prepare the filling. We grate the cheese using a large-holed grater so that it melts evenly during baking. We cut the pork tenderloin into suitable cubes, which will add a delicious flavor and a savory texture. After the dough has risen, we turn it out onto a work surface dusted with a little flour to prevent sticking. We divide it into 12 approximately equal pieces, which we gently stretch with our hands.
On each piece of dough, we place a portion of tenderloin and grated cheese in the middle. We fold the edges of the dough inward, ensuring they are well sealed so that the filling does not leak during baking. We place each piece in a baking tray lined with parchment paper, with the sealed side facing down. We beat an egg until frothy and brush each piece with a brush to achieve a golden and appetizing crust. We place the tray in the preheated oven, adjusting the temperature to a suitable level. We let the small breads bake until they are nicely browned, and the inviting aroma fills the entire kitchen. When they are ready, we take them out and let them cool for 10 minutes, then wrap them in foil to keep warm. Enjoy!
The milk, which we have gently warmed until it becomes lukewarm, is added gradually while kneading. It is important to add the milk gradually to control the consistency of the dough. As we mix, the dough will begin to take on a homogeneous and elastic form. Once we have obtained a uniform mass, we add the oil and continue kneading for another 3-4 minutes to incorporate it well. Once the dough is elastic and no longer sticks to our hands, we cover it with a clean towel and let it rise in a warm place for 40-50 minutes, until it doubles in volume.
Filling: In the meantime, we prepare the filling. We grate the cheese using a large-holed grater so that it melts evenly during baking. We cut the pork tenderloin into suitable cubes, which will add a delicious flavor and a savory texture. After the dough has risen, we turn it out onto a work surface dusted with a little flour to prevent sticking. We divide it into 12 approximately equal pieces, which we gently stretch with our hands.
On each piece of dough, we place a portion of tenderloin and grated cheese in the middle. We fold the edges of the dough inward, ensuring they are well sealed so that the filling does not leak during baking. We place each piece in a baking tray lined with parchment paper, with the sealed side facing down. We beat an egg until frothy and brush each piece with a brush to achieve a golden and appetizing crust. We place the tray in the preheated oven, adjusting the temperature to a suitable level. We let the small breads bake until they are nicely browned, and the inviting aroma fills the entire kitchen. When they are ready, we take them out and let them cool for 10 minutes, then wrap them in foil to keep warm. Enjoy!
Ingredients
For the dough: 500 gr flour 4 tbsp flour 4 tablespoons yogurt 1/2 cup milk 4 tablespoons oil 25 gr yeast 1 tablespoon sugar 1 pinch of salt For the filling: 100-150 gr cheese 5-6 thicker slices of fillet of beef 1 egg for basting