The filling begins with an essential first step: sautéing finely chopped onion in a little hot oil until it turns golden and starts to brown. This process not only releases the flavors of the onion but also adds a delicious note to the filling. Once the onion is ready, drain it in a colander to remove excess oil. Then, clean the chicken livers, wash them well under cold running water, and let them drain. They will be the base of the filling, so it is important to prepare them properly. Place the livers in a greased heat-resistant dish, seasoning them with sweet paprika, homemade vegetable seasoning, salt, pepper, and a little chili for a touch of spiciness. Mix the ingredients well to combine the flavors. Add the sautéed onion and homogenize the mixture. Place the dish in the preheated oven and let it bake for 25-30 minutes at medium heat, or until the livers are well cooked and slightly roasted. Five minutes before removing them, sprinkle finely chopped garlic on top and leave it in the oven for a bit longer.
Once the filling is ready, take the dish out of the oven and mash the livers with a fork until they become a smooth paste. Add the butter and chopped herbs, and mix well while it is still warm, so that the butter melts and incorporates perfectly into the mixture. Let the filling cool down.
For the dough, put the ingredients in the bread machine in the correct order: melted and cooled butter, salt, and sugar dissolved in warm milk, sifted flour, the egg, and dry yeast. If you are using fresh yeast, dissolve it in half of the warm milk, mixing it with the sugar. Choose the dough program to knead and let it rise. If you do not have a bread machine, do not worry. Place the flour in a bowl, add the remaining ingredients, and knead by hand until you get an elastic and non-sticky dough. Let it rise in a warm, covered place until it doubles in volume.
After the dough has risen, take it out onto a lightly floured surface and divide it into 8 equal parts. Roll each piece into a rectangular sheet, mentally dividing it in half lengthwise. Cut one half of the rectangle into 6-7 strips with a sharp knife. Place 2-3 teaspoons of filling at the edge that is not cut, then roll from the filling towards the strips, folding the strips over the roll. Place the rolls in a baking tray lined with parchment paper and let them rise for 45 minutes in a warm place, away from drafts. Brush with a beaten egg yolk mixed with milk and sprinkle with sesame or poppy seeds. Bake in a preheated oven at 180 degrees for 15-25 minutes until the rolls become golden and appetizing. They can be enjoyed both warm and cold, remaining fluffy and delicious for several days.
Once the filling is ready, take the dish out of the oven and mash the livers with a fork until they become a smooth paste. Add the butter and chopped herbs, and mix well while it is still warm, so that the butter melts and incorporates perfectly into the mixture. Let the filling cool down.
For the dough, put the ingredients in the bread machine in the correct order: melted and cooled butter, salt, and sugar dissolved in warm milk, sifted flour, the egg, and dry yeast. If you are using fresh yeast, dissolve it in half of the warm milk, mixing it with the sugar. Choose the dough program to knead and let it rise. If you do not have a bread machine, do not worry. Place the flour in a bowl, add the remaining ingredients, and knead by hand until you get an elastic and non-sticky dough. Let it rise in a warm, covered place until it doubles in volume.
After the dough has risen, take it out onto a lightly floured surface and divide it into 8 equal parts. Roll each piece into a rectangular sheet, mentally dividing it in half lengthwise. Cut one half of the rectangle into 6-7 strips with a sharp knife. Place 2-3 teaspoons of filling at the edge that is not cut, then roll from the filling towards the strips, folding the strips over the roll. Place the rolls in a baking tray lined with parchment paper and let them rise for 45 minutes in a warm place, away from drafts. Brush with a beaten egg yolk mixed with milk and sprinkle with sesame or poppy seeds. Bake in a preheated oven at 180 degrees for 15-25 minutes until the rolls become golden and appetizing. They can be enjoyed both warm and cold, remaining fluffy and delicious for several days.
Ingredients
finely chopped Dough -500 g flour -50 g butter -1 teaspoon toasted sugar -1 pinch salt -260 ml warm milk -1 egg -1 sachet dry yeast (7 g) / 21- 25 g fresh yeast Others -1 egg -100 ml milk -susan / poppy, for sprinkling on top