Rub the fresh yeast with the sugar until completely liquefied, forming a homogeneous paste. This is the crucial yeast activation step, essential for proper fermentation. Add 4 tablespoons of lukewarm milk from the total amount and set the mixture aside for about 10-15 minutes, until bubbles form on the surface. If you opt for the dry yeast, dilute it with the sugar in the 4 tablespoons of warm milk and wait until it starts to make those characteristic bubbles.
In the meantime, sift the flour into a large bowl and mix it with the salt. This step will ensure a fine texture to the dough. Make a dent in the center of the flour and pour in the beaten whole egg, egg whites, warm milk and activated yeast. Begin to knead the dough, gradually adding a tablespoon of oil, continuing to knead until the dough is smooth and non sticky. This process can take about 10-15 minutes, but the patience will be well worth it.
Divide the dough into 16 equal portions, each weighing between 55-56 g. Shape each portion into a ball and place them on a tray. Put 2 tablespoons of oil in a small bowl and roll the dough balls in the oil so that they are well greased on all sides. Place the balls in a bowl, cover with cling film and then with a kitchen towel and let them rise in a warm place for about 1 hour.
Filling
For the filling, mix the specified ingredients thoroughly until smooth and creamy. Melt the lard or butter and leave to cool but still warm. Mix it with the remaining 2 tablespoons of oil. Brush the work surface lightly with this mixture. Take each ball of dough and roll it out into a rectangular sheet 2-3 mm thick. Brush the sheet with the lard and oil mixture using a brush, keeping the rest of the balls covered to prevent drying out.
Pinch the edges of the dough sheet and gently trace to form a rectangle about 30x50 cm. The dough sheet should be very thin, almost transparent. If small perforations appear, don't worry; they will be hidden during folding. Sprinkle the dough with the fat mixture and fold it in half lengthwise.
Add 1 heaping tablespoon of filling to one end of the new rectangle. Bring a corner of the dough over the filling to cover it, forming a triangle. Continue folding the dough from the side with the filling toward the free end, following the sides of the triangle. Bring the remaining edges of the dough under the triangle and transfer them to a baking tray lined with baking paper. Repeat with all remaining balls.
Brush the triangles with egg yolk and optionally sprinkle with sesame seeds or poppy seeds for extra flavor. Bake in the preheated oven at 190 degrees for about 25-30 minutes, or until the dough is golden brown and nicely baked. Remove to a wire rack and let cool slightly. Serve warm, but they are equally delicious cold and perfect for any occasion.
In the meantime, sift the flour into a large bowl and mix it with the salt. This step will ensure a fine texture to the dough. Make a dent in the center of the flour and pour in the beaten whole egg, egg whites, warm milk and activated yeast. Begin to knead the dough, gradually adding a tablespoon of oil, continuing to knead until the dough is smooth and non sticky. This process can take about 10-15 minutes, but the patience will be well worth it.
Divide the dough into 16 equal portions, each weighing between 55-56 g. Shape each portion into a ball and place them on a tray. Put 2 tablespoons of oil in a small bowl and roll the dough balls in the oil so that they are well greased on all sides. Place the balls in a bowl, cover with cling film and then with a kitchen towel and let them rise in a warm place for about 1 hour.
Filling
For the filling, mix the specified ingredients thoroughly until smooth and creamy. Melt the lard or butter and leave to cool but still warm. Mix it with the remaining 2 tablespoons of oil. Brush the work surface lightly with this mixture. Take each ball of dough and roll it out into a rectangular sheet 2-3 mm thick. Brush the sheet with the lard and oil mixture using a brush, keeping the rest of the balls covered to prevent drying out.
Pinch the edges of the dough sheet and gently trace to form a rectangle about 30x50 cm. The dough sheet should be very thin, almost transparent. If small perforations appear, don't worry; they will be hidden during folding. Sprinkle the dough with the fat mixture and fold it in half lengthwise.
Add 1 heaping tablespoon of filling to one end of the new rectangle. Bring a corner of the dough over the filling to cover it, forming a triangle. Continue folding the dough from the side with the filling toward the free end, following the sides of the triangle. Bring the remaining edges of the dough under the triangle and transfer them to a baking tray lined with baking paper. Repeat with all remaining balls.
Brush the triangles with egg yolk and optionally sprinkle with sesame seeds or poppy seeds for extra flavor. Bake in the preheated oven at 190 degrees for about 25-30 minutes, or until the dough is golden brown and nicely baked. Remove to a wire rack and let cool slightly. Serve warm, but they are equally delicious cold and perfect for any occasion.
Ingredients
For 16 pieces Dough - 500 g flour - 7 g fresh yeast (or 2 g dry yeast) - 200 ml milk - 1 whole egg - 1 egg white - 1 teaspoon sugar - 1 teaspoon salt - 4 tablespoons oil For greasing - 4 tablespoons oil - 50 g lard*, melted but warm or 60 g butter with 82% fat, melted but warm Filling - 400 g ricotta / cottage cheese - 100 g salty telemea cheese - 1 egg Additionally - 1 egg yolk lightly beaten with 1 tablespoon of cold water - seeds for sprinkling: poppy, sesame, nigella, etc., according to preference (optional) * If you do not have lard, you can replace it with fatty butter, but keep in mind that lard gives a special tenderness to the doughs and remains the best choice.