Your Yuva helper for this recipe:
For the dough:
200g warm milk
200ml mineral water
11g Yuva Instant Yeast
75g margarine, for spreading
For the glaze:
1 egg yolk
*For the best results, first bring the ingredients to room temperature.
Mix all the ingredients for the dough in a large bowl and knead until smooth.
From the dough, make nine tangerine-sized and eight smaller balls.
Dust a flat surface with flour and roll out 8 of the larger balls to the size of a bread plate.
Stack them, spreading margarine between each layer, but not on the top.
Gently roll out to the size of a dinner plate. Place on a tray lined with baking paper.
Before cutting the edges of the dough, slice into eight wedges, forming 8 equal-sized triangles.
Holding the tip of the triangles, curl the dough layers backwards to create a space in the middle.
Prepare the smaller balls of dough in the same way. Place them in the empty space in the middle of the first piece of dough.
Repeat the same slicing process.
Place the remaining ball of dough at the center of the dough, and shape it in a similar way.
Prepare any remaining dough in the same manner. Cover the “rose” and leave to rise in a warm place for 45-50 minutes.
Brush the dough with the egg yolk.
If desired, sprinkle with sesame or poppy seeds.
Bake until golden at 170-180 C for 25-30 minutes in a preheated oven.