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Put the yeast in a small bowl with the sugar and mix them until the yeast is completely dissolved.
In a bowl sift the flour, sprinkle with salt, add the dissolved yeast, yogurt and start kneading. Gradually pour the water and knead until you get a smooth and slightly sticky dough. At the end, add the oil and knead harder to incorporate. Cover the dough and let it rise until it doubles in volume.
Take the butter out of the fridge, divide it cold into 3 equal parts, leave it at room temperature. After the dough has risen, divide it into 3 equal pieces. Sprinkle flour on the work table, take the first piece of dough, spread it with the rolling pin in a not very thin sheet, grease it with a part of butter, sprinkle the seed mix and press a little by hand. You run well. Do the same with the other two pieces of dough.
Knit the 3 rolls obtained, place the bread in a tray lined with baking paper. Let it rise for about 20 minutes, mix the yolk with the milk, and grease the bread with this mixture with a brush.
Put the bread in the hot oven at 170 degrees C and leave it until the bread is browned, about 30-35 minutes. When it is ready, take it out of the oven, wrap it in a clean towel and let it cool, then serve it.