- 8 fl. self raising flour of,
- 4 fl. Farina flour,
- 3½ teaspoons (1 vial) honeydew,
- 1½ cups milk,
- 1½ cups melted unsalted butter,
- 1½ cups sugar,
- 1 teaspoon of salt,
- 50 gr. yeast from the oven or 3 sachets of 11 g, each instant yeast,
- ½ cup lukewarm water,
- 3 eggs + 3 yolks well beaten,
- For coating
- 2 eggs,
- 2-3 spoons of milk,
- sugar,
- coarsely chopped almonds.
Steps
- Step 1 Combine the two types of flour in a bowl. Put the mechlepi in a mortar, add some sugar and beat until it becomes a powder.
- Step 2 Heat the milk, remove from the heat and add the butter, sugar and salt. Dissolve the yeast (better to take it from the oven) in warm water, add 1 teaspoon of sugar and let it foam well. Next, pour the milk into a large bowl and add the yeast.
- Step 3 Next, add half the flour and beat the porridge with your palms (as we beat the dough for the doughnuts) until it becomes smooth. Add the well-beaten eggs, the yolks and the mechlepi. Knead well and add the rest of the flour or as much as needed to make a soft dough that does not stick to the hands. Place it on a floured work surface and knead for 10 minutes. Put it back in the bowl, cover it with a towel and a blanket and put it in a warm place until it doubles in volume. Then knead it again and shape it into small or large buns.
- Step 4 Take some dough, make three strips, put them side by side, pressing them together at one end and wrap them in a braid. Place the buns in a baking tray, cover and let them rise for 2 hours or until doubled in size. Beat the eggs with 2-3 spoons of milk. Brush the buns with a brush and sprinkle them with sugar and coarsely chopped almonds.
- Step 5 Bake in a preheated oven at 190°C for about 40-45 minutes or until they start to turn pink.