Inspired by Eastern tradition and the Acma dough recipe that refugees from Asia Minor and Istanbul brought with them, this versatile dough is ideal for both sweet and savory preparations. Easy to use and light in texture, this dough embraces all of our favorite fillings, allowing us to create anything from delicious croissants filled with delightful praline to mouthwatering cheese bagels filled with a variety of cheeses and aromatic herbs. Just add your favorite ingredients and create sweet and savory treats for both kids and grown-ups...
Medium
20 - 25 min
9 pcs
Ingredients
- 250 g lukewarm milk
- 120 g seed oil
- 1 - 2 tbsp sugar
- 1/2 tbsp salt
- 10 g dry yeast
- 450 g all - purpose flour
For brushing:
- Egg yolk with 1 tbsp of milk
For filling:
- Praline
- Cheese mixture with chopped herbs, e.g. mint
- Jam
- Any other filling of your preference
How to
- In bowl, whisk together lukewarm milk, sugar and yeast until dissolved.
- Add the remaining ingredients and knead until combined.
- Cover with a kitchen towel and wait for the dough to double in volume. The time will vary depending on the temperature of your room.
- Divide the dough into balls according to your preference and roll out into a rectangular sheet.
- Using the pizza cutter, cut strips on one side of the sheet, stopping about 2-3 cm from the end of the sheet.
- Place the filling on the other side, roll up and either shape into a crescent for a croissant or a circle for a bagel.
- Transfer to a baking sheet lined with parchment paper and let rise for about 30 min.
- Brush with egg yolk and milk and bake in a preheated oven (set to fan) at 355 °F - 180 °C for about 20 - 25 min.
- Our sweet and savory creations are just as delicious hot or cold!
Note from Greek jar:
I divided my dough by about 100 grams and made 5 praline croissants and 4 cheese bagels. Choose the size and filling you prefer for your unique sweet and savory pastries.
The recipe is a variation of the Acma dough. The traditional Acma dough also contains eggs, or more precisely, egg whites.
