Hungarian Savory Pastries

Name: Hungarian Savory Pastries
Ingredients: 1 pound, 1-23 ounces, weight Plain Flour; 1/2 pounds, 78 ounces, weight Margarine, At Room Temperature; 1 Tablespoon Salt; 1/4 ounces, weight Dry Yeast; 2 Tablespoons Lukewarm Milk, For Dissolving The Yeast; 1 teaspoon Sugar; 2 whole Egg Yolks; 13 tablespoons, 1- 1/2 teaspoons, 1- 1/4 pinches Yogurt; 1 whole Egg Yolk, For The Egg Wash; 1 Tablespoon Milk, For Egg Wash; 3 Tablespoons Cumin Seeds

11 ingredients

13 steps

Ingredients

1 pound, 1-23 ounces, weight Plain Flour
1/2 pounds, 78 ounces, weight Margarine, At Room Temperature
1 Tablespoon Salt
1/4 ounces, weight Dry Yeast
2 Tablespoons Lukewarm Milk, For Dissolving The Yeast
1 teaspoon Sugar
2 whole Egg Yolks
13 tablespoons, 1- 1/2 teaspoons, 1- 1/4 pinches Yogurt
1 whole Egg Yolk, For The Egg Wash
1 Tablespoon Milk, For Egg Wash
3 Tablespoons Cumin Seeds

Directions

1

Put the flour, margarine, salt, dissolved yeast (that has been dissolved in the 2 Tablespoons of warm milk), sugar, egg yolks and yogurt in a mixer with a dough hook and knead for a couple of minutes, till the dough comes together and looks smooth.
2

You can also knead this by hand if you like.
3

Let the dough rest for 10 minutes.
4

Roll the dough out flat then fold it over twice so you have 3 layers and let it rest for another 10 minutes.
5

Repeat this process another 2 or 3 times (roll it out, then fold over twice so you have 3 layers).
6

This will make the pastry puff up when cooked.
7

Then roll the dough into a 3 mm thick sheet and cut it into shapes with some cookie cutters.
8

Place them on a baking tray lined with baking paper.
9

Brush them with egg wash (the egg yolk mixed with 1 Tablespoon of milk) and sprinkle some cumin seeds on the top.
10

Bake in a preheated fan forced oven at 200 degrees C for 12-15 minutes, depending on the size you choose to make them.
11

They are done when they become golden.
12

Serve at room temperature.
13

They are perfect with a glass of wine or any other drink.