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Solenki (Sesame Seed Twists)

  •  250gm unsalted butter 
  •  3 eggs (1 egg for smearing)
  •  250ml full-cream milk or buttermilk 
  •  1 cube/40gm fresh yeast or 14gm dry yeast 
  •  2 tablespoons of sea salt
  •  800gm plain flour 
  •  Red paprika
  •  Oregano
  •  Sesame seeds


1. Combine the butter, salt, milk, yeast, flour and 2 eggs and knead into a smooth dough.
2. Leave the dough to rest for approx. 20 minutes.
3. Divide into 4 balls of dough.
4. Thinly roll out each ball on to baking paper and smear with 1 beaten egg white and a little salt. Scatter with white sesame seeds.
5. Turn over and smear with 1 beaten egg white and a little salt. This time, sprinkle with red paprika and oregano.
6. Cut dough into strips that are 1.5cm wide and length of your choice and twist each strip into a spiral shape.
7. Place on to a greased baking tray and smear the leftover egg yolk only on the sections covered with white sesame seeds.
8. Bake at 180 degrees Celsius for approximately 15 minutes.


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700 gm '00' Special Flour or Plain Flour1/8th of 1 packet of dry yeast 50 ml oil1 tbsp salt200 ml mineral waterwarm water if necessaryfilling of choice i.e. feta and ricotta cheese
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Posni Pereci

Ingredients (15-20 pieces) 100ml white wine100ml oil1 tbsp salt400g plain flour (approximate)50g sesame seeds
Method In a mixing bowl, combine the wine and oil, and stir in the saltSlowly sift in the flour while stirring with a spoonOnce the liquid has been absorbed, knead in to a soft dough that should not stick to your handsRoll out dough to 1 1/2cm thick and use a metal cookie cutter in the shape of a pretzel (or any other preferred shape) to cut out doughDip in sesame seedsPlace on baking tray lined with baking paperBake in a preheated oven at 180 degrees Celsius for 20 minutes or until brown