- Black olives without pits - 60 Grams
- Dry tomatoes in oil - 60 Grams
- Cheese Mascarpone - 200 Grams (instead of Mascarpone you can use Feta cheese)
- Flour - 375 Grams
- Dry yeast - 7 Grams (Dr.Oetker)
- Salt - 1 teaspoon
- Egg white - 1 piece
- Cream - 150 Grams
- Olive oil - 5 items. spoons
- Milk - 6 items. spoons (1 tablespoon to leave in order to lubricate buns)
- Sesame seeds - 20 Grams
- Grated cheese - 40 Grams
Preparation: Cover the baking sheet with a baking sheet. Preheat oven to 180 degrees. Filling: finely chop the olives and tomatoes, or grind in a food processor. Put the cheese in a cup, add olives and tomatoes, mix it well. Yeast dough: carefully stir the flour with the yeast in the cup. Add the other ingredients for the dough and mix with a mixer at the minimum speed, then at the highest speed for about 5 minutes, knead the homogenous dough. Dough cover and leave in a warm place until it noticeably increases. Divide the dough into 12 large pieces. Make a ball from each fragment, roll out the discs (about 12 cm in diameter) on the floured surface. Put about 1 tablespoon of filler in the middle and wrap the dough around, so that the filling is closed on all sides. Put the dough suture down on the baking tray. Egg yolks mixed with milk and smear buns. To taste, sprinkle with sesame or grated cheese. Put the baking tray in the oven on an intermediate level. Baking time: approximately 20 minutes. Buns to transfer with a paper for a batch on a kitchen lattice, to submit on a table warm or cold.
Servings: 12