Saturday, October 27, 2012
Makes 6 servings
3-1/2 teaspoons active dry yeast
3/4 cup warm milk (110* to 115*)
6 tablespoons butter , melted
2 tablespoons honey
2 to 2-1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground coriander
1 egg , lightly beaten
12 ounces brick cheese , shredded
1. In a large bowl , dissolve yeast in warm milk . Stir in butter and honey . In another bowl , combine 1-3/4 cups flour , salt and coriander ; gradually add to yeast mixture , beatting until smooth . Stir in enough remaining flour to form a solf dough .
2. Turn into a lightly floured surface ; knead until smooth and elastic , about 6 to 8 minutes . Place in a greased bowl , turning once to grease top . Cover and let raise in a warm place until doubled ; about 1 hour .
3 . Punch dough down . Let raise until doubled , about 30 minutes . Turn onto a lightly floured surface ; divide into six balls . Roll each into a 6-1/2 circle .
4 . In a small bowl , combine egg and cheese . Mound about 1/2 cup cheese mixture in the center of each circle . Fold dough over filling , gathering and twisting into a knot to seal . Place on an ungreased baking sheet . Let stand for 10 minutes . Bake at 375* for 30 to 35 minutes or until lightly browned . Serve immediately .
These traditional pastries can be served with a salad for supper , or shaped into bite-sized hors d`oeuvres .