Pastry that doesn't get stale

We were at the henna of our beloved Pervin tonight. It's been a long time since I forgot all these fuss :) Of course, tiring but pleasant times, people vaguely remember what they did when they got married. Once the countdown starts, you find yourself married in the blink of an eye :) I hope everyone who strives to build a home is always happy. Remember, the most enjoyable rush is experienced while preparing for marriage, enjoy these days.

2 delicious recipes are left for me from this beautiful day. The first of these is the recipe for pastry that does not go stale, Emine made it for us and brought it. I couldn't get enough of their pastries with their pleasant conversation. These donuts stay in the refrigerator for almost 15 days without getting stale, and even get more delicious the longer they wait. As someone who tastes it, I definitely recommend you to try it.

Finally, Emine shared a little trick for pastries. When the pastries are cooked, if you do not cover them with a cloth and put them in a storage container after cooling, your pastries will go stale even later.

Love…

Ingredients for the Unspoiled Pastry Recipe

• 1,5 teaspoons of oil
• 1,5 teaspoon of yogurt
• 2 eggs (1 yolk on the buns)
• 1 tablespoons of sugar
• A little more than half of 1 fresh yeast
• salt
• Black cumin for the top of the buns
• un

Inner material:

• 100 gr. feta cheese
• 100 gr. cheddar cheese
• 1 medium boiled potato
• parsley

How to Make Stale Pastry Pastry Recipe?

1. Sift 2-2,5 cups of flour into a wide bowl. Dissolve the yeast with a little warm water and let it ferment for 5 minutes.
2. Make a hole in the middle of the flour and pour the yeast, when the foam becomes foamy, add oil 1 egg + 1 egg white (for the top of the yolk pastries), salt, yogurt and sugar and knead.
3. Continue kneading, adding flour little by little until the dough has the consistency of an earlobe. When the dough reaches the consistency of an earlobe, cover it with a damp cloth and wait for it to ferment for half an hour.
4. For the filling, mash the feta cheese and boiled potatoes with a fork, add the grated cheddar cheese and finely chopped parsley and mix well.
5. Take walnut-sized pieces from the fermented dough and form a flat shape in your palm and put a little of the stuffing in the middle and join the two ends.
6. Spread the egg yolk on the pastries, sprinkle with black cumin, and place them on a baking paper lined tray. Bake in a preheated 175 degree oven until golden brown (about 20 minutes).