Olive Opening
I wrote the following lines in 2008 :) We need to prepare the recipe again soon and update it with more precise measurements.
“I made a trench for the first time and believe me, I got a result far beyond what I expected. It was really great.
Bon appetit to everyone in advance.”
Ingredients for Olive Opening Recipe
- 2 cups of milk (1 cup will be slightly warmer than warm)
- 1/2 cups granulated sugar
- 1 water glass measure of oil
- 2 sweet spice salt
- 1 packet of fresh yeast
- Flour as much as it takes
- olive paste
- 1 egg yolk (for brushing)
Fabrication:
- In 1 glass of warm milk, add a tablespoon of sugar and hand-crushed fresh yeast. Mix well and leave for 3-4 minutes.
- Make a hole in the middle of 2 glasses of flour by hand, add 1 glass of room temperature milk, granulated sugar, oil, salt, the yeast we prepared into it and knead.
- Add flour little by little and continue kneading until the dough is sticky to our hands.
- When the dough comes to a consistency, it is covered with a damp cloth and rested for 1 hour in a warm place (in these weathers, a heater is suitable).
- If the dough is almost twice as much as you kneaded, it is fermented. Take tangerine-sized pieces from the fermented dough and roll it out by hand on the oiled counter. Apply desired amount of olive paste.
- You can either twist it like a bagel or knit 3 rolls side by side.
- Place on a baking tray lined with greaseproof paper and let it ferment for another 10-15 minutes. Then brush it with egg yolk and put it in the oven.
- Bake in a preheated 170 degree oven for 30-35 minutes. ( ALREADY SPREADING THE SMELL :) .
If you make it in the evening, it will be eaten with your friends at work in the morning.
Hello,
Frankly, I have never tried a yeast recipe before, but since I did not have any problems with any recipe I bought from this site, I made it for my guests.
Ms. Nilay, this recipe is truly amazing. It was a soft and very tasty opening. The recipe is so good that I made this opening easily as if I've been making this opening for years and it was perfect. I'm trying your other recipes in turn. Thanks to you, my time in the kitchen has become more enjoyable. Thanks.
super beyond
Ms. Nilay, I tried your recipe, it was great, I recommend it to everyone, all the recipes I make from this site are very good, thank you for your heart
Where I live, powdered yeast is used, there is no fresh yeast. How much powder do you recommend I use?
Where I live, powdered yeast is used. How much would you recommend adding?
Well done, bitter, it is very important for me that you make recipes and share your ideas. Thanks for taking the time to write.
A very nice and easy recipe. Everyone in the house loved the olives.
my girlfriend really liked this olive opening, it's really nice, I recommend it to everyone...
I THOUGHT YOU MADE THIS RECIPE, BY PUTTING OIL BETWEEN LAYER LAYER AND BY HOLDING IT IN THE Fridge
http://www.enfesyemektarifi.com/hamur-isleri/zeytin-ezmeli-acma/
In another recipe, there was mahleb among the ingredients, I put it in salty cookies, it suits me amazingly. It gives a nice smell and taste. This is the first time I will try to open, so I did not know how it would turn out. It's best not to add it in the first recipe :)
Hello, there is something I want to ask, I'm trying to make a trench that I ate in a patisserie, but I couldn't do it. The specialty dough is not very soft like leavened, but it had a dough that tasted like stringy dough (how to separate the knitted cheese wire by wire), does anyone have an idea how we can get it?
Ms. Canan, thank you very much for your nice comment and I look forward to the results of your experiences. Don't forget to serve them hot.
Hello Mrs. Caesar! I hope you will get a good result. Have fun right now.
I learned about your site from the message of our Şehirmini high school. Congratulations for putting your effort into such a site.
Hello!
Well done, Nilay lady! I've never tried olive pickles, they look so good.