Hello Dear Friends,
The other day, I kneaded this recipe, which is one of my favorite doughs and which I frequently use in my salty cookies with its dispersing structure, but due to the intensity of both me and my oven, I could not find the opportunity to cook it. It kept in the fridge for 4 days in a stretch. When I took it out and kneaded a little, it got a nice consistency right away. I shaped it and baked it before it got too hot and sticky.
It always tempts you with its perfect dough flavor and fragrant flavor that melts in your mouth :) This time, I cut some of it with molds and prepared some of it in the form of twisted bagels, just like in pastry shops. His presentation was also very elegant.
When you try my recipe, don't forget to share it with me on Instagram. The photos you sent I am definitely sharing my story.
Account @kitchensirlari Don't forget to follow too :)
Love…
Ingredients for Patisserie Style Salted Cookies Recipe
- 1 cup butter (at room temperature)
- 1 egg (for the dough)
- 1⁄2 teaspoon olive oil
- 2 tablespoons of vinegar
- 1 tablespoon of granulated sugar
- 1 sweet spice salt
- 1 package baking powder
- 3,5 water glass flour
How to Make Patisserie Style Salted Cookies Recipe?
- Put the egg, olive oil and butter in a mixing bowl.
- Add salt, sugar, mahaleb, vinegar and baking powder.
- Add 2,5 cups of flour and start kneading. The dough will be runny at first, but when it becomes homogeneous, add the remaining flour little by little and knead a dough that does not stick to the hand and the bowl.
- Stretch the gathered dough and put it in the fridge and let it rest for 30 minutes.
- Before it gets too hot, you can either open the dough on wax paper and slice it with a cookie cutter, or make auger bagels as in the photo and put them on the baking tray.
- Brush the egg yolk over the cookies with a brush.
- Sprinkle sesame and black cumin seeds and bake in a preheated oven at 180 degrees for 12 minutes - an average of 15 minutes, until the top is golden brown.