Soda Pastry That Doesn't Go Stale
Portion: 
Preparation: 
( 38 oy 3,79/5)
Hello Dear Friends,
This week went by so quickly that I didn't understand anything. As we enter the weekend, the things to do are waiting for my wife and me in a pile like a mountain. Realtor vs. chaos gave way to the confusion of decorators, furniture makers and DIY stores. My brain is watering from looking at decoration sites :)
I don't want to see a tile and parquet model for a long time, but we are still not sure exactly what we want. I hope we'll sort everything out tonight :)
Another recipe I prepared for the picnic we had with our friends last Sunday was the soda-free pastry. Since we were leaving early in the morning, I cooked the pastries the night before. They were still cottony when I served them for breakfast in the morning. They keep their freshness for 1-2 days when you cook them the night before and store them in freezer bags.
You can try this recipe by preparing the stuffing with minced meat or potatoes. You can prepare for a delicious Sunday breakfast on Saturday night.
Love…
Ingredients for the Soda Fried Pastry Recipe
- 1 egg (white on the dough, on the yolk)
- 1 teaspoon of yogurt
- 1 teaspoons of oil
- 1 pack of instant yeast (10 g)
- 2 teaspoons of soda (mineral water)
- 5,5-6 cups flour
- 1 cup of working flour (to be used when rolling up on the counter)
- 1 sweet spice salt
- 2 teaspoon of granulated sugar
For the above:
- 1 egg yolk
- 1 tablespoons of milk
- black seed
For inside:
- feta cheese
- Parsley
How to Make a Soda Pastry that Doesn't Get Stale Recipe?
- Take 5,5 glasses of flour in a kneading bowl, add instant yeast, salt and sugar.
- Add oil, soda, egg whites, yoghurt and knead to the flour.
- After the dough comes together, take it to the counter. If the dough feels soft, add the working flour little by little and continue kneading for 5 minutes.
- Shape the dough you have kneaded into a ball and rest it for 20 minutes by covering it with cling film.
- Tear off tangerine-sized pieces from the fermented dough and make small balls by nesting.
- Take the meringue on a lightly oiled counter and open it slightly by pressing it with your hand. Close it by placing 1 teaspoon of the cheese and parsley mortar in the middle. Shape the edges by pressing them with the tip of the fork.
- Place all the pastries on a baking tray lined with greaseproof paper and leave to ferment for 15 minutes, covered with a cloth.
- Whisk the egg yolk with milk and brush it onto the dough, sprinkle with black cumin seeds.
- Bake in a preheated oven at 180 degrees for 20-25 minutes (until golden brown as in the photo).
sorry, what's wrong with instant yeast? I'm using powdered yeast. There are vanillin or baking powders. THANKS
I made your recipe with potato stuffing, it was really great, I couldn't even tell if it got stale because it didn't stay the next day.
Also, my guests loved it
Thanks
I made your exact recipe, they were AWESOME. You added flavor to our Sunday morning, I'm glad you have it. All recipes are great
I buy fresh yeast from the market, but it says baker's yeast on it, am I getting it wrong?
Miss Nilay, I tried your recipe yesterday. The result was amazing (: I was even more happy because I made a leavened pastry for the first time. I added some cheddar with chili powder in it, I recommend it to everyone…
It is necessary not to dry the pastry while cooking, when you adjust the temperature setting accordingly, it becomes like a pomegranate before it dries. Everyone's oven is different, of course.
Only Nilay lady, does the pastry go stale, I couldn't try it. Because two of us ate it all last night!! I don't regret it!
Thanks you very much. Good works…
When I saw your recipe for the first time, I tried it right away, the result is excellent :)
Is it okay to use fresh yeast instead of instant yeast?
Yes, but you need to use 2 times the fresh yeast.
Hello. I was going to try a pastry for the first time today because I trusted your recipes and I wanted to apply this recipe with instant yeast at home, but a very hard dough came out with 5,5 glasses. At the end of 20 minutes, the dough had softened a little, but its volume had not changed. As you said, I thought it would be very big with tangerine-sized pieces. I shrunk it quite a bit and although I thinned the dough quite a bit without filling it, it still turned out to be a very thick bun, and because I had to overcook it, it got too red on the top. I also think that there is a lack of expression in the recipe. Are the ingredients to be added on the dry ingredients mixed separately or are the wet ingredients added to the flour in order? Since there is no explanation, I added it in order, but when the dough suddenly came together, it occurred to me that it might not be very homogeneous. It was my first try of yeast and pastry, it is still a very delicious recipe, except that it is very thick. I would like to know your opinion about the reason for my situation and I hope you can edit the recipe in more detail. By the way, to try one of the meringues, I opened it with a rolling pin and made cuts with a knife and knitted, it was the most beautiful because it was not thick. Thank you for your beautiful recipes. When I need a recipe, it is always one of the first sites I look at and trust.
Your dough is supposed to be soft. My dough was pretty puffy. Even the type of flour can sometimes cause problems. Yours sincerely
yes, that's why I buy sinangil or soke, maybe it's the flour I use, maybe because I added ingredients such as yoghurt and oil in order without mixing, I want to try the same recipe a few times, today I saw that it was really fresh like it was just cooked, it's really great, thank you nilay lady: )
I tried it today and the result was perfect. I really liked the taste and consistency of the dough. Your recipes are really good, I'm not someone who just started cooking, but you still come to my rescue where I'm stuck. Thank you for your effort.
Thank you for your detailed explanation and pictures. Your blog is very beautiful and has quality posts. Best regards…
Ms. Nilay, I'm very curious why you don't answer my questions.
I try to answer all questions as best I can. Sometimes it can be overlooked, so there is nothing special for you. If you repeat your question, I will try to answer it.
Could you please write the recipe for the pogaca made in the patisserie in Turkey? I live in the USA and I miss the taste, good luck
Isn't it like a bun with yeast dough?
Thanks a lot, good work.
You did not specify the amount of salt and sugar. I wonder if there is a certain amount or do we just use it in a pinch?
Hello, I used 1 teaspoon of salt and 2 teaspoons of granulated sugar. Yours sincerely
Thanks a lot, good work.