Olive Butter Spreading
Ms. Senem shared one of my favorite recipes with us along with the making stages. The recipe for opening with olive paste could only be explained in such detail and beautifully. Good luck with your hands, Ms. Senem.
Ingredients for Olive Paste Rolling Recipe
1 glass of warm water
1 glass of warm milk
1 water glass measure of oil
1 packet of fresh yeast
1 Egg (into the white-on the yolk, but 1 egg yolk is not enough, extra is needed)
3 tablespoons of sugar
1 teaspoon salt
Softened butter for brushing
Olive paste
As much flour as you get
Black seed
How to Make Olive Paste Opening Recipe?
1- Put the yeast in the bowl, add warm water and melt the yeast on it. Put the warm milk, oil and egg white on it and mix.
2- Add flour, sugar, salt and start kneading. Slowly add the flour and knead. We make a soft dough that does not stick to the hand. (Do not add too much flour, it will be hard, save it by sticking a little, knead it well, it will be better if you sift the flour)
3- Cover the bowl with cling wrap, wrap it with a cloth and wait for it to rise for 1 hour. We break off pieces of the dough and roll it out, take a piece of butter and spread it with our hands, spread olive paste inside, make a roll and combine the ends of the dough to form a round opening.
4- Leave it to ferment on the tray a little longer (until it rises) and brush with egg yolk and sprinkle black cumin seeds on it. Bake in a preheated oven at 180 degrees until golden brown. 2 trays make 22 pieces.
Bon Appetit.
Senem BABAALI
Hey there
your recipe looks very good… I am in Iran, there is no fresh yeast here, my question is water, can I use dry powdered yeast "Active dry yeast"? so how much? thanks :)
Hello there.
I tried your recipe today. I had unbelievably delicious openings that were even more beautiful than I expected. I congratulate you for giving such a successful recipe. good luck to you and your work.
I made Senem Hanim's recipe for Olive Paste Acma. It was beautiful and delicious. Next to the Olive Paste, I mixed finely chopped Parsley and Grated Cheese. I recommend it, it was delicious.
it looks very delicious, I am making it now, I hope it will be good.. good luck to you
I just made it. It just came out of the oven. It was amazing. It's no different than the one I ate from the same patisserie.
looks amazingly delicious
looks super
super coolshhhhhhhh
very nice sir
I will make it too, but with the same recipe as hahaha
Definitely a super recipe, I'm planning to make these sandwiches and bruschetta for breakfast tomorrow morning, thank you...
thank you…it was good :) I just got in after a few days…can't wait to try :) I love to open it.
I tried a few of the recipes you gave, they were really successful…
Hello, Ms. Pervin, we break off pieces of the dough, roll it with our hands, put some butter in the middle and spread it to the sides with our hands. :)
I recommend adding some dill to it. It's indispensable :)
It will be softer if you put yeast and 1 spoon of vinegar in it ;))
Hello there,
well done, they look very nice.
I just want to ask something as someone who has never baked a pastry before: When we say “we take a piece of butter and spread it on it with our hands…”, do we first make it round by hand??How should the thickness of the dough be?? the trenches look like braids... this one confused me a bit!!!
Also, we expect a fat-free brownie recipe from Ms. Fatma sometime :))
A very nice recipe... Put the ends on top of each other and stick them, it's very easy and delicious
I tried it right away, thank you for the very easy recipe.
friends, how do we do the business of connecting the ends, I did not quite understand it
I mean, how is it twisted like that?
Superrr good luck to your hands
It looks really appetizing. Good luck with your hands.
It's like a lot of calories. How about we reduce the oil a little. You will say that it is greasy, but for example, I make the brownie without adding any oil, but it still tastes good. I'll try with less oil, let's see how it goes.
It looks so great, I just printed it out. I make these kinds of pastries on the weekends. I started to buy the recipes from your site, now it keeps very nice. It comes in perfect consistency.
Bless you for sharing it with us.
a great recipe and it looks very appetizing, thank you for your hard work and heart
HEALTH TO YOUR HANDS, Madam... EVEN ITS IMAGE IS APPEAL...