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12 Serves
79 Mins
In a large mixing bowl, combine the yeast, warm milk, and a portion of the sugar to activate the yeast.
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AmericanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
63 µg / 400 µgCalcium
235 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
237 mg / 4,700 mgSodium
244 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
0 g / 28 gSugar
14 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Incorporate the flour, eggs, and melted butter into the yeast mixture to form a soft, elastic dough, then knead until smooth.
Cover the dough and let it rise in a warm place until doubled in size.
Divide the dough into small portions, shape into rounds, and place them on a baking sheet, creating a small indentation in the center of each.
Fill the indentations with your chosen fruit or cheese filling and brush the edges with a beaten egg.
Bake in a preheated oven until the pastries are golden brown and cooked through.
10
g60
g22
g
Tunisian
Italian