Tyropitakia with yeast

hot out of the oven

hot out of the oven

Dough:

  • 4 c flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 c milk
  • 2 eggs
  • 1 c oil
  • 1 tbsp yeast

Filling & finishing

  • ~800 g feta crumbled
  • 3 eggs separated ( 2 1/2 in filling, 1 yolk for brushing)
  • 1 stick margarine

Combine everything for dough in bread maker and set to dough program.  (Alternately without a bread machine: combined warmed milk, oil and yeast—mix with whisk until yeast dissolves.  Add two eggs and beat with whisk until egg combines w milk mixture.  Add flour combined dried ingredients and knead until  soft and smooth.  Allow dough to rise in a slightly warm oven for ½-1 hour.)  When dough is complete punch it down and divide into six balls.

Prepare filling by combining crumbled feta and 2 1/2 eggs in a bowl.  Roll each ball of dough out into a circle about 9 in in diameter and cut into eighths. On each eighth place filling and roll from outer edge into inner point. Tucking in sides as you roll.  Place on baking pan ( w. edges) a fingertip apart from one another. 48 tyropitakia will be prepared usually requiring two baking pans. Brush tyropitakia with remaining egg yolk (thinned w a bit of water). Place pieces of margarine on top of tyropitakia and then bake at 350 deg for approx 45 minutes–until the house smells heavenly and the tyropitaka are golden and the bottoms browned.

From Andromahi ❤

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