Grandma's pistons

Preparation steps

• in lukewarm milk add yeast, sugar and 3 tablespoons of flour, stir and set aside for 15-20 minutes to swell.
• When the yeast has swelled, add flour, oil and salt and knead the dough. (The finished dough does not stick to your hands.) Cover the dough and set aside for 30-45 minutes to rise, or until it doubles in volume.
• tear off the dough pieces and make balls a little bigger than those for table tennis. Place the dough balls on an oiled work surface or table and lightly coat them with oil so that they do not get crusty. Leave the dough to rest again for 30 minutes. The picture shows the dough just before rolling - it was already standing for 30 minutes.
• Take one ball of dough at a time and roll it on a zero surface in a “slice of pizza”. Roll out the rolled dough lightly with your hands from the wider part to the narrower part. Place the narolan piston in a baking tray on baking paper and leave to rest for 20 minutes.
• In a small bowl, beat the egg and salt (you can also use 2 egg yolks and a tablespoon of milk and salt) and coat each piston with this mixture. Then sprinkle with sesame or cumin and bake at 180 ° C until golden.
• For integral pistons, simply replace part of the sharp flour with integral ones, and the procedure is still the same. I do them in a ratio of 70/30 usually / integral, but we also tried from pure integral and they were good.