Jacob's dough cap

Preparation steps

• Mix sugar, yeast and sifted flour with baking powder. Mix a little warmed milk with yogurt and pour into the middle part of the flour. Add oil and salt and knead the dough, it will be medium hard. Oil the bowl, put a ball of dough and cover. oven with boiling water in a bowl and leave for 1 h to rise.
• In the meantime, finely chop the onion. Saute the meat in a little oil, then when it loses its color, add the onion, salt and pepper and simmer covered for 15-20 minutes. In the cooled meat, without liquid, add parsley and check the salinity.
• Knead the dough, you don't need flour anymore. Tear off pieces of dough weighing 50-51 gr (when I make a measure and a half they weigh 65-67 gr) and process them into balls. Coat all the balls with a brush and oil on the upper surface and they will pour a little oil over the whole ball. It is not necessary to oil a lot. Leave for 15 minutes to rest.
• Roll each ball to a length of about 20-21 cm.From the half cut, but not to the end, 7-8 times-as in the picture.The other half just lightly coat with oil, do not overdo it, and fold the notched half.
• Flatten the edges, lightly dab the dough.
• Fold the halves of the dough towards you.
• Using your thumb and forefinger, connect and hold the tops of the left and right halves, and with the right, fold and blind-squeeze about 5mm of dough at the joint.
• We got a conical shell whose tip you put between the spread fingers of your left hand and put 1.5 tablespoons of stuffing inside it, about 5-7 mm from the edge. Stretch and squeeze the edge of the dough along the way so that it sticks well and turn.
• The shell is done and arrange in a tin on baking paper.
• Leave in the oven for 20-30 minutes to rise.
• Coat the grown mussels with beaten egg yolk with milk.
• Sprinkle with sesame seeds and bake in a preheated oven at 200 degrees for 25-30 minutes.
• MM had to bake. He baked the first round for 30 and the second for 25 minutes.
• I stuffed some with ricotta and spinach.
• I ate this one on the way to work.
• The shells are soft and the strips are crispy.
• I have to admit that, to my surprise, they are much tastier with meat. Soup and stuffed scallops, lunch and a half.