Sunflower cake – delicious, beautiful to the eye and even more beautiful to the palate.
Sunflower cake - Suzana Mitić - Recipes and Cookbook online
Sunflower cake - delicious, beautiful to the eye and even more beautiful to the palate.
For the dough:
- 1 piece of egg
- 2 dl milk (lukewarm)
- 1 dl of water
- 1 dl oil
- 1 teaspoon of sugar
- 1 spoon of salt
- 1 cube of yeast
- 1 kg of flour
For the filling:
- 4 spinach briquettes
- 3 slices of cheese
- 150 g of ham
- 3 pieces of eggs
To coat:
- 1 piece of yolk
- sesame (a little)
- Knead the dough from the above ingredients and leave it in a warm place to rise.
- Divide the resulting dough into two parts. Roll out the first part with a rolling pin to the size of a pan.
- Make the filling - combine cheese, spinach, a little salt, eggs and cut the ham into cubes.
- Pour the filling on the dough, around the edges of the dough. Put the filling in the middle as well.
- Fold over the other half of the dough and join the edges with your hand. In the middle of the dough, place the zinnia upside down and use a sharp knife to cut the scone from the center to the edges to a size of 2-3 cm.
- Rotate each cut part by 45 degrees, so that the filling is on top.
- Coat the entire scone with egg yolk and sprinkle with sesame seeds.
- Bake at 200 C until golden brown.
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