Curd Cheese And Dill Pastry Recipe

Ingredients:

For the Pastry:
	Flour	4	Cup
	Dry Yeast	1	Package
	Yogurt	1	Cup
	Curd	250	Grams
	Dill (Finely Chopped)	1/2	Bunch
	Salt	1	Half Tbsp
	Granulated Sugar	1	Tsp
	Butter (At Room Temperature)	1	Cup
	Liquid Oil	1	Cup

For the Internal Mortar:
	Curd	250	Grams
	Dill	1/2	Bunch
	Grain Black Pepper (Freshly Ground)	1	Tsp

For the Over:
	Sesame	1	Tbsp
	Egg Yolk	1	Qty
	Egg (Yolk)	2	Qty
	Black Cumin	1	Tbsp

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Instructions:

1. Pass the flour, dry yeast, sugar and salt through a wire sieve and put them in a kneading bowl. Mix all dry ingredients thoroughly by blending 1-2 turns.
2. Make a well in the middle of the flour and add the liquid ingredients (butter, oil and yogurt). Add the crumbled curd cheese and very finely chopped dill and form a soft dough by folding it in the middle.
3. When the dough does not stick to the hand, wrap it in cling film and leave it at room temperature for 30 minutes.
4. For the filling, finely chop half a bunch of dill and mix it with curd cheese. Check the salt of the mortar and flavor it with black pepper and salt.
5. Take your fermented dough out of the stretch and knead a few more turns on the floured counter and take the excess gas.
6. Divide your dough into walnut-sized balls. Flatten slightly with your fingers and form a round shape. Put 1 teaspoon of mortar in each and close. Shape the edges with a fork. Cover them lightly and let rise for another 30 minutes.
7. Spread the beaten egg yolk on the pastries that you have placed on the greased tray (or the glass baking dish on which you put baking paper) at intervals. Sprinkle black cumin and bake in a preheated 180 degree oven until golden brown.
8. You can serve the buns you have taken from the oven with an open top (if you want them crunchy) for 10-15 minutes and serve them warm. Bon Appetit!

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Pastry