Greek salad in cucumber ring

Name: Greek salad in cucumber ring
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 350 g Flour; 1 heaped Tsp Salt; 1 TEASPOON Sugar; 1 package Dry yeast; 50 ml Oil; 200 ml lukewarm water; 4 TABLESPOONS white cane syrup; 80 g Sesame seed; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

350 g Flour
1 heaped Tsp Salt
1 TEASPOON Sugar
1 package Dry yeast
50 ml Oil
200 ml lukewarm water
4 TABLESPOONS white cane syrup
80 g Sesame seed
baking paper

Directions

1
Mix flour with salt, sugar and yeast in a bowl. Add oil and approx. 200 ml lukewarm water and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rest in a warm place for about 1 hour until the dough has doubled.
2
Mix the syrup with 8 tablespoons of water and pour into a bowl. Spread sesame seeds in another bowl. Knead the dough once again briefly, divide into 6 pieces. Form balls of it, make a hole in the middle of each ball of dough with your finger. Enlarge the hole to approx. 5 cm with circular movements. First turn in the syrup water, then in the sesame.
3
Place on 2 baking trays lined with baking paper. Cover and let rest for about 15 minutes. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) one after the other for 15-20 minutes. Let cool on a cake rack.