occasion: 4Family, 4Holidays
This yeast cake was prepared as party appetizer and offered once my guests arrived. It reduces the appetite before lunch morover can be accompaniment to a glass of wine. Preparing this stodgy scone a little bit time consuming, but the outcome is very delicious and spectacular. First take 1 dl tepid milk, add a little bit sugar and yesat than set aside for 5 minutes. Than put the flour, salt, oil and other 4 dl tepid milk into a large bowl and add the yeast mixture. Knead a dough and cover with a dish cloths and set aside into a warm place for 50 minutes.
While the yeast dough rises prepare the filling. Cut the onion, garlic and bacon for similar small sizes and simmer on a table spoon oil only 5-10 minutes. When this was cooled down mix with sour cream and corn seed. If the bacon was not enough salted just add a teaspoon salt also. Once the dough leavened put on a floured board and roll out approx 1 cm thick. Cut two equal rectangle from the dough and disperse the filling evenly on it, except 2 cm far from the edges. Roll the dough as a roulade and cut 4 cm triangles with a knife. The higher peak of triangle should be 1 cm wide, while the lower leg is 4 cm.
Put these triangles on baking paper and grease with a mixture prepared from sour cream and egg yolk. Strew the top of scone with seeds as you like. Here I used sunflower seed but you can mix sesame, flax seeds or poppy seed. Let it on room temperature 15-20 minutes and bake it on 180-160 Celsius degree for 25 minutes until getting browned.