Ingredients — what you'll need
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- 42 gram Fresh Yeast
- 10 gram Ground poppy seeds
- 2 clove Garlic
- 50 gram Wild Garlic
- 10 gram Caraway Seeds
- 500 milliliter Fresh Whole Milk (3.5% Fat)
- 325 gram Vegetable Fat, Butter Flavor
- 10 gram Sesame Seeds
- 15 gram Powdered Sugar
- 1 piece Chicken Eggs
- 800 gram All-purpose wheat flour
- 15 gram Salt
Step-by-step method
At a glance
You're making yeasted dough that rises for an hour, then filling it with plenty of garlic, rolling it into logs, and cutting them diagonally into triangles before baking. The main time investment is letting the dough rise and bake, while the garlic filling is where you'll want to be generous since that's what makes these triangles special—just keep in mind that eating too many might give you a strong aftertaste.
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Make the dough
Mix the lukewarm milk, sugar, and yeast together. Leave in a warm place until bubbles form on the surface of the starter. Melt the butter. Put all the ingredients, including the starter, into the bowl of a stand mixer and mix into a smooth, non-sticky dough. Let it rise in a warm place for an hour.
Ingredients
- 500 milliliter Fresh Whole Milk (3.5% Fat)
- 15 gram Powdered Sugar
- 42 gram Fresh Yeast
- 100 gram Vegetable Fat, Butter Flavor
- 100 gram Vegetable Fat, Butter Flavor
- 800 gram All-purpose wheat flour
- 10 gram Salt
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Garlic filling
Melt the butter spread and stir in the salt and crushed garlic (12 cloves if you're not using wild garlic). Finely chop the wild garlic.
Ingredients
- 125 gram Vegetable Fat, Butter Flavor
- 5 gram Salt
- 2 clove Garlic
- 50 gram Wild Garlic
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Roll out the rectangles
Turn the dough out onto a very lightly floured board. Divide it into four equal pieces. Roll each piece out into a rectangle.
