Loaf with Feta Cheese and Egg Filling

fromTopatoДарт Вейдър4119871
"An exceptionally eye-catching loaf that`ll leave you speechless with its taste and aroma as well."
Preparation50 min.
Cooking40 min.
Тotal90 min.
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  • eggs - 3 (1 yolk is for smearing)
  • milk - 1 4/5 cups (425 ml)
  • yoghurt - 3 tbsp
  • oil - 3 tbsp
  • sugar - 3 tbsp
  • salt - 2 tbsp
  • yeast - 1/2 cube
  • flour - 2.5 lb (1.1 kg)
  • butter - for smearing the sheets
  • for the filling
  • eggs - 2
  • feta cheese - 5.5 oz (150 g)


Sift the flour and activate the yeast. Knead a stretchy dough, divide it into 2 large parts and a small ball for the middle. Divide 1 of the large parts into 3 and roll out 3 round sheets. Smear them with butter, excluding the 3rd one.

Cut each of them into 4, then make several cuts along the vertex of each triangle. Smear the wide part with a little butter and put some beaten eggs with feta cheese on it. Roll it up into a scone and repeat this process with the other part of dough.

Arrange the resulting 8 scones in a spiral shape in a tray. Divide the small ball of dough in 2, use 1 to form a smaller ball (about the size of a walnut) and use the other to form 2 small pleats. Cross them together on top of the ball to form the center of the loaf.

Leave the loaf to rise, smear it with egg yolk and bake in a preheated 320°F (160 °C) oven for 35-40 min.find similar recipes here

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