1 cup warm water
1 cup warm milk
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dry yeast
1 tablespoon oil
4.5 cups flour, or as needed, add gradually
For the fat:
50 g butter
1/2 teaspoon oil (50 ml)
Optional:
Cottage cheese and chopped fresh parsley
For the topping:
Egg yolk and 1 teaspoon oil or milk
PROCEDURE:
Knead the dough with the listed ingredients until a soft, slightly sticky dough forms. Finally, add the oil and mix until the dough is no longer sticky and smooth. Without kneading, immediately divide the dough into 6 balls.
Roll the balls with your hands like rolls, dip them in the oil, and let them rest, covered, for about 20 minutes. Then place each ball on a flat surface and gradually roll it out with your hands into a thin dough.
Spread the filling evenly over the surface, set aside a long rolling pin, and use it to roll out the roulade. Remove the rolling pin and roll out the roulade into a horseshoe shape. Repeat the process with the remaining dough. Place on a baking sheet lined with parchment paper, cover with a cloth, and let rest for 15 minutes. Brush with egg yolk, sprinkle with sesame seeds if desired, and bake in a preheated oven at 180°C until golden brown.
