Baked Yeast Dough Pockets
Baked yeast dough pockets is a recipe with fresh ingredients from the yeast dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g spelt whole‑grain flour
- 1 cube yeast
- 1 pinch salt
- 3 tbsp oil
- 2 onions
- 2 red bell peppers
- 100 g soft cheese
- 1 pinch cumin (ground)
- 1 pinch paprika powder
- 1 egg yolk
- Salt
- pepper (from the mill)
- flour (for working)
Instructions
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1.
Dissolve yeast in about 100 ml warm water and mix with 2 tbsp flour to make a pre‑starter. Cover and let rise for ~20 min. Then add remaining flour, salt and 2 tbsp oil. Knead into a smooth dough.
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2.
Roll out on a floured surface into two rectangles of about 40x20 cm. Cover again and let rest for another ~20 min.
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3.
Peel onions and slice into strips.
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4.
Wash peppers, halve, seed and cut into strips as well.
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5.
Cube the cheese.
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6.
Sauté onion and pepper strips in remaining oil until softened, then remove from heat. Let cool slightly, season with cumin, paprika, salt and pepper, then spread on one half of each dough rectangle. Sprinkle cheese over the filling and fold the other half over to form a square. Beat egg yolk with a little water, brush dough edges, press firmly with a fork, then brush with remaining egg yolk. Place on parchment‑lined trays and bake in preheated oven at 180 °C fan for ~30 min. Cut into four squares and serve cold or warm.
