Yeast, small gyro buns is a snack inspired by Tatar and Bashkir cuisine. The so-called peremecha can have different fillings, but they taste delicious with Greek-style chicken. Such snacks will taste great both warm and after cooling.
Ingredients for the cake:
- 500 g of wheat flour (for sprinkling the pastry board),
- 125 ml of milk,
- 25 g yeast (fresh),
- 50 g of liquid butter,
- 1 egg,
- 1 teaspoon of sugar,
- ½ teaspoon of salt.
Ingredients for the stuffing:
- 300 g poultry fillet,
- 1 small onion,
- 2 tablespoons of gyros spice,
- salt (to taste),
- oil (for frying).
You can serve the ready-made rolls alone or with them favorite sauce. They will fit perfectly here Greek tzatziki on yogurt, with green cucumber, garlic and olive oil. You can also choose homemade spicy tomato and pepper sauce.
Heat the milk to approximately 38°C. Crumble the yeast into it and add sugar. Mix thoroughly and set aside for 15 minutes in a warm place, covered with a cotton cloth.
Melt the butter (it should be liquid, but not hot). In a large bowl, combine the yeast leaven with butter, egg and salt. Gradually sift the flour into it, mixing the resulting dough with a spoon. Knead all ingredients into a uniform, smooth mass.
Form the dough into a ball and put it in a warm place for an hour in a dish covered with a cloth. After this time, knead the dough again and set aside for another hour. Then divide the dough into portions the size of tangerines, cover with a cloth and leave in a warm place for another 15 minutes.
While the dough is rising, cut the onion into cubes and fry it in oil. Chop the meat finely or grind it in a food processor through a large-mesh strainer. Combine with gyros seasoning and meat. Add salt to taste, if necessary (some gyros seasonings already contain salt).
On a floured board, roll out the dough balls one by one into not very thin pancakes. Place a portion of stuffing on each. Fold the edges of the dough around the stuffing (inwards) so as to almost completely enclose it from the center of the bun. Leave a small opening. Place the prepared buns in a warm place for another 15-20 minutes.
Heat the oil in a deep pan. There should be enough of it that the buns literally float in it, submerging halfway (just like when frying donuts). Fry the gyros rolls in batches, starting by immersing the side with the hole in the oil. Turn over to the other side when golden brown. After frying, place the buns on a paper towel to absorb excess fat.
Sources: Terazgotuje.pl
