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Mediterranean Leavened Viennese Snack

Mediterranean Leavened Viennese Snack


  1. Mix all the ingredients together (except the Gouda, feta, olives, sun-dried tomato, capers) on the 1st speed for 2 minutes and on the 2nd speed for 8 minutes. Allow dough to rest for 15 minutes and cut into 1,000 gr pieces.
  2. Using a rolling pin, roll out into a rectangle and coat with olive oil. Top with shredded Gouda, mashed feta, sliced olives, sun-dried tomato cut with scissors and a few of capers. Then seal the dough by rolling it and joining the dough 3 times.
  3. Using a serrated-edge knife, cut the dough at a 3 finger thickness and open the dough from the inwards going outwards. Ferment for 30 minutes. Coat with the egg and bake at 200°C for 20-25 minutes.

For the sour dough

  1. Mix all ingredients together on the 1st speed for 10 minutes. 
  2. Place in a closed container in the fridge.
  3. Use at least 24 hours later