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Volos-Type Peinirli

Volos-Type Peinirli


  1. Mix all ingredients together for 5 minutes on the 1st speed and for 2-3 minutes on the 2nd speed.
  2. Cover the dough with plastic wrap and allow to rest for 15-20 minutes.
  3. Cut into 180-220 gr. pieces and mold.
  4. Close and ferment for 30-40 minutes, if required on the same day or we can freeze for future use.
  5. Lightly score in the middle if desired.
  6. Bake at 220°C for 20-30 minutes. Coat with melted butter, while still hot.