Volos-Type Peinirli
RECIPES BAKERY

Volos-Type Peinirli

INGREDIENTS

  • 500 gr. Rekor Friganias
  • 500 gr. Type 55%
  • 10 gr. salt
  • 100 gr. cooking fat
  • 50 gr. fresh milk (or evaporated milk)
  • 50 gr. fresh yeast
  • 400-450 gr. Water

INSTRUCTIONS

  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.
THE FLOURS OF THE RECIPE

Fine Flour

Volos-Type Peinirli

Loulis Mills-Type 55%

INGREDIENTS

  • 500 gr. Rekor Friganias
  • 500 gr. Type 55%
  • 10 gr. salt
  • 100 gr. cooking fat
  • 50 gr. fresh milk (or evaporated milk)
  • 50 gr. fresh yeast
  • 400-450 gr. Water

INSTRUCTIONS

  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.