Samsa dough
Description
The recipe won't take much time. Samosa—a traditional Eastern pastry—has become very popular here. It can be made with different types of dough: flaky, yeast-based, or yeast-free. In principle, it doesn't matter. I personally prefer it made with yeast dough. You can also add some baking soda to the dough if you like, but that's entirely optional. Serve it cooled down or slightly warm.
Instructions
- 1
Step 1
Dissolve yeast and sugar in a glass of warm water, wait until foam appears (about 10 minutes).
- 2
Step 2
Into a bowl with diluted yeast, add 300 grams of flour, salt, vegetable oil, and baking soda (optional). Mix well. The dough should be smooth, soft, and slightly sticky. If necessary, add a little more flour and knead thoroughly. Cover the dough and let it rest for 20–30 minutes. During this time, the dough will noticeably rise.
- 3
Step 3
While the dough is rising, you can prepare any filling to your taste. This time I made it with boiled eggs and herbs. Just chop everything, add spices to taste, and mix.
- 4
Step 4
The dough has risen: you can start shaping the buns. I ended up with about 15 of them. We'll make triangular samsa.
- 5
Step 5
Place in a preheated oven at 180 degrees for 25–30 minutes. Optionally, brush with egg yolk or butter, if desired.
- 6
Step 6
Here are the wonderful buns we ended up with.