THIS week we are making Flaounas, a traditional Greek Easter bun that is filled with gooey cheese goodness.
Six different types of cheeses are used in this recipe and, while it may be a little time consuming, making them is so therapeutic.
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My man, Rhett, ended up having to go into work, so it kept me busy for an afternoon. Give these a try, you won’t be sorry and an added bonus is that they freeze beautifully for months. Simply defrost and pop them into a preheated oven and they’re like new.
Don’t stress if they not perfect squares as it is usually the broken and rustic looking ones that are the best.
Ingredients for filling:
1.2 kg of grated cheese (I combined haloumi, cheddar, feta, Pecorino, mozzarella and
parmesan)
1/4 bunch mint finely chopped
2ml Cumin powder
2ml clove powder
2ml Cinnamon
1/2 cup flour
3/4 cup of semolina flour.
7 eggs
15g yeast
Method:
Grate all your cheese and then add all other ingredients, mix well and set aside in fridge.
Dough ingredients:
9 cups flour
3tbl real butter
3tbls oil (sunflower or canola)
125 ml warm milk
1/2 cup water
1 tsp salt
1 tsp cloves
30 gm yeast
30 gm sesame seeds (black, white or mixed)
Method:
Preheat oven to 180°c
Dissolve yeast into warm water.
Place flour, oil, butter, milk and salt and make a well in the middle of the bowl. Slowly add water, yeast liquid and flour, kneading well, while checking if consistency is correct. It must be a firm bread dough.
Add flour or water accordingly until consistency is correct.
Knead well for at least 10 minutes.
Cover your dough with a warm cloth and place it in the sun until it has doubled in size (at least an hour).
Roll out thin squares and place cheesy goodness in dollops in each centre.
Egg wash the edges and bring each corner into the middle to make a perfect square.
Egg wash the top of your bun and sprinkle with sesame seeds. (I used white and black)
Bake on 180°c for 15 to 20 minutes, or until golden.
Enjoy on its own or as a savoury side during a braai.
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