AuthorSaf-instantIn a bowl, mix flour and salt. Add warm water, lemon peel and yeast. Knead until the dough becomes smooth.
Shape a big ball with the dough and put it back in the bowl. Cover with a damp cloth and let stand for 10 min at room temperature (25-28°C).
Spread the dough with rolling pin and make a big rectangle shape which is 1 cm this. Set a trace horizontally from the center (You can determine this trace by simply folding the dough). Then cut it into a zigzag shape with a dough knife to obtain triange-shaped doughs.
Take three cuts perpendicular to the triangular dough. Roll the salmon on the broad side of the triangle and give it a crescent shape.
Put these crescent shapes onto a greased oven tray and cover them with a damp cloth. Leave it to rest for 30-40 min c.
Cover the doughs with beaten egg with the help of a brush. Then bake for 20-25 min in the preheated oven at 210-220 °C.
Ingredients
Directions
In a bowl, mix flour and salt. Add warm water, lemon peel and yeast. Knead until the dough becomes smooth.
Shape a big ball with the dough and put it back in the bowl. Cover with a damp cloth and let stand for 10 min at room temperature (25-28°C).
Spread the dough with rolling pin and make a big rectangle shape which is 1 cm this. Set a trace horizontally from the center (You can determine this trace by simply folding the dough). Then cut it into a zigzag shape with a dough knife to obtain triange-shaped doughs.
Take three cuts perpendicular to the triangular dough. Roll the salmon on the broad side of the triangle and give it a crescent shape.
Put these crescent shapes onto a greased oven tray and cover them with a damp cloth. Leave it to rest for 30-40 min c.
Cover the doughs with beaten egg with the help of a brush. Then bake for 20-25 min in the preheated oven at 210-220 °C.
