Stuffed rose shaped bread

In a large bowl with flour, add sugar, salt and milk. Mix together.

Add dried yeast, 4 tbsp. warm water

Oil and egg.

Mix all together.

Then, slowly add and stir in remains of warm water to the flour

Transfer mixture into the food processor and knead the dough for 15 minutes until dough is elastic.

Oil lightly a bowl and place the dough into the bowl, cover it and allow rising for 2 hours.

Until dough gets ready, we prepare filling. In a saucepan, heat the oil, add chopped onion and sauté until soft,

Then add in chopped tomatoes,

Onion and garlic powder

Also salt- sweet paprika and 3 Tbsp water.

Then, add grated cheese and cook for 10 minutes. Set aside to cool.

Once dough is ready, slightly press it with your hand to release the air inside the dough. Spread some flour on the working table. Spread dough with a rolling pin into about ½ cm. Now cut 1 medium size circle and also cut smaller circles from the remaining dough.

Roll each one of small circle dough thinner. Add 1 tsp of the filling. Fold and seal with a fork (see photos). Roll out the big circle. Cut like you see in the photo.

Add 1 tsp of the filling.

Fold and

Seal with a fork (see photos)

Roll out the big circle. Cut like you see in the photo.

Add ½ tbsp. of the filling to the middle.

Fold to make a rose bud.

Place the rose bud in the centre of an oiled baking pan, then place smaller filled doughs around the bud (see photos).

At the end, brush your filled doughs with beaten egg yolk. Bake in 190C for 35 minutes (or until golden).

Ingredients for the dough

Ingredients for the filling