Crown with Smoked Salmon

Your Saf helper for this recipe:

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Saf-instant 11 gr

Ingredients:
1 sachet of Saf-instant 11 gr
2,5 tsp of salt (10 gr)
3 tea glass of water (290 ml)
7 medium-sized salmon slices (60 gr)
1 lemon zest
4 cups of flour (450 gr)
2 tsp of poppy seeds (20 gr)
1 egg (for eggwash)
1 sachet of Saf-instant 11 gr
2,5 tsp of salt (10 gr)
3 tea glass of water (290 ml)
7 medium-sized salmon slices (60 gr)
1 lemon zest
4 cups of flour (450 gr)
2 tsp of poppy seeds (20 gr)
1 egg (for eggwash)

Instructions:
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.

baking yeast