Hungarian Savory Pastries

• 1 pound, 1-23 ounces, weight Plain Flour
• 1/2 pounds, 78 ounces, weight Margarine, At Room Temperature
• 1 Tablespoon Salt
• 1/4 ounces, weight Dry Yeast
• 2 Tablespoons Lukewarm Milk, For Dissolving The Yeast
• 1 teaspoon Sugar
• 2 whole Egg Yolks
• 13 tablespoons, 1- 1/2 teaspoons, 1- 1/4 pinches Yogurt
• 1 whole Egg Yolk, For The Egg Wash
• 1 Tablespoon Milk, For Egg Wash
• 3 Tablespoons Cumin Seeds

1. Put the flour, margarine, salt, dissolved yeast (that has been dissolved in the 2 Tablespoons of warm milk), sugar, egg yolks and yogurt in a mixer with a dough hook and knead for a couple of minutes, till the dough comes together and looks smooth.
2. You can also knead this by hand if you like.
3. Let the dough rest for 10 minutes.
4. Roll the dough out flat then fold it over twice so you have 3 layers and let it rest for another 10 minutes.
5. Repeat this process another 2 or 3 times (roll it out, then fold over twice so you have 3 layers).
6. This will make the pastry puff up when cooked.
7. Then roll the dough into a 3 mm thick sheet and cut it into shapes with some cookie cutters.
8. Place them on a baking tray lined with baking paper.
9. Brush them with egg wash (the egg yolk mixed with 1 Tablespoon of milk) and sprinkle some cumin seeds on the top.
10. Bake in a preheated fan forced oven at 200 degrees C for 12-15 minutes, depending on the size you choose to make them.
11. They are done when they become golden.
12. Serve at room temperature.
13. They are perfect with a glass of wine or any other drink.

flour, weight margarine, salt, yeast, milk, sugar, egg yolks, pinches yogurt, egg, milk, cumin seeds

Taken from tastykitchen.com/recipes/appetizers-and-snacks/hungarian-savory-pastries/ (may not work)