Cypriot (Greek) olive buns (eliopites) - recipe with photo on Mcooker: best recipes

Cypriot (Greek) buns with olives (eliopites)

Category: Yeast bread

Kitchen: Cypriot

Cypriot (Greek) buns with olives (eliopites)

Ingredients
flour	500 g
water	1 glass
dry yeast	1 sachet
wine vinegar	1 tsp
salt	1/2 tbsp. l
sugar	2/3 st. l.
olive oil	1/3 cup
olives	taste

Cooking method

I have a complicated relationship with dough, in particular, and with baking, in general. I have no relationship with dough and pastries, from the word "absolutely". So - this is practically the first completely independent attempt to take and bake something there! Therefore - do not judge strictly. What has grown, as they say, has grown.

We really liked the olive buns we tasted in Cyprus. There was an attempt to find out the recipe. They even told us, but the result was disappointing. But ... thanks, there was a kind person - he shared a recipe, which is called "straight from there". So I decided, choosing the moment when everyone left with a guarantee "for the whole day" to implement this recipe. Why waited until no one was home? But it would not work - I would feed the birds and would not tell anyone. But ... albeit not perfect (the crust is slightly overdried), but it worked. The main thing is that the taste is practically the same. So - thanks to one, by the way, wonderful artist for the suggested recipe!

So.
It will take a pound of flour.
Glass of water. I took it boiled at room temperature. I added a bag of dry yeast to it.
Vinegar. Half a tablespoon, i.e. two incomplete teaspoons. I took wine vinegar - 6%. I must say right away that, in my opinion, this amount is too much. Sugar then leveled the taste, but it is better to take only one spoon ... a teaspoon.
Half a tablespoon of sugar and an incomplete tablespoon of salt.
A quarter cup of olive oil. Again, based on the result, it was possible to take a little more - a third of the glass.
And mix it all well. Carefully.
Note that if you bake loaves, then put olives into the dough at once. About a glass.

And then gradually add flour and knead the dough. In this regard, the kneader is very convenient.

You need to knead well until you get a soft dough that does not stick to your hands. Cover the dough with a towel and let it rest and rise for about 1 hour.

In an hour, the dough, as they say, will do, having increased in volume, almost twice.
Knead the dough well again.
And, since small buns were conceived, I divided it into four parts and then rolled it into pancakes about five millimeters thick.
Each pancake was divided into four sectors.
Olives. I only found canned ones. BUT! I highly recommend taking all the same barrel ones, those that are fatter and in such an oily brine. They are juicier.

And, laying out, like this, olives - we twist rolls - kalachiki.

On a baking sheet, baking paper, butter on paper, future buns on butter.

Preheat oven to 180 degrees.
Bake for about forty - fifty minutes.
And here the lack of experience worked. My Beloved suggested this to me later - I had to slightly moisten the crust and cover it well. For a little while. And the crust would become soft. But ..., alas, at the moment there was no one to prompt.

But it turned out really tasty.

The dough was baked very well, the olives ... well, I said everything above about them. And the dough to taste is exactly what was in the original Greek buns (eliopites).
Angela at the meal!