4 days ago

Yogurt Scone

Yogurt Scone

A beautiful decorative cake suitable for any occasion in the form of a wreath. For this recipe you need wheat flour, yeast, milk, yogurt, butter, 1 egg yolk for finish coating and good will. It is made quickly and easily without much waiting. Follow recipe.

Ingredients: simple, total time: 90 min.

800 g of wheat flour/ 3 full spoon for work surface
450 ml of warm milk
150 g of Greek yogurt
50 g of soft butter/ +10 g melted for finish coating
10 g of dry yeast/ or 30 g of fresh yeast
1 bag baking powder/ 10g
10 g of granulated sugar
15 g of salt
1 egg yolk for finish coating

Preparation:

Pour 1/2 amount flour mixed with baking powder into a deep bowl and make a hole.
Pour dry yeast into the hole, add a spoon and a half of sugar, 150 ml of warm milk, yogurt, and butter. Mix it all up.
(If you are working with fresh yeast, then you will crush the yeast in lukewarm milk and add a spoonful of sugar and a 1 tsp of flour, mix and let it rest for 10-15 minutes).
Add a spoonful of salt to the flour, with adding gradually flour, and milk mix again with light movements until you get a sticky dough. Knead about 7 minutes.
Lightly flour the work surface and knead the dough until you get a semi smooth and soft dough with adding gradually flour.
When you get the desired dough, lightly oil the bowl, brush the dough, cover it with a clean cloth in a warm place and leave it for 30–35 minutes to double.
After the elapsed time, take the risen dough, sprinkle with little flour, form it into a rectangle with your hands, and later roll it out with a rolling pin to a thickness of about 4–5 mm. The dough must be soft and not sticky!
When you have rolled the dough into a rectangle with a help of knife, cut the upper part of the dough in several equal places, make sure that the cuts are about 4 cm lower than the upper edge.
Now gently twist into a roll from the bottom edge to the top. Make sure the cuts are on top of the roll.
Place baking paper on an oven tray.
Make a circular wreath shape from the roll. Connect the edges.
Transfer to a baking sheet and adjust the shape a little if necessary.
Make sure it is the same thickness everywhere.
Let it rest in a warm place for another 30 minutes.
Beat the egg yolk after the elapsed time and coat the tops and sides of the rolls.
Bake in a preheated oven at 180 °C for about 25 minutes.
Brush the scones while they are still warm with melted butter or oil.

Serve!

2. RECIPE YOGURT SCONE

Ingredients: simple, total time: 90 min.

10 g dry yeast
7 g granulated sugar
7 g salt
250 ml warm milk
200 ml yogurt
3 Tbsp oil
30 g butter
500 g flour
1 egg yolk and 50 ml milk/ for coating

Preparation:

Pour sugar, salt and milk into a bowl, add dry yeast and mix.
Add yogurt and oil and mix at the same time.
Add flour gradually and mix.
At the very end, add softened butter.
Mix the dough until it is compact, oil the dough a little and cover it with a plate or a clean cloth, let it rest for 1 hour.
After the specified time, flour the work surface, take out the dough and knead it a little more by hand.
Using a rolling pin, roll out the dough to a thickness of 4-5 mm in the shape of a rectangle. If necessary, add flour to the dough.
When the dough is ready, cut several cuts under the upper side with a distance of 3-4 cm with the help of a knife.
Carefully twist the sides into the roll towards the top, making sure that the cuts are at the top of the roll.
Make sure it is the same thickness on all sides.
Oil the baking dish and transfer the dough, being careful not to spoil the firmness.
Shape into a wreath and connect the ends.
Once the cake is formed, mix in the egg yolk and milk and coat the cake on all sides.
Cover and let stand for 10-15 minutes.
Bake in a preheated oven at 180 °C, 20–25 minutes.

Enjoy in bites!

NOTE:

Make sure the dough is not sticky.
If you work with a dough machine, it will be easier for you to gradually increase the speed to a lower speed, then reduce it again, to work for about 5-7 minutes. Gradually add flour. That way you won't go wrong.
When making scones or bread, always use yeast with a fresh date!
The butter must be room temperature and soft and the milk warm, but not too hot!
Keep the bread in a dry place in special bags or boxes for bread, tightly closed and airtight, for up to 2-3 days.