عجينة الغيمة

We start by mixing the water, powdered milk, sugar, and yeast in a bowl. We let the mixture sit for 10-15 minutes to ferment and react, during which time bubbles should form, indicating that the yeast is starting to work.

We mix the powdered milk (2 tablespoons), water (1 and 1/2 cups), sugar (1/4 cup), and yeast (1 tablespoon) and let it ferment for 10-15 minutes until it bubbles. After that, we add the remaining dough ingredients: flour (5 cups), vanilla (1 teaspoon), salt (1 teaspoon), oil (1/2 cup), egg white (from 1 egg), yogurt (1/4 cup), baking powder (1 teaspoon), and vinegar (1 tablespoon). We mix everything well and add the butter (3 tablespoons) last. Then, we leave the dough to rise.

For the sauce, we mix butter (1/3 cup), minced garlic (2 cloves), paprika (1 teaspoon), and oregano (1 teaspoon) together until well combined to create the sauce.

For glazing the dough, we mix the yolk of 1 egg with 4 tablespoons of liquid milk. We use this mixture to glaze the surface of the dough before baking.

For the filling, we use shredded cheddar cheese, shredded mozzarella cheese, and kashkaval cheese (or any cheese of your choice) as desired.

We roll out the dough and spread the base sauce evenly on top.

We add the preferred filling (such as cheese) on top of the dough.

We roll the dough into a log shape, then cut the log into pieces similar to cinnamon rolls.

We brush the pieces with the egg yolk mixture (1 egg yolk + 4 tablespoons of milk) to achieve a nice glossy finish.

After that, we bake the pieces in the oven at 180°C until they are fully cooked and golden brown.