Katmer

 

I remember of coming across of this recdpi long ago and totally forgot about it. Suddenly the thought of it came to mind but i couldn't find the recepi. That was really upsetting moment when you're searching high and low for certain recepi only to be left down. Somehow, i remember a little here and there of the recepi and decided to take risk with what i could remember.

To my surprise, it turns out really well and almost what i wanted. I'm delighted with the end result which is, flaky,soft and tastes heavenly. My Dandelion helped me out with the rolling of the dough which, ease my pain. The dough need to be rolled into thin and large disc to get the flakiness during baking.

The dark brown surface after baking it's a eye catching sight. Lightly flavoured with rich and flavourful cheddar and generous amount of butter makes this pastry as an ideal tea time treat with a cup of hot tea.

Ingredients

200ml warm milk

200ml warm water

1 tbsp granulated white sugar

1 1/2 tbsp active yeast

1 tsp salt

2 tbsp vegetable oil

4 3/4 cups all purpose flour

2 tbsp chopped walnuts

For Filling

1 cup grated cheddar

2/3 cup melted butter

Methods

In a bowl, add water,milk,sugar and salt. Whisk to combine. Add yeast and stir.

Add the flour and mix well. Using a stand mixer fitted with dough hook, knead the dough for 12-15 minutes.

Add the vegetable oil and using your hand knead the dough to incorporate the oil well into the dough.

Cover with clean kitchen towel and rest the dough in a warm place to rise.

Dust a clean working surface with flour and roll the dough into a log. Cut into 6 equal sized dough and roll it into balls.

Using a rolling pin, roll the dough into a large disc. The dough shall be rolled into a thin and large disc.

Brush the dough with melted butter and sprinkle with grated cheddar cheese.

Bring the end facing your side to to cover the 1/3 of the dough and pull over the end to overlap the dough. Repeat the process till you reach the other end of the dough. 

Brush the dough with melted butter. Bring both the right and left end of the dough to the center. Overlap the right end of the dough with the left.

Place on the baking tray lined with parchment paper. Repeat the process with the remaing dough.

Gently press the dough to release air pocket.

In a bowl, combine egg and milk. Brush the dough with egg wash and sprinkle with chopped walnuts.

Bake on the 180'c preheated oven for 20 minutes.

Serve hot or warm.