Dissolve the yeast and tsp of the sugar in the lukewarm water and leave about 10 minutes, until the mixture foams.
💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2
Mix the flour, rest of the sugar and salt in a large bowl.
Bowl
3
Add the yeast mixture and the butter and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.
⚙ KneadingBowlStand mixer
💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4
Cover and Let rise 1 hour in a warm place, until the dough doubles in size.
⚙ ProofingPlastic wraporKitchen towel
💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
To assemble
5
Divide the dough into 8 balls and roll each into a strip.
6
Grease The pot with the oil.
Pot
7
Arrange the strips in The pot.
Pot
8
Cover and let rise 30 minutes.
Kitchen towel
9
Preheat the oven to 170°C (340°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
10
Put the pot in the oven and bake 30 minutes, until golden.
OvenPot
11
Bring a pot of water to a boil, deep enough to cover the flax egg by about 2 cm.
StovePot
12
Gently lower the flax egg into it with a spoon.
13
Turn down the heat slightly and simmer 10–11 minutes.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
14
Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.
Ice bath
💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.
15
Serve with the tomato paste and the hard-boiled flax egg.
349calories
8 gprotein
52 gcarbs
11 gfat
● protein 9%● carbs 61%● fat 30%
Per serving (123 g), of 8 servings
For the Dough base · To assemble ·
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⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Tomato paste: measured in tbsp in this recipe: 1 tbsp = 16 g · 109 kcal per 100 g · More about Tomato paste →
🔧 Tools needed (6) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Bowl· Also works: Pot (None)
Ice bath· 💡 Workaround, changes the dish: Refrigerator (Much longer, less green color)
Kitchen towel· Also works: Plastic wrap (Plastic wrap over the bowl) · Paper towels (None)
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
