Qagħaq tal-Ġbejniet
Qagħaq tal-ġbejniet are soft fluffy buns with a crunchy crust that are filled with a cheesy and herby mixture!
Servings: 10
Ingredients
Qagħaq dough
- 500 g bread flour or plain flour
- 4 g sugar 1 tsp
- 10 g salt 1 1/2 tsp
- 7 g active dry yeast
- 15 ml olive oil
- 100 ml water lukewarm
- 250 ml milk lukewarm
- 50 g butter
- extra sesame seeds/nigella seeds/poppy seeds
Ġbejniet Filling
- 100 g ġbejniet cheese
- 2 tsp pepper
- 1 tsp chili flakes
- handful of fresh parsley
Instructions
- In a small bowl mix together the lukewarm water, milk, yeast and sugar. Set the mixture aside until it froths. This usually takes about 15 minutes.
- In a mixer or in a large bowl, mix the flour and the salt together and make a well. Add the olive oil and the yeast mixture in the well.
- Start kneading or mixing the dough in the mixer. If you are going to knead the dough by hand it should take you about 20 minutes. Whereas with the mixer the dough should be done in 10 minutes. The dough should be sticky, so don't add any extra flour to it.
- Place the dough in a bowl, cover and let it proof for about 1 hour. After this resting time it should be double in size.
- Chop the ġbejniet and mix with the parsley, chili flakes and pepper. Set aside
- Preheat the oven to 200°C or 400°F. Line a baking tray with parchment paper. Set aside.
- Once rested, punch the dough down and divide into 10 pieces. Open each piece of dough flat to about 20 cm and spread some butter over it while opening it with your hands.
- Spread some filling horizontally in the middle of the opened dough. Roll the dough into a log with the filling in the middle and join both ends together. Place on the baking tray. Brush the ring with some water, sprinkle the sesame seeds or poppy seeds. Cover and let rest for 30 minutes.
- Bake the qagħaq for about 30 minutes until they have a nice golden brown colour.
- Let it rest before serving. Serve warm or at room temperature.