Toffifee Florets

For the Toffifee florets, preheat the oven to 180 degrees. Mix the flour with the baking powder. Dissolve the yeast with the sugar in the milk and add to the flour, as well as the salt.

Knead the ingredients briefly and then add the oil. Knead the dough best by hand, then let it rest for about 10 minutes. Divide the dough into 3-4 parts for rolling out.

The dough can be rolled out without flour, I turn it several times. That way it doesn’t stick to the work surface. If the dough keeps pulling together just let it rest for another 5 minutes.

Roll out very thinly, it should already be slightly transparent – who has, takes an Oklava (Turkish rolling pin), otherwise it works also with a normal rolling pin. Then cut out circles of about 7.5 cm in diameter.

Place a Toffifee “upside down” in the center and cut it with a sharp knife as shown in the picture. Then fold up each quarter in the circle, making sure that the last “rose petal” is back under the first.

Beat the egg with 2-3 tablespoons of milk and brush the roses thinly. Be careful to get as little (to none) of the egg liquid inside as possible.

Bake the Toffifee roses at 180 degrees top/bottom heat for approx. 8-10 minutes.

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