For the dough:
7 g of dry yeast
300 g of flour
1 tsp of salt
1 egg
100 ml of milk
50 g of sugar
1.5 tbsp of sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
40 g of butter
For the filling:
30 g of hard cheese
12 olives
12 sun-dried tomatoes
6 pieces of labneh (a creamy, tangy Middle Eastern cheese)
Labneh:
0.5 tsp of parsley, crushed with salt and olive oil
5 green onion tops
I made the dough in a bread machine and used up some leftover goodies from the fridge for the filling. You can really use any yeast dough you like, and for the filling, anything you have in your fridge will work. However, I must say that labneh with garlic and sun-dried tomatoes in a sweet dough creates an incredibly delicious combination, resulting in a creamy, tender flavor with a very juicy filling.
One batch of dough is enough for 12 cakes, which is just the right amount for my muffin tins—hence the portion sizes for the filling ingredients.
To start, prepare the sweet dough. Once it has risen, divide it into 12 equal parts, roll each part into a small ball, and then flatten each ball to about 1 cm thick. Place grated or thinly sliced hard cheese, a halved olive, a sun-dried tomato, half a ball of labneh, and a sprinkle of crushed parsley in the center of each circle. Top with finely chopped green onions. Pinch the dough together at four corners to form a little pouch, not tightly sealed, and transfer it to a greased muffin tin. Let it rest in a warm place for 30 minutes. Then, brush with an egg beaten with milk and place in a preheated oven at 200 degrees Celsius (about 400 degrees Fahrenheit). Bake for 15 minutes.