THESE stuffed breads are a traditional Easter confection. They are prepared on Sitia, on Crete, with fresh sheep’s and goat’s milk myzithra. By slightly altering the filling, they can be turned from sweet to savory.
Both kinds are excellent for breakfast or for a snack. Serve the savory cheese breads with a vegetable dish, such as Greens and Potatoes from Crete, or as part of a meze spread.
In a small bowl, combine the water and yeast and let stand for 5 minutes or until frothy.
In a food processor, place 4½ cups flour, aniseeds or fennel seeds and salt. Reserve
Oil a large bowl and a piece of plastic wrap. Turn the dough out onto a lightly floured surface and knead it for 2 to 3 minutes, adding more flour as needed until the dough is soft and elastic. Shape the dough into a ball. Place it in the oiled bowl and cover with the oiled plastic wrap. Let rise until doubled in volume, 45 minutes to 1 hour.
Squeeze the cheesecloth to release all the moisture. In a food processor, place the ricotta, egg yolks, honey and cinnamon and process until combined.
Lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a ball and flatten it with your hands into a 7-inch round. Place about
At least 20 minutes before baking,
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