MATERIALS:
For the dough: 1.1 / 2 kilo flour
1/4 pound of ground chickpeas
3 chili peppers
1 tsp. Fresh Cut Salt
some bay leaves
little anise
1 jar with lid containing 1kg
For eftazymo:
4 kg flour
1 tsp. soup mastic crushed
100g. Anise
salt
EXECUTION:
take the bowl and place the ingredients for the dough - besides flour - and cover with warm water (as to tolerate in our power) and a height of 3 to 4 fingers from the lip of the glass. On closing the lid, to wrap a blanket and place in a warm place for about ten hours.
When you expose, you should see the gap between water and cap have filled foam! This foam is the basis for the leaven that will inflate the eftazymo!
Then in a bowl, sift the flour (half a kilo) and mix it with a little warm water. The mix, take with spoon the foam from the bowl and add the flour, continuing stirring. Soon we see that the bowl went back to foam, which we continue to add to leaven for the time still sees foam material of glass. After you prepare the dough, cover the bowl with a woolen blanket and leave in a warm place for several hours until it doubles in size.
Once you are ready (has risen and the interior is like a sponge with many bubbles) pour into large mixing bowl,in which we sift the 4 pounds flour. Pour lukewarm water and knead thoroughly. During kneading, add the mastic, anise and salt.
Knead well-well until you get a fluffy and soft dough which is divided into two unequal parts.
In a well oiled round pan, lay the largest piece braided cross-shaped. Then the smallest to do make it round like a wreath and place on top. Spread the eftazymo with sugar water and sprinkle with sesame seeds.
Cover and place in a cozy corner to rise. Having risen, bake for almost one hour in a preheated oven at 180 ° C.
If we want a variation to the holidays and make the eftazymo tastier, you can make it sweet by adding 1/4 kilo pure butter, 1kg milk, 1 cup sugar and glaze with a egg yolk.
Eftazimo from Kalymnos by Popi Trouli
1 cup butter or oil sunflower oil,
1 cup of milk 1 cup SUGAR
1.1 / 2 cups of water
5 bay leaves
1/2 glass of Ouzo
1 teaspoon salt
4_5 pieces mastic
2 tbls anise seed
4 sachet dry Yeast
2kg of plain flour
Method
Place in a sauce pan the 1.1 / 2 cups of water to boil together The Bay leaves and anise boil until water becomes dark in colour remove all the bay leaves and amuse seed and bring back to a boil then remove from heat and add the rest of liquids Milk sugar ouzo melted butter or oil in a bowl. Let it cool to a body tempriture before you add the yeast as if it's too hot yeast will not rise. Place in a seperate large bowl the Flour with the Mix dry yeast and ground masti and separated flour to make a hole in the middle and pore in liquid to activate yeast and with your hands fold in to make a soft mixture If necessary add a little warm water. Cover with plastic glad wrap and place in the hottest part of the house covered with a blanket to rise for about 1 hour. When dough has doubled in sized we take out on a floured board and kneed once more to let all the air out and then roll out to desired shape! Traditionaly we cut the dough in to one large piece and a smaller one then we roll the large one in a ball and flatten in to a well greased around tray then do the same with the smaller one and place on top of the large piece then rub top with an egg yolk sprinkle sesame and anise seed on top and stand covered until it rises again and bake In a pre heated oven 180 DEGREES CELSIUS until it's golden brown. ❤
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