The authentic Politiko Ekmek

Name: The authentic Politiko Ekmek
Cuisine: British
Ingredients: 21 g fresh yeast (1/2 cube); 250 g all purpose flour; 60 g melted vegetable butter; 60 g sugar; 80 g full fat yoghurt (diet... tomorrow...); 1/4 tsp salt; 1/4 tsp ground mastic (before you grind it, place it in the freezer for 10'!); 1/4 tsp ground mahlab; 1 egg; 750 g sugar; 550 g water; 2 tbsp lemon juice

Cookpad Greece @cook_8238176

Greece

Politiko (from Poli, Istanbul in Greek), an excellent idea not only for a dessert in general, but also for Easter Sunday since the weather gets better then and it goes great with a scoop of ice cream on top!!! Keep in mind, this is not ekmek kataifi.

Recipe by ansou

Cookpad Greece @cook_8238176

Greece

Recipe by ansou

Saved

Ingredients

21 gfresh yeast (1/2 cube)
250 gall purpose flour
60 gmelted vegetable butter
60 gsugar
80 gfull fat yoghurt (diet... tomorrow...)
1/4 tspsalt
1/4 tspground mastic (before you grind it, place it in the freezer for 10'!)
1/4 tspground mahlab
1egg
Ingredients for the syrup
750 gsugar
550 gwater
2 tbsplemon juice

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Steps

1

Dissolve the yeast in a little lukewarm water with flour so that you have a batter
2

And set it aside at 35°C to rise and bubble (about half an hour).
3

Place all the dough ingredients together with the yeast in the mixer bowl
4

And knead using the dough hook of the mixer, until you have a smooth and soft dough. If necessary, add a little bit of flour.
5

Cover and set aside the dough to rise (for about one hour) in a warm place (35°C).
6

Butter either 2 baking trays of 24 cm each or one of 34 cm
7

And after having divided the dough to the size that you desire, spread it evenly in the baking tray or trays.
8

Set it aside (about one hour) at a warm place (35°C). It has to at least double in volume.
9

Bake for 15' at 160°C using the convection element and then turn them upside down on an oven rack and leave them for 30' at 120°C to dry. Let them cool and then place them once more in the baking trays.
10

Boil the ingredients for the syrup for 5'.
11

Pour spoonfuls of the hot syrup on the cold ekmek punching it with a toothpick at intervals of 2 cm. You can serve it either straight like that or with a scoop of ice cream on top.