👨‍🍳 조리법

1. 1

   Activate the yeast: In a small bowl, dissolve the fresh yeast (or active dry yeast) and 1 tsp sugar in the warm water. Let it sit for about 10 minutes until frothy.

   💡 전문가 팁: Ensure the water is warm, not hot, to avoid killing the yeast.
2. 2

   Make the dough: In a large bowl, combine the flour and 1 tsp salt. Add the frothy yeast mixture and 2 tbsp sunflower oil. Mix until a shaggy dough forms.

3. 3

   Knead the dough: Transfer the dough to a lightly floured surface and knead for about 10-15 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

4. 4

   Shape the covrigi: Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a long rope (about 22 cm or 9 inches). Shape each rope into a ring or pretzel shape, pinching the ends to seal.

   💡 전문가 팁: Keep your hands lightly oiled or floured to prevent sticking.
5. 5

   Second rise: Place the shaped covrigi on a baking sheet lined with parchment paper. Cover them loosely with a clean towel and let them rise for another 30-45 minutes.

6. 6

   Boil the covrigi: While the covrigi are rising, preheat your oven to 200°C (400°F). In a large pot, bring the 3 liters of water to a rolling boil. Carefully add the 1 tbsp baking soda to the boiling water (it will foam vigorously).

7. 7

   Dip and bake: Using a slotted spoon, carefully dip each covrigi into the boiling water for about 30 seconds. Remove them and place them back on the parchment-lined baking sheet. Brush the tops with the beaten egg wash and sprinkle generously with coarse salt or sesame seeds.

   💡 전문가 팁: Work in batches to avoid overcrowding the pot.
8. 8

   Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed up. Let them cool slightly on a wire rack before serving.