👨‍🍳 Instructions

1. 1

   In a small bowl, combine yeast, sugar, and lukewarm water. Let it sit for 5-10 minutes until foamy.

2. 2

   In a large bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and vegetable oil. Mix until a dough forms.

   💡 Tip: Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
3. 3

   Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

4. 4

   While the dough rises, prepare the filling. Sauté onions and garlic in a little oil until softened. Add the chopped herring, curry powder, turmeric, and black pepper. Cook for about 5-7 minutes until fragrant and the herring is heated through. If using, stir in the chopped hard-boiled eggs.

   💡 Tip: Ensure herring is well-rinsed to remove excess salt.
5. 5

   Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a rectangle.

   💡 Tip: Work with one portion at a time, keeping the others covered.
6. 6

   Spoon the herring filling onto one half of each dough rectangle, leaving a border. Fold the other half of the dough over the filling and crimp the edges to seal.

   💡 Tip: Ensure the filling is evenly distributed.
7. 7

   Place the filled breads on a baking sheet lined with parchment paper. Cover and let them rest for another 15-20 minutes.

8. 8

   Preheat oven to 190°C (375°F). Brush the tops of the breads with beaten egg wash.

9. 9

   Bake for 35-40 minutes, or until golden brown and cooked through.