Thursday, April 9, 2015

Flaounes - Cyprus Easter Cheese Breads


Flaounes are a traditional Cypriot  Easter Bread that every family in Cyprus bakes for Easter. Each family has their own variation on the basic recipe and usually the family members get together to make the breads.
Since I'm having the family over for the big feast this Easter(Greek Easter is on April 12), I decided to make a batch of my own. Mom always made them but she's not up to it any more.
Stelios and I had to cut one up for a tasting as the breads were taking their turns in the oven.
Cyprus Flaounes
Ingredients
Filling
1 tspn masticha(Greek gum resin)
1 tspn sugar
1 envelope yeast
1/2 cup fine semolina
2 lbs Cyprus flaouna cheese, grated(you can use parmigiana or pecorino)
1 lb haloumi cheese, grated( you can use another hard cheese)
1 cup chopped mint leaves or 2 tablespoons dry mint
6 eggs lightly beaten
Dough
1 envelope yeast
1/2 cup lukewarm water
1/2 cup lukewarm milk
1 tspn masticha
1 tspn mehlepi(wild cherry pit used for flavoring)
2 tspn sugar
61/2 cups of all purpose flour
1/2 cup white whole wheat flour
1 tspn salt
4 eggs lightly beaten
1/2 cup of vegetable oil
2-3 eggs for egg wash for baking.
1/2 cup of sesame seeds.
Instructions:
Start the night before you are planning to bake by mixing the cheese filling.
Place the sugar and the masticha in a mortar and gently pound until it becomes like powder.
Mix the yeast with 1/2 cup warm water. Let it bubble.
Mix the cheeses in a large bowl. Add the semolina and mix.
Add the yeast mixture, the mint, the masticha powder and the eggs. Mix well, cover and refrigerate overnight. This will allow the flavors to meld.
The next morning take the filling out of the refrigerator and set aside.
Preheat the oven to 170 degrees Fahrenheit.Turn off.
Mix the yeast with 1/2 cup warm water. Let it bubble and add the warm milk.
Place the masticha, sugar, and mehlepi in a mortar and pound until you have a powder.
Mix flours and salt in a large bowl. Add the masticha/mehlepi mixture and the salt.
Add the oil and rub with hands until the oil is incorporated into the flour.
Alternate between adding the eggs and the yeast and mixing until you have a cohesive dough. Place the dough on a floured counter an dknead for 5 minutes until it is smooth and elastic.
Oil a bowl and place the dough inside. Cover loosely with a towel and place in preheated oven. Make sure you have shut it off. Let the dough rise for about an hour.
Remove from oven and punch down. Divide into 18 balls.
Preheat oven to 400 degrees.
Roll out each ball, place half a cup of filling in the center and fold over the edges like wrapping a present.
Place in cookie sheets covered with parchment paper. Brush with egg wash and sprinkle with sesame seeds.
Place 2 cookie sheets in the oven at a time. Bake for 20 minutes and then rotate the pans and bake for another 20 minutes or until the flaounes are done. Remove from the oven and let the breads rest.
Any leftover dough can be shaped into breads and baked.















Happy Easter to all my readers. I hope you enjoy this recipe. It's very unusual, delicious and rewarding.

Maria

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