Ingredients for the Dough
- 1 kg all-purpose flour
- 1 packet dry yeast
- 1 heaping tbsp salt
- 450–500 g lukewarm water
- 60 g milk
- 3 tbsp olive oil
Instructions for the Dough
- In a large bowl, combine the flour, yeast, salt, and olive oil. Mix well.
- Add the milk, then gradually pour in the water while kneading until the dough becomes soft and pliable, and doesn’t stick to your hands.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1 hour or until it doubles in size.
Ingredients for the Filling
- Melting cheese (as much as desired for each peinirli)
- 5–6 sausage slices per peinirli
- 1 egg per peinirli
- 2 tbsp melted butter
Instructions for the Filling
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Divide the dough into 160 g balls and roll each one into an elongated shape. Place them on the baking tray.
- Fold and pinch the edges of the dough to form boat-like shapes.
- Fill each dough boat with melting cheese and sausage slices, leaving space in the center for the egg to be added later.
- Bake for 25 minutes, brushing the edges with melted butter 1–2 times during baking.
- Ten minutes before the baking time is up, remove the tray from the oven and carefully crack one egg into the center of each peinirli. Return to the oven and bake until the eggs are set.
Golden, cheesy, and topped with savory sausage and a perfectly baked egg, this peinirli is a hearty and satisfying treat. The buttery crust and gooey cheese create a delightful contrast with the richness of the sausage and the creaminess of the egg. Perfect for brunch, lunch, or dinner, this dish brings indulgence to your table in every bite!
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