- yeast: 100 g
- goat milk: 2 teacups
- olive oil: 1 teacup
- sugar: 2 teacups (for the dough)
- egg yolks: 3 and 1 extra egg for glazing
- soft flour: 1 ½ kg
- fresh Cretan anthotyro or sweet myzithra cheese: 2 kg
- vanilla powder: ½ tsp
- egg whites: 3
- sugar: to taste
- ground cinnamon
Dissolve the yeast in lukewarm water. Mix the oil with the sugar and the egg yolks. Add the flour and knead. Roll out into a thick sheet. Combine the anthotyro cheese with sugar to taste, the egg whites and the vanilla and knead the dough until smooth.
- After you roll out the sheet, use the rim of a large glass as a guide to cut out circles. Fill each with the anthotyro cheese mixture and form round kalitsounia pastries pinching the edges with a fork to raise them. Glaze with egg and sprinkle lightly with cinnamon. Set aside to rise for approximately 3 hours. Bake in a pre-heated oven at 180°C until golden brown.