Greek cuisine · Breakfast & Eggs

Daktyla Lesvou (Lesbos Finger Pastries)

Finger-shaped yeast pastries from Lesbos, thickly coated in sesame seeds and flavored with anise and orange zest.

Ingredients · for 8 servings

• 600 g wheat flour
• 1 packet dry yeast (7 g)
• 80 g sugar
• 1 tsp salt
• 1 tsp ground anise
• 1 orange (zest)
• 250 ml lukewarm water
• 100 ml olive oil
• 100 g sesame seeds

Instructions

1. Mix the flour with the dry yeast, sugar, salt, ground anise, and the finely grated orange zest, then add the water and olive oil and knead for 10 min. into a supple dough.
2. Let the dough rise covered in a warm place for 60 min. until noticeably risen and airy.
3. Divide the dough into 16 equal pieces and roll each into a strand about 10 cm long and finger-thick.
4. Briefly dip the strands in water, roll thoroughly in the sesame seeds until densely coated all over, and place spaced apart on a baking sheet lined with parchment paper.
5. Let rise covered for another 25 min. and meanwhile preheat the oven to 190°C top/bottom heat.
6. Bake the daktyla for 25–30 min. until the sesame smells golden and the underside sounds firm; let cool on a rack and serve with coffee or tea.