Cheese rolls with "Alta Badia"

fiocchi_al_formaggio_3.jpg

Ingredients

preparation time: 130 minutes
baking time: 20 minutes
difficulty: medium


for 15 rolls


for the dough

  • 500 g plain flour, type 1
  • 3.5 g beer yeast (or 1/2 cube of fresh yeast)
  • 280 ml water
  • 25 ml olive oil
  • 10 g salt

 for the filling

  • 80 g cheese “Alta Badia”, grated
  • 25 g butter, melted
  • pepper, ground
  • chives, chopped
fiocchi_al_formaggio_3.jpg

Preparation

Use a mixer to knead flour, yeast, water and oil for about 8 minutes.

Add salt, knead and put in the refrigerator overnight.

Remove the dough from the refrigerator, wait 60 minutes and roll it out on a floured surface into a rectangle about 40 x 30 cm (the short side should face towards you).

Coat the dough with the melted butter and sprinkle the bottom half with the grated cheese, pepper and chives.

Fold the dough, place the top on the bottom and press with your hands.

Cut vertical strips about 2.5 cm wide, position index and middle fingers in a V-shape on the work surface.

Twist each strip around your fingers 2-3 times, placing the end between the two fingers first over, then under the roll.

Place on a cookie sheet with parchment paper and let rise in a warm place for 60 minutes.

Bake in a preheated regular oven at 200°C (160°C convection) for 18-20 minutes.

Story

Stefano Cavada

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