Mondseer rolls with egg
Ingredients
| 200 g | WOERLE Mondseer hay milk cheese |
|---|---|
| 550 g | flour smooth |
| 300 ml | milk |
| 2 TL | Salt |
| 2 TL | Melt butter |
| 150 g | Greek feta |
| 200 g | Curd, crumbly |
| 3 | eggs |
| 2 EL | Melt butter |
| 10 | eggs, small |
| Egg yolk for brushing |
Preparation
Sift flour into bowl. Warm the milk slightly and dissolve the yeast in it. Add to the flour, egg, sugar and salt. Knead into a smooth dough. Add the melted butter and continue beating the batter until it pulls away from the sides of the bowl.
Cover and let rise to double in volume.
Finely grate Mondseer. For the filling, mix 150 g Mondseer with grated feta, curd cheese, eggs and butter.
Divide the dough into 10 parts. Shape each piece into a ball and roll out into a circle (approx. 15-16 cm in diameter). Spread the remaining grated cheese all around the edge, fold the dough inwards over the cheese and press down a little.
Brush with beaten egg yolk and spread the filling evenly. Bake at 200 degrees (convection) for about 15-20 minutes.
Make a well in the center and crack an egg into it. Bake for another 5 minutes, but the yolk must remain runny.
