Today, I provide you with elephant ears with cheese. It is a very soft bread based on milk, with several pieces of dough in shape having the shape of an elephant ear. Each piece is stuffed with a mixture of cheese. It is original, beautiful, delicious and delicious.
For consumption, this bread is not cut, but we peeled it off, kind of like a bread apartment. These pieces easily stand out, revealing the soft and rotating texture of the dough. A great discovery!
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Ingredients (1 bread):
Dough:
- 200 g non-hot milk
- 1 teaspoon sugar
- 20 g fresh bakery baker (or 7g dried)
- 1 teaspoon salt
- 40g vegetable oil
- 1 egg
- 420 g farine
prune:
- 200 g de Pass
- 150g grated emmental
also:
- 50g melted butter
- 1 egg yolk for gold plating
- 1 tablespoon sesame seeds
- 1 tablespoon Nigel seeds (or poppy)
instruct:
- Prepare the dough. In a bowl, mix warm milk and sugar. Dilute the yeast in it. Allow the yeast to activate for 15 minutes.
- Add other ingredients and knead until a soft, smooth and flexible paste that easily breaks away from the edges of the bowl. Cover and allow to grow at room temperature for 1 hour or until the volume of the dough doubles.
- Prepare for decoration. In a bowl, mix the crushed feta with the grated cheese.
- Shape bread. Divide the dough into 16 equal parts and make the balls. Cover and let the dough rest for 10 minutes.
- Spread a piece of dough with your fingers in a circle about 9-10 cm. Add 1 tablespoon in the middle to garnish. Fold and seal the edges. Turn the dough off, then close, and play the ball. Keep the time and prepare other pasta the same way.
- Melt the butter in a bowl and let cool for 2 minutes.
- Prepare a circular mold with a high edge diameter of 24 cm.
- Spread the balls of each dough with a diameter of 10 cm.
- Brush on both sides with melted butter and place on a plate, touching the edges.
- Do the same for all dough balls. Place them in the mold and overlap them halfway, as if you are going to make flowers.
- Cover and let grow for 20 minutes.
- Preheat the oven to 180°C, static.
- Brush the bread with broken egg yolks and sprinkle sesame seeds and Nigel seeds, alternating.
- Bake and cook for 35-40 minutes, or until the bread turns golden brown.
- Served at warm or room temperature.
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