Gluten-free salty cheese snails
There will be days when a person no longer has a sweet tooth. And this recipe is ideal for changing the taste buds. Crunchy, fragrant, fragile and especially salty
Ingredients
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Dough
- 450 g Bakery mix Liana
- 250 g of butter
- 2 eggs
- 20 g of yeast
- 100 ml of milk for yeast
- 2 tablespoons of salt
- 1 KL sugar for yeast
- 100 g smoked grated cheese
Appendices
- 100 g cheese for sprinkling
- 1 egg for brushing
- salt
1. Make yeast: add sugar and yeast to lukewarm milk.
2. Put all the other ingredients needed to make the dough into a bowl. Work the dough well by hand and let it rise for 10 minutes under foil. Divide the risen dough into 10 parts. Roll out each part into a circle of about 3 mm. Divide it into 8 parts with a rolling pin. From the outer edge, roll the dough towards the center (snail shape) so that the tip remains at the bottom.
3. Transfer to a baking sheet together with baking paper. Leave to rise for another 10 minutes and brush with a whole beaten egg, sprinkle with grated cheese and salt.
4. Bake at 180 ° C for about 20 minutes
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 450 g Bakery mix Liana
- 250 g of butter
- 2 eggs
- 20 g of yeast
- 100 ml of milk for yeast
- 2 tablespoons of salt
- 1 KL sugar for yeast
- 100 g smoked grated cheese
Appendices
- 100 g cheese for sprinkling
- 1 egg for brushing
- salt
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