Salty cookies

Cheese muffin

Made by:
Mucsi Anita


Ingredients for 12 pieces

50 dkg
1 teaspoon
powdered sugar
1 teaspoon
1 dl
cooking oil
2.5 dkg
fresh yeast
1 db
2 dl
lukewarm Mizo lactose-free milk (1.5%)

for the filling: on the top:

1 db
to taste



  For the dough, dissolve the yeast in lukewarm sugary milk sprinkled with 1 tablespoon flour. Sift the remaining flour into a bowl, mix in the salt, then knead it into a dough with the yeast dissolved in milk and the other ingredients. Let it rest while covered for 15 minutes. Divide the dough into 12 equal parts, stretch them all into approx. 10 × 20 cm rectangles and cut their top with a cake or pizza cutter.
For the filling, beat the butter until foamy, mix in the cheese and salt to your taste. Spread the filling on the bottom of the dough sheets, roll it all up and shape it into a wreath shape. Put it all into an vegetable oiled muffin tin, spread the top with the beaten egg and sprinkle with sesame seeds. Let it rise a little again. Bake in a preheated oven at 180 degrees C then cool on a rack.