Salty cookies

Somogy cheese roll

Made by:
Héder István László

Ingredients

1 tablespoon
sugar 5 dl
Mizo milk (2.8%), lukewarm 5 dkg
fresh yeast 80 dkg
flour 1 dl
vegetable oil

for the filling:

25 dkg
Mizo butter 3
egg yolks 50 g
salt

for the top:

1
egg yolk 30 dkg
Mizo Trappist cheese

Instructions:

 

Dissolve the yeast in lukewarm sugary milk. Combine the ingredients to make the dough. Divide into 4 equal parts without allowing it to rise. For the filling, beat the butter with the egg yolk and salt until foamy.

Roll out the first dough loaf, smear with 1/4 of the filling, then roll it up like a “bejgli” cake and cut into 2 cm slices. Do the same with the other dough loaves and filling. Arrange the rolls on a baking sheet lined with parchment paper, smear their tops with egg yolk, sprinkle with grated cheese. Bake in a preheated 180 degree oven until golden brown.


 

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