The girls have conjured up something delicious here. Savory yeast dough filled with mozzarella. It tastes sooo good. You have to try it and eat it while it's still nice and warm:
Resting time:20 minutes
Photo by Sabine, meinhaushalt.at
Read also: Recipe for a cheese dip – cheese sauce as a side dish
Put the flour into the bowl of the stand mixer, then sprinkle the dry yeast, sugar and salt on top.
Add the oil and gradually pour in the lukewarm water.
Knead with the dough hook until a smooth dough forms.
Shape this into a large round ball, cover with a clean kitchen towel and let rise in a warm place for about 20 minutes.
Divide the dough into about 12 equal balls.
Grease the baking pan with a little butter.
On a work surface, roll a ball into an elongated oval.
Now make lengthwise cuts with a knife or pizza cutter, but not all the way to the end!
Place the cheese at the end without slits and roll up into a crescent.
Place the crescents in the tin, cover, and let them rest again for approx. 30 minutes.
Preheat the oven to 180° C with top and bottom heat.
Brush the mozzarella crescents with a little milk, sprinkle with pine nuts and bake for 25 to 30 minutes until golden brown.
Eat them while they're still nice and warm.
Read more
