Letta`s Sheep`s Cheese Wreath
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 ml water, lukewarm
- 125 g flour (whole wheat flour), 2 teaspoons salt
- 300 g flour, wheat flour (more as needed)
- 3 teaspoons dry yeast or 15 g fresh yeast
- Olive oil for the bowl, the filling and the glaze
- 300 g sheep cheese, (rouhly chopped)
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Yeast dough production:
- Dissolve the yeast in the water and gradually add the flour and salt. Knead the dough and shape it into a roll.
- Pour olive oil into a bowl and turn the roll over until it is lightly coated. Cover with a damp tea towel and let rise in a warm place for 1 to 1 1/2 hours until the volume has doubled.
- Knead the risen dough on a floured surface for about 20 seconds so that the gases created can escape. Cover and let rest for 5 minutes.
- Coat the baking sheet with oil. Now press the dough flat with the palms of your hands and roll it out with the rolling pin into a 30 cm rectangle. Smooth out the edges with your hands.
- Coarsely mash 1.5 to 2 packets of sheep`s cheese (about 300-400 g) with a fork, add the 2 eggs and mix together. Pour a good dash of olive oil over it and mix everything together again (if you like, add oregano or herbs from Provence).
- Now distribute the sheep`s cheese mass evenly on the dough, leaving 1 cm free at the edge.
- Roll up the dough rectangle from the long side into an evenly thick strand. Press the seams tightly together, not the ends!
- Now carefully place the piece of dough on the baking sheet (the seam facing down) and shape it into a wreath, closing the ends and the ring.
- Cut into the wreath around 5 cm deep, but do not cut through the whole wreath! (the wreath is still together in the middle).
- Slightly pull apart these 5 cm pieces of dough and turn them flat on their side. Cover the wreath with a dry cloth and let rise for another 45 minutes.
- Preheat oven to 220 degrees. Brush the wreath with olive oil and bake for 10 minutes at 220 degrees. Lower the temperature to 190 degrees and bake the wreath for another 20 to 25 minutes until it is well browned.
- The sheep`s cheese wreath tastes equally warm and cold and can be served with a delicious tomato salad, for example!
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