Recipe for cheese and nigella seed balls
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Ingredients · Servings 4
- 1 glass = 250 ml
- 2 and a half glasses of flour
- 60g petit suisse thick cream
- 1/4 glass of oil
- 1/2 glass of milk
- 1 teaspoon of salt
- 3 tablespoons of sugar
- 2 tablespoons of baker's yeast
- 8 g baking powder
- 1 sachet of Demarle special bread yeast with salt incorporated
- processed cheese cut into small cubes (or portions of Laughing Cow cheese)
- milk
- nigella seeds
Method · 35 min
- In a bowl, mix the flour, salt, sugar, and yeast. Add the fromage frais and oil. Stir, then pour in the milk. Bind with lukewarm water if necessary.
- Cover and let rise for 30 minutes.
- Divide into balls of approximately 60g each. Flatten them, fill them with cheese, and close them up, forming a ball.
- Let it rest for 20 minutes.
- Brush with an egg yolk diluted with a little milk.
- Sprinkle with nigella seeds.
- Bake in a hot oven at 180°C for about twenty minutes.
- Let it cool slightly and eat.
Ingredients
4
