Breading bread rosette with fondue vacherin mont d'or

Name: Breading bread rosette with fondue vacherin mont d'or
Cook time: 30 min
Total time: 150 min
Yield: 8
Cuisine: French
Ingredients: 300 ml semi skimmed milk; 500 g wheat flour; 7 g dried yeast; el granulated sugar; 1 el traditional olive oil; el salt; 15 g sprig of rosemary; 75 g dried cranberries bag of 250 g; 1 Vacherin Mont d'Or cheese

For this side dish with the heart of melted vacherin mont d'or, you are guaranteed to melt.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Heat the milk until lukewarm. Put the flour in a bowl and make a well in the middle. Pour in half of the milk.
Add the yeast, sugar and oil to the milk (in a well) and sprinkle salt over the flour. Stir the mixture from the center with a fork through the flour.
When the milk is mixed, add the rest of the milk and stir with the fork again.
Dust your worktop, hands and the bowl with flour. Remove the mixture from the bowl and knead into an elastic dough.
Place the dough in the bowl, cover with cling film and let rise in a warm and draft-free place in about 1 hour until it has doubled in volume.
Ris the needles of the rosemary sprigs, cut finely and keep 1 tl apart. Knead the air quickly from the dough and then the rosemary and cranberries.
Roll out the dough on a floured sheet and roll 12 rolls of rolls.
Place the lid of the cheese box, ie without the cheese, in the middle of a baking tray covered with parchment paper. Set the cheese aside.
Press the dough balls together around the box. Cover with cling film and let the dough rise for 30 minutes in a dry, warm place.
In the meantime, preheat the oven to 180 ° C.
Remove the cling film. Cut the bread together with a knife, but not loose. Split the egg, beat the yolk and brush the dough with it.
Place the box with the cheese on the lid and bake the bread and cheese until golden brown and done in about 20 minutes. Allow to cool for 10 minutes.
Cut the cheese in and garnish with the rest of the rosemary.