Cheese Rings

Recipe No: 237

This is a bread dough based recipe flavored with Cheese and it is great as a snack with some soft Cheese or as a Bread component for dinner.

Ingredients                                    Makes 16

• All Purpose Flour/ Maida….2 Cups + more for rolling
• Salt…………………………………1/3 Teaspoon
• Sugar……………………………..2 Tablespoons
• Egg…………………………………1; Beaten
• Butter……………………….……2 Tablespoons; melted
• Warm Milk………………….….1/3 Cup + 2 Tablespoons for brushing
• Instant Yeast…………..………1 Teaspoon
• Warm Water……………….....1/4 Cup
• Grated Cheese………............3 Tablespoons + 1 Tablespoon for sprinkling on top

Method of Preparation

1. Dissolve Yeast in lukewarm Water and keep aside, covered, for 5 minutes or till frothy.
2. Mix Flour, Salt and Sugar well and knead it after adding frothy Yeast mixture, 1/3 cup Milk, Egg and Melted Butter into a very soft dough.
3. If you are using a stand mixer, knead for 3-5 minutes into a smooth but very sticky dough. If it is too sticky, do add a maximum of 2 Tablespoons more of Flour. If you are kneading by hand, dump the dough onto a floured surface and knead  for 5-7 minutes using just enough Flour to make a smooth, soft yet manageable dough.
4. Keep the kneaded dough in a big container; cover with a damp cloth and keep in a warm place for about 1 ½ - 2 hours or until doubled in volume.

5. Once doubled, knead in 3 Tablespoons of grated Cheese either by hand or using a mixer.
6. Dump it into a floured surface and divide  into 16 equal portions.
7. Roll each portion into a 10 inch rope and press the two ends together to make a ring. Do roll the dough gently where the two ends meet to make the thickness even.
8. Place the rings on a baking tray and keep them in a warm place for about 20 minutes.
9. Meanwhile, preheat the oven to 400˚F/ 200˚C.
10. Brush the rings with Milk and sprinkle a tablespoon of Cheese evenly on top of the rings.
11. Bake it in the middle of the oven for 8-12 minutes or till the rings are lightly browned on top or the internal temperature (in the middle of the rings) is 165˚F/ 74˚C.
12. Serve hot or warm either with Cheese or as a side.

Notes:

• The doubling time for the dough will depend on the power of the Yeast and the temperature of the surroundings. So please wait until the dough doubles in your cooking conditions.
• I used active dried Yeast in this recipe. You can use the regular Yeast which will take more time to become active, which is shown by the frothy nature of the Water.
• The temperature of the Water to which we put the Yeast should be lukewarm. That temperature will activate the Yeast, but on the other side, high temperature may kill them. So after dissolving the Yeast in Water give it a few minutes to become active, that is shown by the bubbling of the dissolved Water. If it doesn't show a bubbling action, either you have killed the Yeast or the Yeast is of poor quality (happens when it is very old). In both cases, start over again with fresh Yeast.
• It is essential to use warm Milk in order to get the texture right.
• Using too much Flour for kneading, will make the rings hard.
• Do allow the rings to rise after shaping. This second rising period (also called proofing time) is important for the texture of the rings.
• Please don’t over bake the rings as it will dry them up.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…