Dough
2 tablets of fresh biological yeast
1 tablespoon (over-the-counter) of dietetic antifungal powder, suitable for oven and microwave
1 teaspoon of salt
2 whole eggs
1 cup (American) of skimmed milk
1/2 cup (American) of olive oil
500g of wheat flour approximately
Filling
300g of cooked and shredded chicken breast
200g of creamy cottage cheese (available at supermarkets)
1 tablespoon of oregano
1 egg yolk for brushing
Dough
2 tablets of fresh biological yeast
1 tablespoon (over-the-counter) of dietetic antifungal powder, suitable for oven and microwave
1 teaspoon of salt
2 whole eggs
1 cup (American) of skimmed milk
1/2 cup (American) of olive oil
500g of wheat flour approximately
Filling
300g of cooked and shredded chicken breast
200g of creamy cottage cheese (available at supermarkets)
1 tablespoon of oregano
1 egg yolk for brushing
Beat the yeast, antifungal powder, salt, eggs, milk, and olive oil in a blender
Transfer to a bowl and gradually add the flour
Knead until a soft and pliable dough forms
Cover with a cloth and let it rest until doubled in volume
On a floured surface, roll out the dough to 0.5cm thickness
Cut into strips of 1.5cm using a rolling pin
Enroll the strips of dough into cone-shaped molds or large candy molds, overlapping as you go
Place the molds in a baking dish
Brush with egg yolk and let it rise until doubled in volume
Bake in a medium preheated oven until golden brown
Let cool and remove the canudos from the molds
Filling: Mix in a refrigerator the chicken, cottage cheese, and oregano
Fill the canudos with the filling and serve warm or at room temperature.
