2 cups of wheat flour
3/4 cup of warm milk
2/3 cup of butter, melted
1/4 cup of lukewarm water
1/3 cup of grated cheese
2 tablespoons of salt
3 small green corn kernels without husk and seeds, sliced
3 egg whites
2 tablets of fresh biological yeast (30g)
For dusting
4 tablespoons of grated cheese
2 tablespoons of cinnamon
2 cups of wheat flour
3/4 cup of warm milk
2/3 cup of butter, melted
1/4 cup of lukewarm water
1/3 cup of grated cheese
2 tablespoons of salt
3 small green corn kernels without husk and seeds, sliced
3 egg whites
2 tablets of fresh biological yeast (30g)
For dusting
4 tablespoons of grated cheese
2 tablespoons of cinnamon
Dissolve the yeast in water
Mix with milk, grated cheese, salt, one-third cup of melted butter, and egg whites
Gradually add the flour, mixing continuously
Knead well
Cover and refrigerate for 2 hours
Open the dough into a rectangle measuring 30 x 40 cm
Place the remaining butter in the center
Fold the top part over the butter and the bottom part up
Open the dough again to the same size
Line a large baking dish with plastic wrap, place the dough, cover, and refrigerate until the next day
Bake the corn kernels in water. Reserve
Divide the dough in half
Open each half into a rectangle measuring 22 x 35 cm
Cut into strips 2 cm long
Roll up each strip like a spiral and arrange them side by side
Distribute the sliced corn kernels to the center of the spirals, dust with grated cheese and cinnamon, cover, and let it rise for at least 30 minutes
Heat the oven to medium temperature
Bake for 12 minutes or until the bottom is lightly golden.
