2 3/4 cups all-purpose flour
2 tablets of baking powder
1/2 cup whole milk
10 tablespoons unsalted butter or margarine
1 tablespoon salt
2 eggs
1 cup (100g) grated plate cheese, coarse grind
1 tablespoon hot paprika
1 tablespoon coarse salt
unsalted butter or margarine for greasing the baking dish
2 3/4 cups all-purpose flour
2 tablets of baking powder
1/2 cup whole milk
10 tablespoons unsalted butter or margarine
1 tablespoon salt
2 eggs
1 cup (100g) grated plate cheese, coarse grind
1 tablespoon hot paprika
1 tablespoon coarse salt
unsalted butter or margarine for greasing the baking dish
Grease a baking dish and reserve
Pour the flour into a bowl
Make a depression in the center and crumble the baking powder
Add the milk and mix with some of the flour
Cover and let rise for 15 minutes
Melt the butter or margarine and add the salt
Add to the flour mixture and mix well
Knead well
Let rise again for 20 minutes
Heat the oven to a hot temperature (220°C)
Roll out the dough on a floured surface to obtain a rectangle 4 mm thick
Mix the eggs with 2 tablespoons of water
Brush half the dough with this mixture
Reserve some of the eggs
Dust with grated cheese
Fold the other half of the dough over the top
Roll out again to obtain a thickness of 4 mm
Cut into strips 2 1/2 cm wide and twist each strip several times
Brush with the remaining egg, sprinkle with paprika and salt
Place in the baking dish and bake in a preheated oven for 15-20 minutes, or until lightly golden
Make approximately 58 twisted bites
To freeze: let the twisted bites cool completely in the baking dish and then place them in a freezer bag, leaving some space between each one
Remove air, seal with plastic wrap and return to the freezer
To defrost: remove the twisted bites from the freezer and let them defrost at room temperature.
