Fondue swirls (sour cream pot recipe)
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- Serves: 16 persons
- 1 cupsour single cream
- ½ cupwater
- 2 ½ cupslight spelt flour
- 1 cupwholemeal PureSpelt flour
- ¾ tspsalt
- 1 parceldry yeast
- 3 cupsfondue cheese mix
- ½ tspnutmeg
- 2 pinchessalt
- a littlepepper
- ½ bunchthyme
Step 1Grate in the carrots into a bwol.Pour half of the sour single cream into the bowl, pour the rest into a second bowl and set aside. Rinse out and dry the pot thoroughly, use as a measuring cup. Add the water and mix.
Step 2Mix the flour, salt and yeast into the carrot mixture, knead for approx. 10 mins. to make a smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Step 3Add the cheese to the sour single cream, season. Remove the thyme leaves, mix in.
Step 4On a lightly floured surface, roll out the dough into a rectangle (approx. 30 × 40 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Starting from one of the long edges, roll up the dough. Using a bread knife, gently cut the roll into slices approx. 3 cm thick, place next to each other on a baking tray lined with baking paper. Cover and leave to rise at room temperature for approx. 1 hr.
Step 5Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove, allow to cool slightly.