Ingredients
- 1 Ethnic Bread Mix
- extra virgin olive oil to taste
- 80 g of parmesan cheese
- 80 g diced smoked bacon
- a pinch of salt
- 1 teaspoon sugar
Procedure
Pour the Ethnic Bread Mix into a bowl and add 300 ml of warm water and two tablespoons of oil and leave as is for 5 minutes. Bubbles will form, it is the yeast that is working. Now turn on the planetary mixer and let it work for 5-10 minutes.
Add the parmesan and bacon and work the dough with a silicone spatula until the ingredients are well combined. On a floured work surface, pour the dough and form a nice round loaf, smooth and homogeneous.
Let it rise for about two hours covered with a cloth in a warm place away from drafts. Once it has risen, take pieces of dough and form the snails, then place them on the baking tray covered with baking paper.
Brush the rolls with egg white and sprinkle with grated parmesan. Let rise for another 30 minutes then bake the rolls in a preheated oven at 220°C for about 20 minutes. Serve while still hot!
