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Method :
Sift the
flour, salt and caster (superfine) sugar into a food processor fitted
with a dough blade or an electric mixer fitted with a dough hook, then
make a well in the center.
Dissolve the yeast into the hand hot water
and pour into the well. Add the egg yolks and leave for a few minutes
until bubbles appear o the surface of the liquid. Combine the
ingredients for less than a minute into a firm dough. Add the 50g of
butter and knead until smooth, for about 2-3 minutes, or 4-5 minutes if
using an electric mixer.
Turn the dough out into a floured bowl, cover
and leave to rise in a warm place until it doubles in volume. Preheat
the oven to 375F, Gas 5. Turn the dough out onto a lightly floured work
surface and divide into 10 pieces.
Spread the grated cheese over the
surface and roll each of the pieces into 12.5 cm lengths. Coil into
snail shapes and place on a lightly greased, high sided tray for pan
measuring 30 x 20cm/12 x 8 in. Cover the tray with a loose fitting
plastic bag and leave to rise for a second time until the dough doubles
in volume, for about 45 minutes, or up to 2 hours if conditions are not
warm.
Bake for 20-25 minutes. Brush with the melted butter, sprinkle
with the sugar and allow to cool. Bread up the rolls and serve in a
lined basket.
In the
Philippines, pots of coffee and hot milky chocolate are brought out for
a special custom called the meriendas. Meriendas occur morning and
afternoon and call for a lavish display of cakes and breads. Many are
flavored wit sweet coconut although these delicious rolls of Spanish
origin are enriched with butter, eggs and cheese.
Serves 4-6
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