Bread Column with Cheese Volcano

For the bread sun with cheese volcano, mix the ingredients for the bread dough and knead with a food processor for 3 minutes slowly and 5 minutes quickly.

Cover the dough and let it rise in a warm place for about 30 minutes. Then divide into 2 pieces, work round and let rest briefly. Roll out each ball with a little olive oil on a baking paper in a circular shape as large as possible. The circle should fit on a baking sheet.

Place the cheese in the center of one circle and, using the baking paper, place the other circle of dough on top. Carefully peel off the baking paper and press the dough around the cheese slightly to prevent the melted cheese from spilling out during baking.

Cut the edge of the dough into narrow strips with a sharp knife or pastry wheel, sprinkle with sesame seeds, and twist each strip in like a spiral.

Cut the dough crosswise over the cheese and unfold. Cover the sun with a tea towel and let rest until the oven is preheated to 200 °C top and bottom heat.

Put the baking tray in the oven and bake for 10 minutes. After the 10 minutes, cut the cheese rind crosswise and fold outward. Continue baking until cheese is melted and surface is lightly browned.

Serve the bread sun hot. To eat, pluck off a beam and dip it into the melted cheese.

Preparation Tip:

When all the sun's rays are consumed and the cheese is eaten, you share the volcano remains.

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