Fondue swirls (sour cream pot recipe)

Instructions

1. Step 1

   Grate 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.

2. Step 2

   Mix 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.

3. Step 3

   Add the cheese to the sour single cream, season. Remove the thyme leaves, mix in.

4. Step 4

   On 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.

5. Step 5

   Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove, allow to cool slightly.