Rooti Farmaajo (Honeycomb Cheese Bread)
2 hourstotal time
2/3 cup/160 milliliters warm whole milk, plus more for egg wash
2 teaspoons/6 grams active dry yeast
1 teaspoon plus 2 tablespoons cane sugar
2 1/4 cups/298 grams all-purpose flour, plus more if needed
1/4 teaspoon fine sea salt
1/4 teaspoon baking powderÂ
1/4 teaspoon ground cardamom (optional)
2 large eggs, each cracked into a separate bowl and beaten
4 tablespoons plus 1 teaspoon/62 grams melted salted butter
1 (5.4- or 6-ounce) package of The Laughing Cow Original spreadable cheese wedges, chilled
1/4 cup/60 milliliters sweetened condensed milk, plus more to taste
1/4 cup/20 grams unsweetened finely shredded coconut flakesÂ
In a small bowl, combine milk, yeast and 1 teaspoon sugar. Stir together and set aside for 10 minutes to allow yeast to activate. In a bigger bowl, combine flour, salt, baking powder, cardamom (if using) and remaining 2 tablespoons sugar. Once the yeast mixture is foamy, add to the flour mixture, along with 1 beaten egg and 3 tablespoons of the melted butter. Knead in the bowl until a sticky dough forms, about 5 minutes, adding more flour as needed if the dough is too sticky. Lightly grease dough with 1 teaspoon melted butter. Cover with a clean dish towel and let it rise at room temperature for 1 hour or until doubled in size.
Grease a round 9-inch springform pan using the remaining 1 tablespoon butter; heat the oven to 350 degrees. Grab chilled cheese wedges and cut 30 pieces of cheese (about 1/2 teaspoon each). Once the dough has doubled in size, cut the dough into two equal portions. Take one half of the dough and roll it out into a thick rope. Cut the rope crosswise into 15 equal sections. Take one of the cut pieces of dough, roll it into a ball then flatten it into a disk and place 1 piece of cream cheese in the middle. Pinch the dough closed at the top and roll it into a ball using the palms of your hands. Once itâs round, place it into the greased pan, arranging it with its smoothest side up, and repeat the process with the remaining dough. Make sure the balls of dough are equally spaced out, and allow the dough to rise, covered, for 15 minutes.
After the second rise, brush the dough with an egg wash of the remaining egg beaten with a splash of whole milk, then bake for 12 to 15 minutes, or until golden brown.
When the rolls have finished baking, take them out of the oven and drizzle condensed milk on top. Finish off with a sprinkle of coconut flakes. Enjoy warm. Rooti farmaajo can last 3 to 4 days in the refrigerator.
2 hourstotal time