Sourdough cheesy stangli or I could call them cheesy sticks. But these are not just simple cheesy sticks…
Let me tell you about a little memory of mine… I was living in Budapest for 6 years and in these years I often went shopping in a Spar ( in Hungary there are much bigger and they have they own bakery inside ). As I stepped in I felt the aroma of the freshly baked cheesy stangli lingering all over the shop. I couldn’t resist, I went towards the bakery hoping there are still some warm stanglis left in the big baskets and I can grab a few… as I stepped out from the door I reached into the buttery, cheesy fat soaked paper bag and tear the end down…Finally!
I didn’t have stangli for the last 10 years since I’m living in the UK. I even forgot how good these soft cheesy sticks can be until a few weeks ago when we had an online quarantine bake-along with the “mini sourdough group”. It was my turn to come up with an idea for our next session. Why not bake “sajtos stangli”?
Creating a sourdough cheesy stangli recipe, wasn’t as easy, as I had big expectations. Very soft, rich, pillowy interior with a soft and a lightly toasted cheesy and crunchy skin, as I remember from the Spar version. Well… I have to tell you this recipe exceeded my expectations, for me this is the perfect stangli. Besides the taste, this sourdough version is much healthier than any store bought version. Also, there are no additives or extra unnecessary stuff in it, as you make it yourself.
For this recipe you don’t need any extra ingredients that you would not have in your everyday fridge. I hand knead my dough, to be honest lately I nearly every time do this way. I only use my Kenwood if the nature of the dough would need it.
I fold the dough two times during the bulk fermentation and keep it in a warm temperature somewhere 26 – 28C the entire time. The recipe fits in a day, so if you start it in the early morning you can have freshly baked soft cheesy stangli by the afternoon.
For the preshape I use the same technique that I used for shaping my Hokkaido bread, seems like it works very well with it. The final shaping is also very easy, but you will need a rolling pin.
This recipe makes 5 stangli, but you can make them smaller too. I start the recepie in the morning, so I feed my starter just before I go to bed the night before.
Very soft and moist interior with a lighly toasted crunchy, cheesy surface. This is what I call cheesy stangli!
Enjoy!
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