Tequeños Venezolanos II

 

4 cups (480g) all purpose flour

1 teaspoon instant yeast

2 teaspoons sugar

1 1/2 teaspoons salt

1 cup (250ml) water

7 tablespoons (100g) butter, melted

17 ounces (500g) aprox. "queso blanco", Oaxaca cheese, Hallumi cheese

1. mix flour, yeast, sugar and salt together. Add water and melted butter. Knead the dough until nice and smooth. Place in a floured bowl, cover, and refrigerate for no less than 30 minutes

2. cut cheese in sticks of about 1/2" (1,2cm) x 2,5" (6-8cm)

3. cut dough in half to prevent drying out. Roll out one half on a floured surface as thin as possible. Cut in strips of about 1/2" (1,2 -1,5cm)

4. take one strip, cover cheese stick first from top to bottom (two sides will be covered and two open)  Pulling the strip a little, wrap it all around the cheese stick making sure the dough always overlaps to prevent the cheese from coming out while frying. Softly roll the tequeño on some flour, set aside

5. deep fry until golden brown, enjoy!