Venezuelan Cheese Sticks in Crisp Butter Dough

What you need

• 400 g (14 oz) all-purpose flour
• 1 tsp sugar
• 1 tsp salt
• 100 g (3.5 oz) cold butter, diced
• 1 egg
• 150 ml (2/3 cup) cold whole milk
• 400 g (14 oz) firm white cheese, such as queso blanco duro, llanero or low-moisture mozzarella
• 1 l (4 cups) vegetable oil, for deep frying

Method

Restated from the original video

1. 1

   Stir the flour, sugar and salt together in a large bowl.

2. 2

   Add the butter and rub it into the flour with your fingertips until no piece is bigger than a pea.

3. 3

   Whisk the egg with the milk, pour it in and mix to a shaggy dough.

4. 4

   Knead on the counter for 2-3 min until smooth, then flatten, wrap and chill for 1 hour.

5. 5

   Cut the cheese into sticks about 1.5 cm (1/2 in) thick and 8 cm (3 in) long. Pat them dry.

6. 6

   Roll the dough out on a floured surface to 2 mm (1/16 in) thick. Cut it into strips 3 cm (1 1/4 in) wide.

7. 7

   Wind a strip around each cheese stick in a spiral, overlapping the edges by a third, and pinch the ends shut. Roll the stick under your palms to seal any gaps, because open seams let the cheese leak out.

8. 8

   Chill the wrapped sticks for 15 min so the dough firms up.

9. 9

   Heat the oil in a deep pot to 180 °C (350 °F).

10. 10

    Fry in batches of 5-6, turning once, until deep golden, 3-4 min. Do not crowd the pot.

11. 11

    Drain on paper towels and serve hot, with a dipping sauce.

Imported from gourmet.cl. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.