Gluten-free bread sheet cannoli with Bavarian white sausages

Gluten-free bread sheet cannoli with Bavarian white sausages
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Time: 20 minuti più riposo
Difficulty: Facile

Ingredients per 500g of bread

250 g Mix for bread and pizza Molino dallagiovanna
200 g water room temperature
8 g fresh yeast
15 g EVO oil
6 g of salt up

For dressing
6 Bavarian white sausages allowed
Gluten-free rice and corn flour for dusting

Time: for preparation 20 minutes                                                                                       
for leavening 2 hours                                                

Difficulty level: easy
Proceeding
Pour into the container of the stand mixer, or in a large bowl, the mixture and stir for about 1 minute.
Pour the water into a second bowl and dissolve the yeast inside, transfer the liquid obtained in the container with the mix and knead for about 2 minutes. Add the oil and salt, continuing to knead until you get a homogeneous mixture.
At the end transfer the dough on a wooden base helping you sprinkle it with rice and corn flour, form a smooth ball to be divided into 3 parts.
Line a baking tray with baking paper, place the dough and wet the surface with water with the palm of your hand for about 2 hours.
After the rising time, take a part of the dough on a pastry board, divide into 10 parts. With a rolling pin roll out the dough giving it an oval shape and, with a circular bowl of 10 cm diameter, cut the dough in excess.
In the center place a sausage cut in half for the long, close in the shape of a cannolo and brush with oil the dough.
Take a thermo refractory stone and put to heat in preheated oven to 250 º C for about 15 minutes; at the end transfer the cannoli with all the baking paper on the stone and cook at 210 º C for about 12 minutes.
Place to cool on a raised perforated grid and serve.

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