Difficult50 minutes
4 people
Pour the milk into the bowl of a stand mixer and dissolve the yeast and malt in it. Add the softened butter, spinach, and half of the flour. Knead with the dough hook at medium speed, then add the salt and knead until it is absorbed.
Add the remaining flour and knead for about 7-8 minutes until you have a smooth, elastic dough. Place it on a pastry board and knead it by hand for a few minutes. Then grease a container, cover it, and let it rest for about 90 minutes, away from drafts (I put mine in the oven with the light on).
Once the resting time is up, divide the dough into pieces weighing about 30g each. Flatten each piece into a rectangle, roll it up, then shape each roll into a ball. Place the rolls on a baking sheet lined with parchment paper.
Brush them with a mixture of egg and milk. Leave to rest for 30 minutes, then bake at 200 degrees until golden brown. Remove from the oven and leave to cool on a wire rack. Fill the rolls, shaping them into little monsters: use the slices of salame the tongue and the cheese salame the teeth. Use the olives and a little cream cheese to make the eyes, which you will attach to the roll with cocktail sticks.
Enjoy your meal!
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60 minutes
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260 minutes
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