Halloween Edition: Cheese filled snake

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Halloween is nearly here and I wanted to come this year with two recipe ideas. This one, that I‘m going to share tonight is the savory one. I was thinking a lot before I came up with this idea and to be honest spiders are going to be all over the halloween snacks, so the next best thing was a snake. A cheesy, doughy, saucy snake..
So I went, tried it and it came out definitely delicious.
Now before we get started I have to make it clear that we are making 2 parts of dough, one part normal and one part with some kind of color to make it more interesting. *!! This doesn’t mean the color  will show up on top, whatever you use, whether it’s charcoal, spirulina or food coloring, it will still have the „doughy hue“ on top. The inside will be pretty though. !!*
So let’s get into it—>
Ingredients:
For the dough:
-4 cups of flour (divided)
-1 cup of milk (divided)
-1/3 cup of red cabbage water
-8gr of active yeast
-4 egg yolks 
-1/2 cup of sunflower oil (divided)
-2tbsp sugar (divided)
-salt
For the filling:
-100 gr cheddar cheese 
-150 gr gouda
-150 gr mozzarella 
-2-3 olives for the eyes
For the dipping sauce:
-3 handfuls of spinach
-3 tbsp of pesto sauce 
-1 avocado 
-2 tbsp philadelphia cream cheese 
-1 tbsp olive oil
-1/2 tsp salt
For the topping sauce:
-4 tbsp yogurt 
-1 tbsp mayonnaise 
For the side salad (optional):
-2 cups boiled red cabbage 
-2 tbsp vinegar 
-a pinch of salt 
-1 tbsp sugar

Preparation:
-We’ll begin with the “plain” dough by taking 2/3 cup of lukewarm milk + sugar and half the yeast. Let the yeast activate. Then proceed by mixing half the flour and a pinch of salt + 2 beat up egg yolks and 1/4 cup of oil + the activated yeast in milk. If the dough is sticky at the end dust it with some more flour to make it workable, however it should be right by then. 
-The second part of the dough will be the same, but instead of the milk, you’ll use 1/3 cup of boiled red cabbage juice and 1/3 cup milk to activate the yeast.

-Let them proof for two hours.
-After they’re proofed, kneed them and let them proof for two hours once again. Yeah, bad news, I know.
-And after 2 more hours make them into 2 long pieces and twist them with each other. 
-Cut all the cheese into little cubes and don’t forget to preheat the oven to 180°C.
-Then flatten it into a long strip and start filling it with the cheese cubes and pinching it to close. This way it will form a long cheese filled “snake”.
-Leave a piece of dough for the head, fill it with cheese, close it and put the olives as eyes + other face features.
-Lay it down in a curvy form on a baking tray lined with parchment paper and bake it for 20-25 minutes.
-Meanwhile start making the dipping sauce by putting everything into a blender and that’s it.
-Make the topping sauce by combining the yogurt and mayo together.
-Make the cabbage salad with the cabbage we boiled for the “pigment”. Put everything into a container and shake it up really well.
-After our snake is done, take it out of the oven, let it cool down for a couple of minutes and then assemble everything.
The dough is soft, the cheese is gooey, the sauce is cream and everything does so well together. Our snake is ready to be cut in little pieces to be enjoyed by everyone..

ENJOY!!
Location: Österreich

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