salami wreath

Ingredients for 4 servings:

• 400 g flour
• ½ pack of yeast (dry yeast)
• 100 ml water
• 1 tbsp honey
• 1 tsp salt
• 2 eggs
• 120 g salami, {preferably Ceverlat}
• 1 tsp oregano, dried
• ½ tsp thyme
• 1 egg yolk
• 1 tbsp milk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

best served lukewarm

Mix the flour and dry yeast thoroughly. Add the water, honey, salt, eggs, and margarine and knead everything into a smooth dough. Cut the salami into approximately 1/2 cm cubes and knead them into the dough with the spices. Sprinkle the dough with a little flour, cover, and let it rise in a warm place until it has doubled in size. Knead the dough again and divide the dough into two halves. Shape each half of the dough into a log, then wrap the two logs around each other. Form it into a circle and press the ends together firmly. Whisk the egg yolk and milk together and brush the wreath with it. Place the wreath on a baking sheet lined with baking paper and bake in a preheated oven at 200 degrees Celsius for about 30 minutes. Let it cool on a wire rack. Serve with spicy herb butter.