John Myers
Ingredients for 1 servings:
- 375 g flour
- 2 eggs
- 1 packet of yeast (dry yeast, 7g)
- ½ tsp salt
- 1 pinch(s) of sugar
- 75 g butter
- 100 ml milk (more or less depending on the type of flour)
- pepper
- 1 onion(s)
- 1 tbsp oil
- 250g salami
- 250 g cheese (Gouda)
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
filled with cheese and salami
Mix the flour with the yeast and stir into a dough with 1 egg, 1 egg yolk, salt, 1 pinch of sugar, softened fat, lukewarm milk and a little pepper. Knead the dough well, cover and let it rise in a warm place for 30 minutes. Finely chop the onion and sauté in oil until translucent. Finely dice the salami and cheese (I do both quickly in the Moulinette). Mix everything with an egg white. Roll out the dough on a floured surface to approx. 42 x 35 cm. Spread the filling on top. Roll the dough up tightly along the long side. Then cut slices about 3 cm wide. Place these, cut side up, in a suitable greased dish. Cover and let rise for approx. 15 minutes. Bake in a hot oven on the 2nd rack from the bottom at 180°-200° for 35-45 minutes. They can be easily taken apart like rolls. You can easily bake them beforehand, freeze them while still warm and then bake them briefly in the oven when needed.
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