Savory ham rhombuses

Ingredients for 1 servings:

• 150 g wheat flour
• 150 g whole wheat flour
• ½ cube of yeast
• 1 tsp sugar
• ⅛ liter of lukewarm water
• 2 tbsp butter
• ¼ tsp salt
• 1 tsp butter
• 1 onion(s)
• 150 g ham, raw without fat
• 150 g cooked ham
• 3 eggs
• ⅛ liter cream
• 100 g double cream
• 100 g cheese (Emmental), grated
• Butter for the baking tray

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

complements vegetable cream soups, but also goes well with wine and beer, makes about 40 pieces

Mix the flours in a bowl, make a well in the center, crumble in the yeast, and gently mix with the sugar and half of the water. Let the starter dough prove for about 15 minutes. Melt the butter in the remaining water and knead with the salt, the starter dough, and all the flour. Cover the dough and let rise for 45 minutes. Peel and finely chop the onion, and sauté it in the butter. Grease the baking tray with butter. Roll out the dough to the size of the tray and place it on the tray. Cover with a clean kitchen towel and let rise for another 30 minutes. Finely dice the hams. Mix the eggs with the cream, the crème double, the ham, and the onion. Preheat the oven to 210°C (top/bottom heat). Spread the topping over the dough and sprinkle with the cheese. Bake on the middle rack for about 40 minutes. Then cut into bite-sized rhombuses.