Black cumin sticks filled with smoked meat

Ingredients for 1 servings:

• 170 g water
• 1 tsp sugar
• 4 g beef broth, instant
• 15 g dry yeast
• 250 g wheat flour type 405
• 50 g tapioca flour
• ½ tsp black pepper from the mill
• ½ tsp mace powder
• 1 tsp black cumin
• 4 tbsp palm oil, very good quality (premium)
• 60 g smoked meat, streaky
• 30 g caustic soda (baker’s lye)
• 2 tbsp egg whites
• 6 tbsp water
• 1 pinch of salt
• 3 tbsp sesame seeds
• 2 tbsp black cumin
• 1 tsp caraway seeds
• n. B. leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

Heat the water to 35°C. Dissolve the sugar and beef broth in it. Add the dried yeast and let it rise for about 10 minutes. Meanwhile, weigh all ingredients, from wheat flour to black cumin, and mix together. Mix with the yeast mixture in a food processor until a crumbly dough forms. Add the 3 tablespoons of palm oil and knead everything for 10 minutes until a smooth ball of dough forms. Let it rise in a warm place for 30 minutes. If using whole smoked meat, cut it into thin slices. Cut the slices to a width of 3 cm. Line a baking tray with baking paper. Knead the risen dough for a good minute, shape it into a log, and cut off 8 equal pieces, each weighing about 65 g. Roll out each log to about 20 cm. Using a rolling pin or a pasta machine, widen and lengthen each log lengthwise (to about 6 x 40 cm). Do not use flour to dust the work surface. Cover one of the long halves with the smoked meat slices, fold the other over, and press the edges together firmly. Make sure no air is trapped. Fold up the sides and press together. Roll the dough stick into a round shape and place it on the prepared baking sheet. Let it rise in a warm place for 25 minutes. Mix the caraway, sesame, and black cumin seeds. Crack open and separate one egg. Take 2 tablespoons of the egg white and mix it with 3 tablespoons of water and a pinch of salt. Preheat the oven to 200°C (bottom heat). Brush the baker’s brine twice onto the sticks. After the second brushing, sprinkle the caraway and sesame mixture over the freshly brushed sticks. Place the baking sheet in the oven at medium height and bake for about 25 minutes until light brown. Remove the baking sheet and brush the sticks with the diluted egg white. Bake for another 5 minutes. Remove, let cool slightly, garnish and serve with beer for snacks.