John Myers
Ingredients for 12 servings:
- 200 g flour
- 130 ml water, lukewarm
- 1 tsp sugar
- 1 pinch of salt
- 1 tbsp oil
- 1 packet of dry yeast
- 4 slices of salami
- 4 tbsp cheese, grated, variety of your choice
- 3 tbsp fried onions
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 35 minutes
Yeast dough muffins with savory filling
Knead flour, lukewarm water, sugar, salt, oil, and dry yeast into a dough and let it rise in the oven for 1 hour at around 30 degrees Celsius. Cut the salami slices into small pieces and mix them with the fried onions and cheese. After an hour, when the dough has risen nicely, add the salami pieces, cheese, and fried onions and knead everything together until everything is evenly distributed. Form 12 small balls from the dough, then place them in the greased muffin tin, pressing them down lightly, and let them rise for another 30 minutes. Bake at 180 degrees Celsius (convection oven) for 25-30 minutes. Note: I usually bake these muffins for my husband so he can take them to work and eat them during his break—hence the name. Of course, the recipe can be adapted in many ways. I’ve also made them for myself with raw and cooked ham (and cheese). They also taste great with dried tomato pieces and mozzarella. You can let your tastes and imagination run wild here. I also think they’re a great party snack. If you want to make them extra special, you can top them with cream cheese topping, which makes them look like real cupcakes, only savory.
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