Hearty Yeast Ringlets

If you like it faster, you can of course also take puff pastry from the refrigerated shelf. But at the end there are tips for those who are insecure about yeast dough. Dare! Melt butter in a saucepan over low heat. Add milk and let it get lukewarm.

Heat the oven to 50 ° C and turn it off.

Melt small pieces of butter in a saucepan over low heat. Add milk and heat. Don't let it get hot.

In the meantime, put 800 g of the flour in a large bowl. Make a well in the middle and crumble the yeast into it. Sprinkle a pinch of sugar on top. Pour a few tablespoons of the warm butter-milk mixture over the yeast and stir until the yeast has dissolved.

Now add the sugar, the butter-milk mixture and the salt. Be careful that the salt does not come into contact with the yeast immediately. First let go of the yeast together with the flour. Mix with a dough hook or a wooden spoon and whisk. If the dough no longer sticks to the edge, it is just right.

Dust the dough evenly and thinly with some of the remaining flour and cover loosely with a kitchen towel. Place in the oven and let rise for 30 minutes, until the batter has about doubled.

In the meantime, finely chop the clove of garlic and onion. Heat the oil in a pan. Fry the minced meat finely, add the onions and garlic until the onions are translucent. Add thyme and season with salt and pepper. Take it from the stove and let it cool off.

After the walking time, knead the yeast dough again. Should it stick, add a little more flour. Remove two thirds of the mixture and dust the rest with a little flour again, cover with the cloth and set aside (in a warm place).

Roll out the larger part in a rectangular shape on a lightly floured surface. Spread thinly with the sour cream, pour the tomato sauce over it. (I still had a leftover from my stuffed peppers from the day before) Spread the minced meat mixture in the lower third of the long side. Spread the sliced ​​raclette cheese on top. (I had already finished the cut).

Roll up the dough tightly from the minced meat side. (see photo) Cut approx. 2 - 3 cm wide slices from the roll and place on a baking sheet covered with baking paper. Cover with a cloth and let rise in a warm place for another 30 minutes.

In the meantime, preheat the oven to 250 ° C.

Beat the egg and after the walking time, brush thinly over the dough snails. Bake in the preheated oven on the middle rack for about 12 to 15 minutes.

Knead the last third of the dough and roll out into a rectangular shape on a lightly floured surface. Brush with the sour cream. Cover the lower third of the long side with the ham slices. Spread the raclette cheese in the middle third. Roll up tightly from the underside. Cut strips about 2 cm wide from the roll and place on a baking sheet lined with baking paper. Cover with a cloth and let rise for another 30 minutes. Then brush with the rest of the egg and bake in the oven at the same heat for 10 to 14 minutes. (Depending on the desired degree of browning)

Serve warm (or warmed if necessary).

Yeast dough tips: - Yeast dough is like a baby. He likes it warm (but not hot) and sweet. - So close all windows before starting the preparation. Except on warm days: heating on. - Babies don't want to be shaken. Yeast dough also doesn't like jarring. - Babies like sugar and not salt. So the salt is only diluted with flour to add to the yeast. But feeding it with sugar right at the beginning makes it perfect. (Even with hearty preparations) - additions by users are gladly accepted 😉