Pizza Cake Pops

Ingredients for 1 servings:

• 250 g wheat flour type 405 or 550
• 1 bag(s) of dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp, heaped herbs, Italian, dried
• 100 ml milk
• 50 g butter
• 1 egg(s), size M
• 50 g salami, finely sliced
• 75 g cheese, grated

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 5 minutes

for the Cake Pop Maker, makes approx. 36 pieces, with yeast, filling variable

In a bowl, mix the flour with the salt and herbs. Heat the milk in a saucepan until lukewarm. In a cup, mix the yeast with the sugar and stir in 2 tablespoons of the milk until smooth. Make a well in the flour, pour in the yeast milk, and cover with a little flour from the edge. Add the butter to the milk and let it melt. Mix the lukewarm milk and butter with the egg into the flour and knead into a smooth, slightly sticky dough. Cover and let rest for 1 hour at room temperature. Then knead in the finely chopped filling ingredients. The dough should now have a smooth, easily moldable consistency. Cover and let rest for 30-60 minutes at room temperature—or in a cool place overnight. Preheat the cake pop maker. Cut off 15g pieces of dough and shape into balls. I use a cake pop maker that makes 12 cake pops. If the wells are smaller or larger, please adjust the weight of the balls. Now bake the balls for about 7 minutes. The first round takes a little longer than the last, so you may need to adjust the baking time.