Ravensburger ham sticks

Ingredients for 1 servings:

• 50 g smoked meat, lean
• 1 m.-large onion(s), brown
• 150 g water, lukewarm
• 6 g chicken broth, granulated
• 1 tsp white sugar
• 15 g dry yeast
• 300 g wheat flour type 405
• 30 g tapioca flour
• 1 tsp black cumin
• 1 tsp caraway seeds
• 4 tbsp sunflower oil
• 20 g pretzel brine
• 1 tbsp egg white
• 2 tbsp water
• 1 pinch of salt
• n. B. Sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

They’re a hit at every party and they’re all gone in no time.

Dice the onion and smoked meat. Fry the onions in 2 tablespoons of the oil until they begin to brown. Add the smoked meat and fry for 2 minutes. Weigh the ingredients and set aside. Dissolve the yeast, sugar, and chicken stock in lukewarm water. Let it rise slightly. Meanwhile, mix all the seasonings with the flour. Mix the yeast starter with the flour mixture, the onion-smoked meat mixture, and the remaining oil in a food processor until you have a glossy dough; knead for at least 10 minutes. Let the dough rise in a warm place for 30 minutes. Knead again and divide the dough into 10 equal pieces. Roll each dough ball into a thin log and place on a baking sheet lined with baking paper. Let it rise for 30 minutes. Meanwhile, mix the egg whites with water and a pinch of salt. Preheat the oven to 190 degrees Celsius. Brush the dough sticks twice with the baker’s brine using a soft brush. Sprinkle with sesame seeds after the second coat. Place in the oven. When the ham sticks are light brown, remove them and immediately brush with the diluted egg white solution. Return to the oven and bake for another 5 minutes. Let cool slightly, transfer to a serving dish, garnish, and serve lukewarm.