Sicilian Danubio

Ingredients for 4 servings:

• 500 g flour
• 25 g yeast, fresh
• 4 eggs
• 100 ml milk, lukewarm
• 1 tsp sugar
• 1 tsp salt
• 4 tbsp cheese, grated
• 3 tbsp olive oil
• ½ slice(s) celeriac (approx. 1 cm thick)
• 1 carrot(s)
• 1 medium-sized onion(s), chopped
• 250 g minced meat, mixed
• some white wine, dry
• 100 g peas, frozen
• 500 ml tomato sauce
• some salt
• some sugar
• Pepper, from the mill
• 3 tbsp cheese, grated
• 200g mozzarella
• 1 egg(s), for brushing
• some sesame seeds, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes

Buchteln Sicilian style

Put the flour and salt in a bowl and make a well in the center. Add the yeast, milk, sugar, eggs, and grated cheese to the well and knead everything well. Cover the dough and let it rise in a warm place for 2 hours. In the meantime, prepare the filling. Peel and finely chop the onion, celery, and carrot. Briefly fry them in a pan with 3 tablespoons of olive oil, then add the minced meat and fry until crumbly. Deglaze with a little white wine. Add the peas and tomato sauce and simmer everything on low heat for 30 minutes. The sauce should be quite dry. Transfer the sauce to a bowl to cool and stir in the grated cheese. To make the Buchteln, roll out the dough on a floured surface and cut out circles using a glass or cup. Place 1 tablespoon of the sauce and some mozzarella in the center of each dough sheet. Pull up the edges and form into a ball. Place them next to each other in a greased baking dish. Let it rise in a warm place until the dough has doubled in size. Brush the surface with egg and sprinkle with sesame seeds. Preheat oven to 180°C and bake the Buchteln for about 10-15 minutes.