Summary

Ingredients

• 420 g flour
• 1 teaspoon salt
• 0.5 teaspoon ½ caraway seeds
• pepper
• 15 g fresh yeast or 1 pack dry yeast
• 0.25 liter ¼ milk
• 50 g butter
• 1 egg (s)
• Flour for the work surface
• Oil for the tin
• Sesame seeds for sprinkling

For the cream:

• 400 g salmon (smoked salmon)
• 200 g cream cheese
• 2 tablespoon dill
• 2 tablespoon horseradish (horseradish)
• 4 tablespoon brandy, optional
• 1 tablespoon lemon juice
• pepper

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Instructions

1. For the bread dough, sieve the flour with spices. Crumble the yeast and dissolve it in lukewarm milk. Melt the butter over low heat. Whisk the egg.
2. Knead the flour with milk, butter and half the amount of egg quickly to form a smooth dough. Let the dough rise in a warm place for about 1 hour.
3. Then knead the dough briefly and divide it into 4 equal pieces. Knead the dough pieces again and divide each piece of dough into 13 equal portions. Shape these dough portions into 13 balls.
4. Assemble to the required number on a baking sheet coated with oil. Continue the same way with the remaining dough portions and put the year (e.g. 2010) together on the baking sheet, cover and let rise in a warm place for about 45 minutes.
5. Brush the bread figures with the rest of the egg and sprinkle with sesame seeds. Bake in the preheated oven on the second rack from below at 180 ° C for about 20 minutes until light brown, allow to cool. The bread tastes best fresh.
6. For the salmon cream, finely chop the smoked salmon, mix with cream cheese, dill, horseradish, brandy and lemon juice and season with pepper. Chill the salmon cream for about 1/2 hour.
7. Carefully cut the bread figures crosswise and remove the lid. Divide the salmon cream into 4 portions, coat each digit with 1/4 of the cream and put the bread back together. Arrange the bread digits on a large platter and serve.