Bread Cakes Wrapped in Ham from Dutch Oven
by Editorial Staff
Summary
| Prep Time | 2 hrs 30 mins |
| Cook Time | 2 hrs |
| Total Time | 4 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 750 g toast bread or stale rolls, diced
- 750 ml milk
- 5 egg (s)
- 4 packs ham or bacon, cut into strips
- 125 g diced ham
- 3 onion (s), finely diced
- 1 bunch chives
- 1 bunch leaf parsley
- 125 g butter
- 1 pinch (s) salt
- 2 pinch (s) pepper
- breadcrumbs
Print Recipe
Pin Recipe Instructions
- Put the bread cubes in a large bowl. Heat the milk in a saucepan and add the butter and the finely diced onions. Heat everything together only lukewarm, do not boil! Finally add the ham cubes. Take off the stove and let it cool down slowly. Don`t worry, onions and diced ham will cook later in the dumpling mixture in the Dutch Oven.
- In the meantime, cut the chives into small rolls and finely chop the parsley. Pour the butter, onion, milk and ham cube mixture over the bread cubes and sprinkle with the chives and parsley. Add the eggs and knead everything into a homogeneous mass. Season to taste with pepper and a little salt. Please do not use too much salt, as the ham coating will bring enough salt with it later. Set the dumpling mixture aside.
- Line the Dutch Oven Gugelhupf tin with the strips of ham or bacon. Let some of the strips hang over the edge of the mold.
- When the mold is completely lined with the strips, put the dumpling mixture into the mold using light pressure and cover with the overhanging strips of ham. Usually no additional oil is needed, as the fat in the ham strips ensures that nothing sticks to the pan. Just put the lid on the mold and the preparations are complete.
- Glow through 30 charcoal briquettes in a chimney. Place 18 briquettes under the Dutch Oven and 12 briquettes on the lid. If the Dutch Oven has no feet, use a metal coaster as a spacer so that the briquettes get enough air and don`t run out.
- After 1.5 - 2 hours, test the dumpling mass with a wooden stick. When no more dumpling dough sticks to the wooden stick, the dumpling is ready.
- Put the lid aside, put on grill gloves and turn the contents of the mold onto a heat-resistant surface.
- The bread roll is an ideal accompaniment to a pot roast from the Dutch oven
- Tip: The recipe also works in a silicone bundt pan. Bake with a wooden stick at 180 ° C for 20 minutes until the first test.
- The same applies here: no dumplings left on the wooden stick, dumplings are ready.
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