Summary

Ingredients

For the dough:

• 560 g wheat flour
• 80 g flour, (whole wheat flour)
• 1 ½ teaspoon salt
• 21 g yeast, fresh
• 2 tablespoon sugar
• 260 ml milk, lukewarm
• 55 g butter, melted
• 1 large egg (s)
• 1 large egg yolk

For the filling:

• 400 g pork belly, cut into small pieces
• 250 g onion (s), finely chopped
• 1 large egg white

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Instructions

1. Put the two types of flour in a bowl, mix with the salt and make a well in the middle. Mix the yeast in a bowl with the sugar and some of the lukewarm milk. Pour into the well and stir something into the flour with your finger. Then add the melted butter, an egg, an egg yolk and the rest of the milk and work into a yeast dough. It should be a soft, non-sticky dough that you knead on a lightly floured work surface for about 5 minutes, put back in the bowl, cover with a damp cloth and let rise in a warm place for about an hour. During this time it should have increased its volume significantly.
2. In the meantime, line a baking sheet with parchment paper and prepare the filling.
3. To do this, fry the finely diced pork belly in a pan until golden brown. Remove and fry the chopped onions in the remaining fat until translucent. Take out and let both cool down.
4. Then knead the dough again briefly and roll it out into a rectangle of 31cm × 47cm. Whisk the remaining egg white and distribute it evenly on the pastry sheet. Also distribute the bacon and onion cubes evenly on top. Leave an edge of about two centimeters free on the long side. Now roll up from the long side and cut into 2.5 cm thick slices with a sharp knife. There should then be 16 pieces that you put on the prepared baking sheet. Leave a little space in between, but after baking the yeast rolls touch each other and that should be the case.
5. Cover the yeast snails with a damp cover and leave to rise in a warm place for another half an hour. The dough should have increased in volume significantly here as well.
6. In the meantime, preheat the oven to 190 degrees and then bake the yeast rolls for about 25 minutes, or until the dough has a golden brown color. Take them out and serve lukewarm, because they taste best.
7. We like to eat them for brunch with scrambled eggs or with soup. But they are also very fine when chilled as a snack. Personally, I think that the bacon brings enough salt into the filling, which certainly always depends on the bacon. You can then add a little salt to taste before you roll up the dough.