Summary

Ingredients

• 480 g flour
• 1 cube yeast
• 250 ml milk, warm
• 1 pinch (s) sugar
• 1 egg (s)
• 50 g mararine, low in fat
• 100 g ham (salmon ham)
• 180 g ham, cooked
• 500 g sauerkraut

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Instructions

1. Sift the flour into a bowl. Warm the milk, add a pinch of sugar and crumbled yeast, let rise for 10 minutes. In the meantime, dice the ham, drain and squeeze the sauerkraut.
2. Add margarine, egg, salt and yeast to the flour, knead well. Cover and let rise in a warm place for 25 minutes. (It is best to place a closed bowl in the hot water bath.)
3. Mix the dough with the remaining ingredients well (don`t be surprised, this will be a tough and sticky dough). Place 12 “chunks” on a baking sheet (don`t forget baking paper) and bake for 30 minutes at 180 ° C fan oven.
4. Mustard or herb quark goes well with it.