Ingredients
Dough:
- 250 milliliters Milk serum
- 5 gram Yeast
- 5 gram Salt
- 10 gram Sugar
- 300 gram Flour wheat / Flour
- 100 gram Rye flour
- 50 gram bacon
- 50 milliliters Vegetable oil
Decoration:
- 200 gram Ricotta cheese
- 100 gram Sour cream
- 3 teaspoons A mixture of spices peas
- 50 gram Ham
- 2 pieces Quail eggs
Instructions
- Preheat the whey to a temperature of 35-36 ° C, mix with yeast, rye flour and sugar.
- Leave the resulting sourdough in a warm place for 2-3 hours so that it increases in volume by 3 times.
- Then add wheat flour, salt and butter.
- Knead the dough until elastic, put it in a bowl and leave to rise for 1 hour, covered with a film.
- Meanwhile, finely chop the bacon and fry it in a dry frying pan. Cool. After the first rise of the dough, add the bacon together with the fat that has flowed out of it and knead the dough again. Let the dough rise two more times, kneading it after each rise. It can take from 2 to 6 hours.
- Knead the dough again, spread it out on the cake molds, greased with oil, filling the molds in half. From this amount , two small cakes with a diameter of 15 cm turned out .
- Let the dough rise to the level of the molds and put it in the oven. Bake for about 30 minutes at 180 degrees.
- Remove the finished cakes from the molds and cool completely. The design is to your taste. As a glaze, I used a mixture of ricotta and sour cream. Sprinkle diced ham and peppercorns. Additionally decorate with a quail egg.