Easter Ham in Bread Dough
Easter Ham in Bread Dough
Zubereitung:
Boil the smoked pork loin in a large pot for at least 1 hour, ensuring it is always covered with water.
For the bread dough, combine different types of flour, caraway, dry yeast, oil, and salt in a large mixing bowl. Add the water/beer mixture and use a dough hook to knead into a smooth dough. Cover the bowl with a dish towel and let it rest in a warm place for at least 1 hour.
Let the smoked pork loin cool down after boiling. Place the bread dough on a floured work surface and roll it out slightly to make room for the meat. Thoroughly coat the smoked pork loin with mustard and place it in the center of the dough. Now wrap everything up so that the meat is completely enclosed. Then turn it over so that the seam side of the dough is on the bottom. Whisk the egg with the milk and brush this mixture over the dough.
Preheat the oven to 200 degrees Celsius (fan-forced) and bake for 15 minutes. Then reduce the temperature to 180 degrees Celsius and bake for an additional 50 minutes.
Let it cool down before serving with mustard, horseradish, lamb’s lettuce, and eggs.
Zutaten:
1 smoked pork loin approx. 1-1.5 kg
Spicy mustard
For the dough:
250 g all-purpose wheat flour
150 g whole grain rye flour
1 tbsp crushed caraway seeds
2 tsp salt
200 ml lukewarm water
100 ml beer
1 package of dry yeast
2 tbsp olive oil
1 egg yolk
1-2 tbsp milk
Lamb’s lettuce
Easter eggs
Horseradish
Easter Recipe with Tradition
The Easter feast acquires a unique charm through traditional specialties. Among these is the Easter ham in bread dough, a delicacy that not only excites the taste buds but also stands as the festive centerpiece of the Easter meal
Sabine from Soulsistakitchen shares with us her recipe for this delicate combination of juicy ham, wrapped in crispy bread dough, guaranteed to enrich any table.
Short Recipe Instructions:
Cooking: Start by cooking the Selchroller for at least an hour so that it is always covered with water.
Prepare the bread dough: Combine the varieties of flour, caraway, dry yeast, oil, and salt in a large bowl. Add water and beer to it and knead the mixture until the dough is smooth. Then cover it and let it rest in a warm place for at least one hour.
Wrapping the ham: After the ham has cooled, roll out the bread dough on a floured surface. Apply mustard on the ham and place it in the center of the dough. Then, fold the dough over the ham to ensure it is completely encased. This version maintains the same instructions but with a slight adjustment in wording for clarity and flow.
Bake: Brush the dough with a mixture of egg and milk, preheat the oven to 200 degrees and bake the ham for 15 minutes. Then reduce the temperature to 180 degrees and bake it for another 50 minutes.
Serve: Allow the Easter ham in bread dough to cool, then serve it with mustard, horseradish, lamb’s lettuce, and Easter eggs.
With this guide, you can achieve an Easter ham in bread dough that is not only a visual highlight, but also convincing in terms of taste. A festive dish that combines tradition and enjoyment in a wonderful way. So that you are well equipped in your kitchen, discover our kitchen knives, santoku knives, bread knives and knife sharpeners.
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