Filled Yeast Bread
Ingredients
- for the dough
- 300 grams all-purpose flour
- 50 grams peeled, finely ground Walnut (cooked potatoes)
- 20 grams Yeast
- 150 milliliters milk
- ½ tsp salt
- 1 Tart pan (with 25 cm and 5 cm high)
- for decorating
- ½ Tbsp Sesame seeds
- for the first filling
- 200 grams cream cheese
- 30 grams medium hot Mustard
- 1 garlic clove
- 1 onion
- salt
- peppers
- for the second filling
- 200 grams cream cheese
- 40 grams Horseradish cream
- 1 Tbsp chopped Dill
- salt
- peppers
- for the salad
- Loose leaf lettuce
- 200 grams Smoked salmon (in slices)
- 16 slices Cucumber
- 1 handful Arugula
- 1 Red onion
- 8 black Olives
Preparation steps
For the dough: Sift the flour onto a work surface and press the potatoes through a potato ricer. Form a well in the middle of the flour, crumble in the yeast, dissolve with the milk and mix with a little flour from the edge. Keep adding flour until the surface shows cracks. Add the salt to the dough and knead to a smooth dough, adding a little milk if necessary. Pour the mixture into the lightly greased tart tin and let rise, covered, until the volume has doubled. Sprinkle with sesame seeds and bake in preheated oven at 190°C for about 20-25 minutes. Loosen from the tin and allow to cool.
For the first filling: Put the cream cheese in a bowl and mix with the mustard. Peel and finely chop the garlic and onion and stir until smooth with the cream cheese. Season with salt and pepper.
For the second filling: Stir together the cream cheese in a bowl with the horseradish cream and dill. Season with salt and pepper.
For the salad: Rinse the lettuce, drain well and pick apart into bite size pieces. Set 8 beautiful arugula leaves aside for garnish.
Cut the bread in half horizontally, then divide into 8 pieces. Spread the bottom pieces with 2/3 of the mustard cream. Cover with lettuce, salmon and cucumber slices. Fill the horseradish cream into a piping bag with a star tip and pipe onto the cucumber slices. Place some arugula on top and cover with the second set of bread pieces. Fill the remaining mustard cream into a piping bag and pipe onto the cake pieces. Peel the onion, cut into rings and garnish the bread pieces with onion rings, olives and the beautiful arugula.
