Recipes
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Easter wreath with smoked meat (gluten-free)
We can enrich the Easter table or perhaps a snack on a trip through the spring countryside with a savoury "pie" with smoked meat and spring herbs. Let's do it!
Ingredients
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500 g bread mixture
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with flax fibre
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100 ml white wine
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370 ml water
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40 g lard
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spring onions (whole bunch)
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at least 300 g smoked shoulder
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2 handfuls of chopped herbs
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(parsley, etc.)
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20 g yeast
For this recipe you need the following products:
Directions
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Chop the onion, lightly fry in lard, add the chopped herbs and lightly pepper. Knead the dough from the mixture, water, wine, and yeast and add the cooled fried onions with herbs (and fat). Add the diced smoked meat into the kneaded dough and stir well.
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Fill a thoroughly greased cake pan with a bundt cake centre with the dough and let rise in a warmer environment if possible (e.g. in a tempered oven for about 1 hour - depending on conditions). Before baking, smear the surface of the wreath with olive oil. Bake for 50-60 minutes at 180 °C.
Our tip: The same dough can be baked in a muffin pan, but the baking time will obviously be shorter. Enjoy!
