Cervelat tear-and-share bread

Cervelat tear-and-share bread

35 Min. Active
3 hr 50 Min. Total
277 kcal per 100 g
Nutritional value / 100 g: Fat: 10 g, Carbohydrate: 34 g, Protein: 11 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Bowl
  • Cooking spoon
  • Knife
  • Oven mitts
  • Ring-shaped cake mould
  • Tablespoon
  • Teaspoon
  • Cutting board
  • Kitchen scales
  • Cooling rack

Ingredients

850 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

400 g white flour
1 ½ tsp salt
1 tsp dry yeast
3 dl water
1 tbsp olive oil

To shape

1 tbsp butter, soft
2 cervelat sausages
6 baby corn cobs from a jar
4 gherkins
50 g Pro Montagna Bergkäse

How it's done

The kids can help at the marked areas .

Dough

400 g white flour
1 ½ tsp salt
1 tsp dry yeast
3 dl water
1 tbsp olive oil

Mix the flour, salt and yeast in a bowl. Add the water and oil, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

1 tbsp butter, soft
2 cervelat sausages
6 baby corn cobs from a jar
4 gherkins
50 g Pro Montagna Bergkäse

Grease a Gugelhopf tin. Peel the cervelat sausages, cut in half lengthwise. Cut each half lengthwise into thirds and in half crosswise. Halve the baby corn lengthwise, quarter the gherkins lengthwise. Finely grate the cheese. Divide the dough into approx. 50 equal pieces, shape into rolls. Wrap each piece of dough around 1 piece of sausage, baby corn or gherkin, place alternately with the cheese in the prepared tin, cover the dough once more and leave to rise for approx. 30 mins.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, tip the cake onto a cooling rack and leave to cool completely or serve slightly warm.

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