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Cervelat tear-and-share bread
20 m active | 3 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 277
  • Fat about 10g
  • Carbohydrates about 34g
  • Protein about 11g
This is needed
This is needed for 850 g
  • 400 g white flour
  • 1.5 tsp salt
  • 1 tsp dry yeast
  • 3 dl water
  • 1 tbsp olive oil
To shape
  • 1 tbsp butter, soft
  • 6 baby corn cobs from a jar
  • 2 cervelat sausages
  • 50 g mountain cheese
  • 4 gherkins
  • Bowl, Cooking spoon, Knife, Oven mitts, Ring-shaped cake mould, Tablespoon, Teaspoon, Cutting board, Kitchen scales, Cooling rack
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And that's how it's done
And that's how it's done
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
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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