Pink salami buns: the perfect idea for a delicious aperitif
Ingredients:
312g flour
3 tablespoons of sugar
Half a teaspoon of salt
1 tablespoon dry brewer’s yeast
2 eggs
3 tablespoons soft butter
Slices of salami
Oil
Directions:
Pour in flour and add sugar and flour.
Also mix the lukewarm milk and a beaten egg.
After mixing all the ingredients, also add the butter.
Place the dough in an oiled bowl, cover with plastic wrap and let rise for one hour.
Now move the dough to a flat work surface with flour on top and fold the dough.
Divide the dough into two equal parts and make 3 small balls with each part.
Roll out each ball of dough into a sausage about 30 cm long.
Gently press down on it with your fingers to flatten it.
Place the salami slices on the outer edge of your strand.
Fold the other edge and roll.
Place the roses on a baking tray covered with baking paper, cover them with a kitchen towel and let them rest for 30 minutes.
Brush the surface of the roses with a beaten egg.
Bake in a preheated oven at 180 degrees for 30-35 minutes.
