Mushroom wreath with pears

ingredients

Cesto

230 g plain flour 150 g potatoes 80 ml milk 50 g ham 30 g butter 1 KL salt 1 pk dried yeast

Filling

130 g mushrooms 125 g Lucina cheese 100 g Niva cheese 50 g ham 1 tbsp oil 1 pear 1 pear 1 pear onion 1 KL DrOetker cornstarch 1/2 KL salt 1/2 KL ground black pepper

step

1. To prepare the dough, peel the potatoes, boil and immediately mash or press them with a potato masher. Leave to cool briefly. Heat the milk in a saucepan and melt the butter or margarine in it. 2. In a bowl, mix the flour, yeast, salt, add the potatoes, milk and fat and process everything by hand into a smooth dough. Briefly incorporate the ham cubes. Cover the dough and leave it in a warm place to rise until it visibly increases in volume. 3. To prepare the filling, peel the onion, clean and chop the mushrooms, peel and dice the pear. Heat the oil in a frying pan and fry the onions until golden. Add the mushrooms and pear and sauté for about 5 minutes. Stir in the cheese, starch, ham, salt and pepper and leave to cool. 4. Cut the mould cheese into cubes. 5. On a lightly floured work surface, knead the dough briefly once more and roll out into a rectangle (about 35 x 30 cm). Spread the filling evenly, leaving about 1 cm free at the top edge. Spread the cubes of mould cheese over the filling. Roll up the longer side of the dough and place in a greased and breadcrumb-lined tin, pressing the ends lightly. Cover and leave to rise until the wreath has visibly increased in volume. Place in preheated oven and bake. 6. Electric oven: 200 °C Hot-air oven: 180 °C Gas oven: stage 4 Rising time: about 50 minutes 7. Leave the wreath in the tin for 10 minutes, turn out. Serve preferably warm.