Šunka v mlečnem testu / Ham in milk dough

by Cimetovo dekle

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Se že veselite velike noči? Barvanje jajčk, šunke, hrena, letna tradicija, ki se je sama vsako leto veselim. Nositi košare polne jajčk, domačega kruha, hrena, šunke in ostalih stvari k ‘žegnanju’ je z leti postala dolžnost sestre in mene, naslednji dan pa sledi velikonočni zajtrk, kjer se ‘požegnane’ stvari končno tudi pojedo. Moram priznati, da dolgo nisem marala šunke, tudi hrena ne, vendar se mi je z leti okus razvil, tako da se sedaj tega zelo veselim, še posebej od takrat, ko sem prvič poskusila šunko, ki je bila ovita v hrustljavo in puhasto skorjico kruha, ojoj. Tako pripravljeno šunko sem prvič poskusila pred nekaj leti, vendar se še sama nisem potrudila, da bi jo dejansko pripravila, letos pa sem se končno odločila, da sama poskusim.

Kruh sem ta teden delala že drugič, prvič kot sadni kruh (recept naslednjič), drugič pa ovitega okoli šunke. Ne morem se odločiti katera različica mi je bolj všeč, vsekakor pa je delanje kruha nekaj najbolj blagodejnega, kar si lahko omislim. Vedno ko imam kakšen glavobol, sem slabe volje, ali ko imam sestavine, heh, se lotim gnetenja, in vedno ko gnetem, imam občutek da bolečina, stres in vse ostalo preprosto pregnetem stran. Je to sploh logično? Verjetno marsikomu ni, marsikdo se ob misli, da mora testo gnesti, raje sploh ne loti izdelave kruha, mene pa prej odvrne, če recept ne zahteva gnetenja. Ampak to sem samo jaz 🙂
Želim vam vesele velikonočne praznike in veliko pisank 😉

Glasbena podlaga: Sestanek pod rjuho

Mlečni kruh
1 kg moke
1 kocka kvasa (42 g)
1/2 čajne žličke soli
600 ml mlačnega mleka (nekje 37 °C)
5 žlic belega olja
1 jajce
100 g stopljenega masla (za premaz)

Mleko rahlo segrejete, nato ga nekaj žlic prelijte po kvasu, tej mešanici dodajte še nekaj žlic moke, in počakajte nekaj minut, da vam moka nabrekne, oz. da se kvas aktivira. Mešanico prelijte v moko, v kateri ste naredili vodnjak. solite, vendar pazite, da sol ne pride v stik s kvasom. Premešajte, nato dodajte preostalo mleko, zopet premešajte, dodajte olje in nato še jajce  Dobro pregnetite. Testo pustite vzhajati približno 1 uro v pokriti posodi na toplem.  Nato ga razvaljajte na palec debelo in nanj položite šunko (recept spodaj) in jo lepo zavijete. Pri tem pazite, da testa ne raztrgate. Šunko dobro zaprite in jo položite na pekač tako, da je stran, ki ste jo zaprli, na spodnji strani. Šunko v testu pokrijte in pustite testu, da še približno pol ure vzhaja (na toplem). Nato ga premažite s stopljenim maslom in ga pecite na 180°C približno 35-45 min.

Šunka (recept tukaj)
1,2 kg prekajene šunke
1 čebula
3 jedrca česna
4 lovorjevi listi
1 žlička poprovih zrn

Šunko skuhajte v vodi, ki ji dodaste na pol prerezano čebulo, poprova zrna, lovorjev list in stren česen. Po 30 min je šunka kuhana. Šunko lahko pustite v vodi, dokler je ne potrebujete, saj s tem šunko malo razsolite.  Šunko dobro ohladite in obrišite, preden jo zavijete v testo.

cook the ham for 30 min

Pour the activated yeast in the well, and salt the flour on the side of the bowl, so that it doesn`t touch the yeast

Pour the rest of the milk in

then the oil

and finnaly the egg, mix

knead the doug, then cover it and let it prove for about 1 hour

until double in size

roll it out and place the ham, gently wrap the ham

put it on a plate, and make some holes in it, with a fork, cover it again and leave it for 30 min

brush it with the melted butter and bake!

Ham in milk dough 
Are you excited about Easter? Coloring eggs, eating ham, horseradish, a yearly tradition, which I`am always excited about. On Sunday we eat everything, but this year, well… This year I`m making Ham in a beautiful milk dough, and even though I`ve wanted to make this recipe for years, I am only now making it, well made it, past tense, because I couldn’t resist not trying it, no way I`m waiting for Sunday 🙂

I wish you all a happy Easter;)

Milk dough
7 cups  of flour / 1 kg
1 yeast/ 42 g
1/2 tsp salt
2 1/2 cups of milk / 600 ml
5 tbsp of white vegetable oil
1 egg
1 stick of butter (for coating) /100 g

Heat the milk a little bit (about 100°F max), then pour some milk over crumbled yeast  and sprinkle a cuple of spoons of flour over it. Wait for the flour to puff up a bit, or until you hear the yeast activate. Then you pour the mixture in the flour, and salt it, but make sure the salt doesn`t touch the yeast. Mix a bit, then add the rest of the milk, mix. Add the oil and the agg and mix well. Knead the dough for 10 min, then cover it and leave it in a warm place to prove, for 1 hour, or until doubled in size. Roll it out and putt the ham in the middle, gently wrap the ham, then place it on a plate, seam side down. Cover it and leave it to prove for another 30 min. Coat it with the melted butter, then bake it at 356°F /180° C for 35 -45 min.

Ham
2.6 pounds of ham
1 onion
3 cloves of garic
4 bay leaves
1 tsp pepper corns

You cook the ham in boiling water, which you´ve added the bay leaves, onion which you´ve cut in half, and crushed garlic cloves. After 30 min the ham is cooked. You can leave the ham in the water until you use it, because this helps to desalt the ham a little bit. Make sure it is cold and dry before you wrap it in the dough.