50 g butter
50 g yeast
50 ml lukewarm water
200 ml junket
1 tsp salt
1 tbsp Light Syrup
2 eggs
480-540 g wheat flour
1 egg -Glazing
Filling
9 large or 18 small slices of smoked ham
18 slices of cured cheese (Emmental)
18 pieces red pepper
Melt the butter in a saucepan. Dissolve the yeast in a bowl of lukewarm water.
Add the junket, melted butter, salt, light syrup, eggs and most of the wheat flour, knead the dough.Allow the dough to rise under a tea towel for approx. 30 minutes,turn out the dough onto a floured surface. Knead until smooth and supple.Roll out the dough into a 1/2 cm thick square, cut out 9 small squares. Divide them diagonally into 18 triangles.
Place a piece of ham and cheese and a piece of red pepper in each triangle and roll them up towards the point.Set the oven at 250C.
Place the rolls on a baking tray lined with baking paper, allow to rise for 20 minutes.
Glaze with whisked egg and bake for 10-15 minutes in the middle of the oven until golden-brown.