Pointed Cabbage & Parma Muffins with juniper

Ingredients: 

Yeast dough for about 12 pieces:
200 g wheat flour
175 g whole wheat flour
1 cube fresh yeast
1 tsp sugar
1 heaped tsp salt
200 ml lukewarm water
50 ml cooking oil

Filling:
300 g pointed cabbage
1 red onion
1 tbsp cooking oil
Salt
Freshly ground pepper
150 g crème fraîche
50 g grated cheese (e.g. Emmental)
1 egg
100 g Parma ham
3 juniper berries

1. Add the flour to a mixing bowl and then crumble the yeast into it. Add the rest of the ingredients and quickly blend it all with a mixer (dough hooks), starting briefly on the lowest setting, then work into a smooth dough on the highest setting.

2. Leave the dough covered to rise in a warm place until it has visibly increased in size.

3. Cut the pointed cabbage and onions into fine strips for the filling. Heat the oil in a
pan and sauté the vegetables for about 5 minutes. Spice with juniper (put through a spice mill), salt and pepper to taste, then leave to cool.

4. Add in the crème fraîche, cheese and egg. Stir in the cooled vegetables an season with salt and pepper to taste.

5. Knead through the dough one more time on a floured work surface, shape a rol and then roll it out into a rectangle (about 60 x 30 cm). Spread the filling evenly over the rolled out dough, leaving an edge of about 1 cm along the longer sides. Spread the Parma ham over the filling and roll up the dough rectangle tightly along the longer side. Cut the roll into 12 slices and place these with the cut surface facing up into the muffin moulds. Sprinkle with grated cheese.

6. Slide the mould into a preheated oven (top/bottom heat: 180°C, fan-assisted: 160°C). The muffins will be done after approx. 35 minutes.

7. Allow the muffins to cool in their mould for 10 minutes, then serve lukewarm.