Easter Ham in Bread Dough with Lemon Yogurt Dip

For the bread dough, heat the milk with sugar and salt, stir in the yeast and mix with the flour. Cover the dough and let it rise in a warm place for about 30 minutes.

For the filling, finely mix the mushrooms with the tomatoes and parsley and season with salt and pepper.

Knead the dampfl with the remaining ingredients to a smooth dough and let it rise covered for another 30 minutes. Then roll out the dough on a floured work surface to a square about 1 cm high and spread with the mushroom filling.

Place the Easter squares in the center and fold the dough over them. Place on a baking sheet lined with parchment paper, fold side down, and brush with a little olive oil. Sprinkle with the flax seeds and bake in a preheated oven at 170 °C for about 35 minutes.

For the dip, mix the yogurt with the lemon juice and zest, season well with salt and pepper.

Cut the Easter ham into thin slices and serve together with the dip.

Preparation Tip:

If there's anything left over, here's a recipe for using leftovers.

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