Name: Stuffed triangles – the whole family loves them. They're better than open-faced sandwiches!
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 800 g all-purpose flour; 50 g fresh yeast; 1 tablespoon sugar; 500 ml lukewarm milk; 1 tablespoon salt; 200 ml vegetable oil; 150 g ham (cut into strips); 100 g bacon (finely chopped); 2 red onions (sliced into half-rings); 1 can corn (approx. 200 g, drained); 100–150 g grated cheese; 2 cloves garlic (pressed); 2 tablespoons sour cream; a pinch of pepper; 2 tablespoons sour cream; 1 egg yolk; sesame seeds

Preparing the starter Crumble the yeast into the lukewarm milk, add a tablespoon of sugar and a tablespoon of flour, stir and let rise for 10 minutes.

Preparing the dough In a large bowl, mix the all-purpose flour with the salt, add the starter, oil and quickly work into a smooth dough. Cover with a cloth and let proof in a warm place for 60 minutes, until it doubles in volume.

Preparing the filling In a pan without fat, briefly fry the finely chopped bacon, add the onion and garlic and sauté until golden. Stir in the ham, corn, salt and pepper, remove from the heat and mix with the sour cream.

Shaping the triangles Divide the risen dough into two parts, roll each into a disc about 5 mm thick. Brush with the garlic mixture and another 2 tablespoons of sour cream. Spread the filling evenly and sprinkle with cheese. Roll lengthwise and cut diagonally into triangles.

Second proofing and brushing Arrange the triangles on a baking sheet lined with paper and let rest for 20 minutes. Mix the yolk with a tablespoon of sour cream, brush the tops and sprinkle with sesame.