Ham in Brioche Dough with Almond Cream Horseradish

For the Easter ham for the dough first crumble yeast, mix with sugar and warm milk. Add flour, warm butter, eggs and salt and beat well. Cover the dough and let it rise once in a warm place. Punch it down again and roll it out on a floured work surface until it is large enough to wrap around the ham. Wrap the still-warm Easter ham, brush the ends of the dough with egg, and overlap to seal well. Place the Easter ham on a baking sheet lined with parchment paper. Poke dough with a fork (pierce several times), but do not let it rise any more, as the German part is very high. Bake in the preheated oven at 180 °C for about 40 minutes until the crust is well done.

Carve the Easter ham and serve either warm or cold. Serve with the almond cream horseradish and sprinkle with sliced, roasted almonds. For the almond cream horseradish, sauté the finely chopped onions in hot butter. Stir in the flour, stir in the cream and let it cook. Now add the grated horseradish, season with salt, sugar, lemon juice and pepper.

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