Charcuterie Board with Spinach Buns

Preparation with the Strietzel Classico Baking Mix:

1. Remove the bag with the marigold-hail sugar from the tin and set aside.
2. Open the freshness seal and pour the baking mix into a large bowl.
3. For the classic version: Gently heat 300 ml milk and 80 g butter in a saucepan until the butter has melted. Let it cool to lukewarm and stir in 1 egg. | For the vegan version: Gently heat 300 ml oat drink and 80 g plant-based fat until everything has dissolved. Also let it cool to lukewarm.
4. Add the lukewarm milk or oat mixture to the baking mix and knead for approx. 4 minutes to form a smooth dough.
5. Let the dough rest, covered, for 30–60 minutes in a warm place (approx. 24 °C).

Prepare the board

1. While the dough is resting, prepare a wooden board, cheese & sausage slices of your choice.
2. Arrange the slices slightly overlapping in a circle over a glass – so that a "flower ribbon" is created, then carefully place them on the board.
3. Slice and prepare cheese variations according to taste. Prepare the board.
4. Distribute tomato halves and pomegranate seeds on top to add color and freshness, and arrange cheese variations decoratively around them.

Continue processing the Striezel dough

1. For the savory spinach bread, cook approx. 250 g spinach and season with nutmeg, salt and pepper.
2. Puree or mix the spinach with 1 tablespoon butter, 2 tablespoons milk and some mozzarella.
3. Roll out the risen yeast dough, spread with the spinach-mozzarella mixture and roll up or shape as desired.
4. Bake at 180 °C in a preheated oven for approx. 35–40 minutes until the bread is golden brown.

Finish the board

1. Arrange the spinach buns decoratively on the charcuterie board.
2. Garnish as desired with fresh herbs, nuts or additional toppings.