Sift the flour into a large enough bowl. Stir the yeast with the sugar and 5 tablespoons of milk and let stand for 15 minutes. Add the dampfl, the remaining lukewarm milk, the egg, the soft butter and the spices to the flour form and knead the whole thing into a smooth dough. Dust the dough thinly with flour and let it rise for 45 minutes with the lid closed. Knead the risen dough again briefly and divide into 6 to 8 pieces. Form each piece of dough into an oval roll and place on a baking sheet covered with aluminum foil. Make several incisions in each roll lengthwise with scissors, pulling up the “points” a tiny bit. Let them rise for another 15 minutes, then brush them with egg milk and bake until golden brown. They taste best fresh from the oven.
Baking time: 25 min.
Heat: 220 °C Celsius **
Related Recipes:
Pizza Dough Basic RecipeCrumble yeast in 180 ml lukewarm water, add a pinch of sugar (in no case more!) and let rise for 3-5 minutes...
PeeperSift wheat flour into a suitable bowl, mix with yeast, grated lemon peel, saffron powder and cinnamon. Add the...
Strong Wheat BreadSift both types of flour with the salt into a large enough bowl, mix and make a well in the center. Stir the...
Onion Herb PancakePerhaps your new favorite bean dish: Remove the skin from the onions and cut them into 1/2 cm cubes. Remove...
CroissantsFor the croissants, first prepare the yeast dough the night before. Crumble the yeast into the lukewarm milk...
Pizza Dough – Anne Wilson1 Mix the salt, yeast, sugar and water, cover with foil and place in a warm place until the mixture bubbles...
Jewish BagelA simple but delicious cake recipe: Boil the milk, remove the saucepan from the heat and add the butter, sugar...
Breakfast CroissantFor the breakfast croissants, mix flour with yeast, sugar, salt and lemon zest. Add milk, butter and egg...
Semolina Snails – SwabianSift the flour onto a work surface. Knead with salt (1), milk (1), egg and oil to form a firm, smooth dough...
Carasau – Sardinian FlatbreadFor Sardinian Pane carasau knead water, flour, semolina, yeast, salt and sugar to a rather moist dough. Cover...