Caraway Rods
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 950 g wheat flour
- 500 ml milk
- 125 g butter
- 50 g lard
- 2 tablespoon sugar
- 2 tablespoon salt
- 1 cube yeast
- 1 egg (s)
- Caraway seed
- Sea salt, coarse
Print Recipe
Pin Recipe Instructions
- Scald about 2 tablespoons of caraway seeds with hot water and set aside to swell.
- Sieve the flour and mix with salt and sugar. Add the butter and lard to the milk, heat everything (do not let it get too hot) until the fat has melted. Then crumble and dissolve the yeast in the warm milk.
- Mix the flour with the warm milk in a bowl and knead the dough for about 10 minutes, but at least until it forms a smooth lump that has absorbed all of the moisture and until the edges of the bowl are clean. Drain the caraway seeds and knead into the dough.
- Now cover the bowl with a plastic bag and let the dough rise in a warm place for 40-60 minutes.
- Preheat the oven to 200 ° C (top / bottom heat).
- Divide the dough into 2 balls, flatten one ball and roll it out into a circle. Cut the circles into 8 segments each and form a stick or a croissant out of each segment and place them on a baking sheet lined with baking paper (of course, you can also form simple rolls or pretzels).
- Whisk the egg, brush the sticks or croissants with it and sprinkle with coarse sea salt and caraway seeds. Bake in the oven for 20-30 minutes, depending on the desired browning.
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