Caraway Rods

Summary

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

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Instructions

1. Pour hot water over roughly 2 tablespoons of caraway seeds and let soak for 5 minutes.
2. Sieve the flour into a large bowl, then mix in the salt and sugar.
3. Add the butter and lard to the milk and heat on medium heat for 3-5 minutes, stirring occasionally, until the fat has completely melted. Do not allow the milk to boil.
4. Crumble the yeast cube into the warm milk and stir until completely dissolved.
5. Pour the warm milk mixture into the flour mixture and knead for 10 minutes until the dough is smooth, has absorbed all moisture, and the bowl edges are clean.
6. Drain the caraway seeds and knead them into the dough until evenly distributed.
7. Cover the bowl with a plastic bag and let the dough rise in a warm place for 40 to 60 minutes, until roughly doubled in size.
8. Preheat the oven to 200°C / 392°F with top and bottom heat.
9. Divide the dough into 2 equal portions and form each into a ball.
10. Flatten and roll one portion into a thin circle, then cut into 8 equal segments.
11. Flatten and roll the second portion into a thin circle, then cut into 8 equal segments.
12. Roll each segment into a stick or croissant shape and place on a baking sheet lined with baking paper.
13. Whisk the egg in a small bowl.
14. Brush the egg wash over each piece.
15. Sprinkle coarse sea salt and caraway seeds over each piece.
16. Bake for 20 to 30 minutes at 200°C / 392°F until golden brown.