Caraway Seed

Summary

Prep Time	30 mins
Total Time	1 hr 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

400 g flour (whole rain or extract flour made from spelled or wheat or a mixture thereof)
1 cube yeast
2 tablespoon sugar, cane sugar or honey
200 ml milk, lukewarm
50 g butter, soft
1 pinch (s) salt

For painting:

1 small egg (s), whisked with tablespoon water
1 tablespoon caraway seeds
1 tablespoon salt, coarse
50 g butter, cold

Instructions

This pastry comes from the Baltic States, where it is consumed on all kinds of occasions; they should not be missing at any family celebration (not even on any coffee table)!
I got to know and love her as a child with my school friend. My friend`s mother baked tons of it on birthdays, for example. They taste best fresh - even lukewarm or hot. (When we stole it fresh from the tin, we found it the most delicious as children - and my children and their friends saw it later too).
The middle of the small and fluffy rolls is wonderfully buttery and juicy and the combination of slightly sweet yeast dough with a careless, slightly salty crust is really very, very tasty! You can of course also brush them with butter - but that is not absolutely necessary.
Originally they are prepared with white flour and sugar - but they taste at least as good with whole wheat flour!
Put the flour in a bowl and make a well in it. Add the crumbled yeast and, sprinkled with the sugar, let stand for approx. 3 minutes until the yeast has dissolved. Add the milk and then mix a little pre-dough with a little flour in the well. Let it rise for 15 minutes in a warm place.
Add the softened butter and salt and work everything into a smooth yeast dough. Knead well - the dough should be malleable like a roll dough. Depending on the flour used, add a little milk or flour if necessary. Let rise for about half an hour until the volume of the dough has increased significantly.
Then knead well again and divide the dough into approx. 12 equal pieces. Each piece is shaped into a ball and placed at a distance on a greased or parchment-lined baking sheet, pressed a little flat and then brushed with the egg-water mixture. Sprinkle each roll with plenty of caraway seeds and, if desired, with a little coarse salt. Let the rolls prepared in this way rise again (approx. 10-15 minutes) until the volume has increased by approx. A third.
In the meantime, preheat the oven to 220 degrees. (Circulating air 190 degrees)
Now press a deep depression in the middle of the opened caraway seeds with your finger and put a not too small piece of cold butter into it.
Slide the tray onto the middle rail of the oven, pour a cup of hot water on the bottom of the oven (be careful, the water vapor that is produced can otherwise cause scalding), then close the oven door immediately and bake the caraway cumin until golden brown for about 20 minutes. The rolls then remain in the switched off oven for 5 minutes.
Then spray with water and place on a wire rack to cool down.
I prefer to eat them with afternoon coffee - but they are also very tasty as a side dish with soup / stew or salad.

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