Flax Wrap La Mäusle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g spelled flour, fine
- 250 g wheat flour, fine
- 50 grams sugar
- 20 g yeast, fresh
- 50 ml water
- 1 pinch (s) salt
- 200 g cream
- Granulated sugar or sugar
Print Recipe
Pin Recipe Instructions
- Crumble the yeast in a cup, mix with the salt and water.
- Mix the flours with the sugar. Add the yeast-water and the cream and knead everything into a smooth dough (kneading time by hand 10 minutes). Possibly add water spoon by spoon.
- Cover and let the dough rest for 30 minutes.
- Line a baking sheet with parchment paper.
- Divide the dough into about 30 g pieces, knead them briefly and shape them into strands of medium finger length, twist them once and press the top into sugar or sugar. Place on the baking sheet with the unsweetened side.
- Let rest for another 30 minutes covered with a cloth.
- Preheat the oven to 190 degrees top / bottom heat.
- Bake the flax wraps for 15 to 20 minutes at 190 degrees and 5 minutes at postheat.
- Remove from the baking sheet and let cool on a wire rack.
- Serve lukewarm with butter and jam with coffee, tea or cocoa (e.g. for breakfast).
- Note: The amount of dough makes 25 to 28 rolls.
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