Summary

Ingredients

For the yeast dough:

• 500 g wheat flour type 550
• 21 g yeast
• 100 g milk
• 185 g water
• 1 teaspoon honey
• 10 g salt
• 30 g butter, soft

For painting:

• 50 g butter, soft

Also:

• flour for rolling
• 1 liter water for the lye
• 50 g bakin soda for the lye

To sprinkle:

• grains
• seeds

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Instructions

1. First dissolve the yeast in a little water and place in a bowl with the remaining ingredients. Add the liquid as needed, depending on the quality of the flour you need a little more or less. Use the dough hook to work all ingredients into a smooth dough for about 10 minutes. Cover the dough and let it rise to double its volume for about 1 1/2 hours.
2. Knead the risen dough and divide it into six equally heavy portions, appear round and cover and let rest for 10 minutes.
3. Roll out each piece of dough round, the dia should be about 24 cm. Spread a thin layer of soft butter on the dough and lay them on top of each other, do not coat the top sheet of dough. Gently press the dough sheets together, cover and refrigerate for 20 minutes.
4. Meanwhile, make the lye, boil 1 liter of water in a large saucepan and add the baking soda. Be careful, it foams a lot.
5. Divide the dough sheet into 8 pieces like a cake, place the dough pieces one after the other in the gently simmering sodium hydroxide solution for about 45 seconds, remove with a slotted spoon, drain and place on a baking sheet lined with baking paper. If desired, sprinkle the still moist lye corners with grains and seeds. Cover the lye corners and let rise for 20-30 minutes.
6. Preheat the oven to 220 degrees and bake the lye corners for 20-25 minutes until they have a nice color, leave to cool on a wire rack.
7. Tip: If you want, you can brush the lye corners just with caustic soda, but you should do this twice so that the parts also taste lye and get the appropriate color.