Summary

Ingredients

For the dough: (pre-dough)

• 50 ml milk, lukewarm
• 20 g suar
• 20 g yeast, fresh
• 50 g wheat flour, type 5

For the dough: (main dough)

• 140 g douh (pre-douh)
• 60 ml milk, lukewarm
• 1 egg yolk
• 1 egg (s)
• 270 g wheat flour, type 550
• 80 g flour, (tier nut flour)
• 20 g suar
• 70 g butter, ood
• 5 g salt

For painting:

• 1 egg yolk
• 1 tablespoon milk
• 1 pinch (s) salt
• 1 teaspoon, leveled sugar

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Instructions

1. Preparation:
2. Mix the ingredients for the pre-dough, close the bowl with the lid or a damp cloth and let it rise twice at room temperature, which can take up to 40 minutes, depending on the room temperature.
3. Mix the whole egg and one egg yolk with the milk and stir into the batter.
4. Knead sugar, flour, tiger nut flour with the complete pre-dough mixture for about 10 minutes to a firm dough, add the salt shortly before the end.
5. Now gradually add the butter in pieces and let the machine knead for another 3-5 minutes. Close the bowl with cling film and let the dough rise twice at room temperature, this can take up to 90 minutes depending on the room temperature.
6. Knead the dough again briefly, divide into portions of approx. 75 g, grind into round balls, place on the baking sheet lined with baking foil and cover with foil and let rest for 10 minutes.
7. Shape these approx. 10 pieces into 10-12 cm long and 2 cm thick rollers and place them on the baking sheet, if possible so that there is a few millimeters between each roller so that they only come together on the sides when they rise. Let rise again covered with foil for another 20-30 minutes. In the meantime, heat up the oven to 220 ° C top and bottom heat.
8. Brush with the whisked egg spread.
9. Before shooting in the sheet metal, fill a fireproof vessel with 50 ml of cold water. Immediately put the tray in the middle of the preheated oven. Then switch the oven back to 180 ° C immediately and bake for about 25 minutes.