Lye Chestnuts

Summary

Ingredients

For the dough:

• 140 ml water, lukewarm
• 10 g dry yeast
• 250 g wheat flour type 550
• 18 ml oil
• 1 teaspoon honey
• 1 teaspoon salt

Also: (for the lye)

• 1 liter water
• 50 g bakin soda (Kaisernatron)

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Instructions

1. Dissolve the yeast in the water and let it swell briefly. Put the remaining ingredients in a food processor with a dough hook, add the yeast water and knead well until a smooth dough is formed. If necessary, knead again by hand. Let rise in a floured bowl for about 1 1/2 hours.
2. Divide the dough into 24 g portions, roll them into oval dough pieces and let them rest for another 20 minutes, covered.
3. In the meantime, prepare the lye. Bring 1 liter of water to the boil and add the baking soda. Warning, that can foam. Preheat the oven to 180 ° C fan oven.
4. Let the dough pieces float in the lye for about 40 seconds, turning them over once, removing them with a slotted spoon and placing them on a baking sheet with baking paper. Cut the dough pieces in half with scissors.
5. Put the baking sheet in the middle of the oven and bake the dough for about 20 - 30 minutes. The time may vary slightly depending on the oven and the size of the dough pieces.
6. Cool on a wire rack.