Rhenish New Years
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg flour
- 450 ml milk, lukewarm
- 150 grams sugar
- 150 g butter
- 2 packs yeast
- 2 egg (s)
- 1 packet vanilla sugar
- 1 egg yolk
- 1 dl milk
- 15 g salt
- 0.5 ½ lemon (s), untreated, remove the zest it
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Mix the flour, yeast, sugar, vanilla sugar, salt and the grated lemon zest. I usually put the milk in the microwave with the butter for 1 minute, then it is warm. Test with your finger that it is not too hot or the yeast will die.
- I leave the eggs at room temperature 1 hour beforehand. Add the milk-butter mixture and the eggs to the flour mixture and knead well with the dough hook. The dough can be a bit runny. Let rise in a warm place for about an hour. To do this, I switch the fan oven to 50 ° C at the beginning, then switch it off and leave the dough covered in the oven.
- When it has doubled in volume, flour the work surface well and knead the dough. Then divide into 8 equal pieces. Halve each piece and roll out a strand. Shape each strand into an S and place 2 S crosswise. This creates 8 new years.
- Place on two baking sheets lined with parchment paper. Whisk the egg yolk with the milk and brush the pastries with it. Let rise again for about 45 minutes - 1 hour.
- Preheat the oven to 210 ° C. Place a baking sheet in the preheated oven and turn it down to 170 ° C. Bake quickly for about 12-15 minutes, doing the same for the second baking sheet.
- Then let it cool down. The New Years are usually eaten on the first of January for breakfast with jam.
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