Small Cumin Cakes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g wheat flour, type 405
- 1 cube yeast
- 1 teaspoon sugar
- 125 ml milk, lukewarm
- 250 ml water, lukewarm
- 1 ½ teaspoon salt
- 2 egg (s)
- 120 g butter, for flakes butter
- Caraway seeds, unground, for sprinkling
- 1 egg yolk for brushing
- 2 tablespoon milk for brushing
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl and make a well in the middle. Crumble in the yeast and add the sugar. Mix the milk with the water and pour about 6 tablespoon of it into the well. Mix all ingredients together in the well, mixing in some flour from the edge. Dust the pre-dough with a little flour and cover and let rise in a warm place for about 15 minutes until the surface shows strong cracks.
- Add the salt, the remaining liquid and the eggs to the pre-dough and stir everything first with a mixing spoon. Knead with your hands until you have a smooth dough. Shape this into a ball and leave it covered again until the volume has doubled.
- Knead the dough briefly and shape into 24 balls of about 50 g. Grease a baking sheet. Place the dough balls on top and flatten them a little. Use a round spoon handle to make a recess in the middle.
- Brush the pieces of dough with the egg yolk whisked with milk, avoiding the indentations. Place 1 flake of butter in each of the wells and sprinkle with caraway seeds to taste. Then let rise for 15 to 20 minutes. Bake in a preheated oven at 200 ° C. The buns are also great for parties.
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