Swabian Flax Wrap (yeast Sludge)
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 20 g yeast
- 125 g butter, soft or mararine
- 1 egg (s)
- 0.5 ½ cup milk, lukewarm
- 1 pinch (s) salt
- 75 g suar, ranulated suar (for sprinklin)
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl, add the yeast in small pieces, mix with the butter, egg, milk and salt to form a yeast dough. Let rise for about 20 minutes.
- Pull out egg-sized pieces of dough (about 40g each) while turning the two ends in opposite directions with both hands (makes about 15 pieces).
- Turn in the granulated sugar, place on a baking sheet lined with baking paper.
- Optionally let rise for another 30 minutes.
- Bake very lightly in the preheated oven at 180 degrees on the middle shelf for about 10 minutes.
- They taste best warm!
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