Swabian Knauzenwecken

Summary

Ingredients

• 500 g flour (spelled flour 630)
• 1 teaspoon salt
• 0.5 ½ cube yeast
• liters ⅛ warm water, up to 250 ml

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Instructions

1. Sieve the flour into a bowl, add salt and dissolve the yeast in warm water.
2. Slowly add the yeast water to the bowl as needed and knead well. The dough must no longer stick to the bowl, otherwise add a little flour.
3. Put the finished dough in a large bowl with a tight lid and place in the refrigerator for a few hours to proof.
4. The dough rises very slowly and forms more even air bubbles! You can also make the dough in the evening and leave it in the fridge overnight (large bowl!).
5. Then knead the dough well and form slightly oval rolls and place on a baking sheet (don`t put them too tight!).
6. Let rise for 1 hour, heat the oven to 250 ° C, put in the tray and turn it down to 220 - 200 ° C. The Knauzenwecken take about 20-25 minutes in the oven.
7. This specialty is available in Upper Swabia and is very much loved.
8. If you do the miniature Knauzenwecken, they are great for a party !!
9. Have fun trying!