Swabian Knauzenwecken
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 12 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g flour (spelled flour 630)
- 1 teaspoon salt
- 0.5 ½ cube yeast
- liters ⅛ warm water, up to 250 ml
Print Recipe
Pin Recipe Instructions
- Sieve the flour into a bowl, add salt and dissolve the yeast in warm water.
- 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.
- Put the finished dough in a large bowl with a tight lid and place in the refrigerator for a few hours to proof.
- 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!).
- Then knead the dough well and form slightly oval rolls and place on a baking sheet (don`t put them too tight!).
- 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.
- This specialty is available in Upper Swabia and is very much loved.
- If you do the miniature Knauzenwecken, they are great for a party !!
- Have fun trying!
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