Twisted Bun Knot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 grams flour
- 1 bag / s dry yeast
- 350 g milk, lukewarm
- 50 g butter
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 egg yolk
- 30 g butter
- Sesame seeds, poppy seeds, coarse salt or granulated sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- Put the flour, dry yeast, salt and sugar in a bowl. Warm the milk with 50 g butter. Pour into the flour mixture and knead for approx. 5 minutes to form a smooth dough. Let rise until the batter has at least doubled.
- Divide the dough into balls of equal size. Roll each of these out into an oval flatbread. Cut lengthways approx. 3/4 cm deep with a sharp knife. Leave a small margin at the top and bottom right and left.
- Now roll up the cut flatbreads at an angle. Shape the strand into a knot. Form a loop halfway down, twist the other half and press it on top.
- Melt 30 g butter, let cool down briefly and stir in the egg yolks. Spread it on the rolls. Sprinkle with sesame or granulated sugar as desired.
- Bake at 180 ° for about 15 minutes.
- Cutting variant:
- Cut the flatbreads diagonally rather than lengthways. Then roll up lengthways. Then roll up the spirals like a knot.
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