Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Bake at 180 ° for about 15 minutes.
6. Cutting variant:
7. Cut the flatbreads diagonally rather than lengthways. Then roll up lengthways. Then roll up the spirals like a knot.