Two-jaw
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 3 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 ml milk, warm
- 1 teaspoon sugar
- 30 g yeast, fresh
- 120 g butter, melted, cooled
- 1 tablespoon salt
- 750 g flour
Print Recipe
Pin Recipe Instructions
- Mix the warm milk with the yeast and sugar and leave to rest covered for 10 minutes.
- Then add salt, melted butter and flour and work into a soft dough.
- The dough should be soft but malleable. Possibly add a little more flour. Cover the dough and let it rise for at least 1 hour or until it has doubled.
- When the dough is ready, prepare 2 trays, lined with baking paper. Take half of the dough in your hand and then pinch off some dough with your index finger and thumb
- They are then placed on the baking sheet with a little space. These are the bottoms of the two-jaws.
- Next, slightly smaller balls are pinched off and placed on the larger dough pieces.
- I press in with my finger at the top so that they stay where they are and don`t fall over while baking. Do the same with the second half of the dough. This takes a bit of practice, but of course you can also do it in the traditional way like bread rolls. Divide the dough into pieces and then grind round.
- The larger dough pieces for me have a weight of 60 g. The smaller ones weigh 40 g.
- Then the two-jaws are covered and left to rise again until they have enlarged quite a bit.
- Pre-heat the oven to 220 degrees Celsius. Bake the two-bake with top and bottom heat in 15 - 18 minutes.
- We like to eat them with a soup, or simply for breakfast with jam, honey or Nutella.
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