Horaffen

Ingredients for 1 servings:

• 500 g flour
• 20 g fresh yeast
• 200 ml milk, lukewarm
• 80 g sugar
• 80 g butter
• 2 eggs
• 1 lemon(s)
• some powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

Crailsheim specialty, makes 12 pieces

Preheat the oven to 200°C fan/convection oven. Place the flour in a large bowl and make a well in the center with a spoon. Combine 50 ml of the lukewarm milk with the yeast and a pinch of sugar, pour it into the well, and gently mix it with a little flour from the edge of the well. Let this pre-dough rise in a warm place for about 15 minutes. Next, melt the butter in the remaining warm milk and then add it to the pre-dough. Then add an egg, the sugar, and the grated zest of half a lemon to the bowl and knead everything into a yeast dough. Let the dough rise for another half hour. Then knead the dough again and divide it into 70 g portions. Roll each portion into a long, index-finger-thick rope and shape it into a “3.” Place these pieces on a baking sheet lined with baking paper and brush with a beaten egg. Bake the Horaffen in the oven for about 10-15 minutes. Mix the icing sugar with a little lemon juice and brush it onto the still warm Horaffen.