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beer stems

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Ingredients for 2 servings:

  • 180 g wheat flour type 550
  • 5 g yeast
  • 100 ml water
  • 125 g butter
  • 2 pinches of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Make a small starter dough with half the flour, two-thirds the water, and the dissolved yeast. After it has risen, add the remaining flour, water, salt, and softened butter. Knead everything into a relatively firm dough. Let it rest for a while. Then, roll out small sticks, approximately 8 mm thick and approximately 16-20 cm long, by hand, place them on floured baking paper, and let them rest for another 5-10 minutes. Brush them with egg yolk and sprinkle with salt and caraway seeds. Bake at 200°C on the middle rack for approximately 10-18 minutes, depending on the desired degree of browning. Cool on a wire rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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