Lye triangles

Ingredients for 1 servings:

• 21 g yeast
• 300 ml water
• 1 tbsp honey
• 550 g wheat flour
• 1 tbsp salt, coarse
• 1 tbsp baking malt
• 40 g butter
• 30 g butter
• 1 liter of water
• 50 g baking soda
• n. B. grains of your choice

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 45 minutes

Millefeuille, makes 8 pieces

Dissolve the yeast and honey in lukewarm water and let stand for about 15 minutes. Mix the flour, salt, and malt in a bowl. Stir in the yeast water. Dice the butter and add it. Knead everything with a food processor for at least 5 minutes. Cover the dough and let it rise for about 1 hour. Then knead the dough again briefly, divide it into 12 equal pieces, and roll each piece out into the thinnest circle possible. Each sheet of dough should be the same size (about 20 cm in diameter). Melt the butter and spread a thin layer of butter on each piece before placing the next one on top. Use all 12 circles in this way, making sure not to add any more butter at the end. Flatten the pieces as evenly as possible with your hands and divide them into 8 triangles using a dough scraper. Let the triangles cool in the refrigerator for about 15 minutes so the butter solidifies. Bring 1 liter of water to a boil in a large pot, add the baking soda, and reduce the heat to low. Lower the rolls into the baking soda water for 30 seconds each, remove with a slotted spoon, drain, and place on a baking sheet lined with parchment paper. Sprinkle the still-moist rolls with seeds of your choice and let them rise briefly again. In the meantime, preheat the oven to 220°C (top/bottom heat). Bake the rolls for 20-25 minutes, then let them cool on a wire rack.