Twisted Bun Knot

Ingredients for 1 servings:

• 600 g flour
• 1 bag(s) of dry yeast
• 350 g milk, lukewarm
• 50 g butter
• 1 tsp sugar
• 1 tsp salt
• 1 egg yolk
• 30 g butter
• Sesame, poppy seeds, coarse salt or sugar for sprinkling

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 40 minutes

sweet or savory

Put the flour, dry yeast, salt, and sugar in a bowl. Heat the milk with 50g of butter. Pour into the flour mixture and knead for about 5 minutes until you have a smooth dough. Let it rise until the dough has at least doubled in size. Divide the dough into equal-sized balls. Roll each one out into an oval flatbread. Use a sharp knife to cut lengthwise about 3/4 cm deep, leaving a small edge at the top, bottom, right, and left. Now roll the cut flatbreads diagonally. Form the strand into a knot. Form a loop at the bottom half, and press the other half, twisted, onto the top. Melt 30g of butter, let it cool briefly, and stir in the egg yolk. Brush the rolls with it. Sprinkle with sesame seeds or sugar, if desired. Bake at 180°C for about 15 minutes. Cutting variation: Cut the flatbreads diagonally instead of lengthwise. Then roll them up lengthwise. Then roll up the spirals in a knot-like manner.