Small caraway cakes

Ingredients for 1 servings:

• 750 g wheat flour, type 405
• 1 cube of yeast
• 1 tsp sugar
• 125 ml milk, lukewarm
• 250 ml water, lukewarm
• 1 ½ tsp salt
• 2 eggs
• 120 g butter, for butter flakes
• Caraway seeds, unground, for sprinkling
• 1 egg yolk for brushing
• 2 tbsp milk for brushing
• Grease for the tray

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

makes approx. 24 pieces

Sift the flour into a bowl and make a well in the center. Crumble in the yeast and add the sugar. Mix the milk with the water and add about 6 tablespoons to the well. Stir all the ingredients together in the well, mixing in some of the flour from the edges. Dust the pre-dough with a little flour, cover, and let rise in a warm place for about 15 minutes, until the surface begins to crack. Add the salt, the remaining liquid, and the eggs to the pre-dough and mix everything together with a wooden spoon. Knead with your hands until you have a smooth dough. Shape the dough into a ball, cover, and let rise again until it has doubled in size. Knead the dough briefly and form into 24 balls, each about 50 g each. Grease a baking sheet. Place the dough balls on the baking sheet and flatten slightly. Use a round spoon handle to make a well in the center of each piece. Brush the egg yolk mixed with milk over the dough, leaving out the indentations. Place a knob of butter into each indentation and sprinkle with caraway seeds, if desired. Then let them rise for 15 to 20 minutes. Bake in a preheated oven at 200°C. These rolls are also ideal for parties.