Caraway sticks

Ingredients for 1 servings:

• 950 g wheat flour
• 500 ml milk
• 125 g butter
• 50 g lard
• 2 tbsp sugar
• 2 tbsp salt
• 1 cube of yeast
• 1 egg(s)
• Caraway seeds
• Sea salt, coarse

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Austrian recipe for Hefestangerl with caraway and salt

Blanch about 2 tablespoons of caraway seeds in hot water and set aside to swell. Sift the flour and mix with the salt and sugar. Add the butter and lard to the milk and heat everything (do not let it get too hot) until the fat has melted. Then crumble the yeast into the warm milk and dissolve it. In a bowl, mix the flour with the warm milk and knead the dough for about 10 minutes, or at least until it forms a smooth lump that has absorbed all the moisture, and until the edges of the bowl are clean. Drain the caraway seeds and knead them into the dough. Now cover the bowl with a plastic bag and let the dough rise in a warm place for 40-60 minutes. Preheat the oven to 200°C (top/bottom heat). Divide the dough into 2 balls, flatten each ball, and roll out into a circle. Cut each circle into 8 segments, then shape each segment into a stick or croissant. Place each on a baking sheet lined with parchment paper (of course, you can also shape them into simple rolls or pretzels). Beat the egg, brush the sticks or croissants with it, and sprinkle with coarse sea salt and caraway seeds. Bake in the oven for 20-30 minutes, depending on the desired browning.