Hedeweggen

Ingredients for 1 servings:

• 500 ml water
• 750 g wheat flour (type 405 or 550)
• 25 g clarified butter
• 60 g sugar
• 200 g raisins
• 30 g candied lemon
• 30 g candied orange peel
• 15 g salt
• 40 g yeast, fresh
• 40 g spice mix
• Flour for the work surface
• 1 tsp, heaped potato flour
• n. B. water
• 10 g cinnamon powder
• 10 g mace, ground
• 10 g lemon peel, untreated, grated
• 5 g clove powder
• 10 g ammonium bicarbonate

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 15 minutes

A predominantly North German specialty eaten during Carnival. Makes about 20 pieces

First, prepare a smooth dough from the ingredients, excluding the fruit. Towards the end of the kneading time, add the fruit and let the kneading machine run only until the fruit is well incorporated. Then, cover and let the dough rest until it has almost doubled in size. On a floured surface, first form a large round piece and immediately form it into an elongated strand of dough. Using a dough scraper, cut off 75g pieces from this strand of dough (weigh the pieces!). These pieces of dough are then formed into small “balls” in the cupped hand on the floured work surface using rotating movements. To do this, loosely grasp the piece of dough with a lightly floured hand and make circular movements, with your thumb touching the tip of your index finger and the rest of your fingernails touching the work surface. Place the resulting balls on a baking sheet lined with baking paper. Cover them, and after about 10 minutes, flatten them, then brush them with a mixture of potato flour and water using a pastry brush. Do not cover again. Once they’ve almost doubled in size due to the fermentation process, bake them in a preheated oven at 220°C on the middle rack for approximately 15-18 minutes. For the spread, mix 1 heaped teaspoon of potato flour with a little water, stir into 100 ml of boiling water, and bring to a boil briefly.