Mikado sticks

Ingredients for 1 servings:

• 75 ml milk
• 25 g honey
• 185 g flour
• ¼ tsp salt
• 13 g powdered sugar
• 3 g dry yeast
• 25 g butter, room temperature
• Chocolate (milk/dark/white), as desired)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 27 minutes

almost like the original!

First, heat the milk and honey in a saucepan until the honey has dissolved. Then let it cool slightly, add the dried yeast, and let it stand for 10 minutes. Meanwhile, mix the flour with the salt, powdered sugar, and butter in a bowl. Knead the mixture into a dough with the milk mixture. Let it rest in the refrigerator (wrapped in plastic wrap) for one hour. Then knead the dough thoroughly again and let it stand at room temperature for 15 minutes. Now run the dough through the pasta machine. First on the highest setting, then repeat until you reach the lowest setting. If you don’t have a pasta machine, you can also roll out the dough; it’s just a bit more work, I think. Now cut the dough into thin strips (about 0.5 cm). This works great with a pizza cutter. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 11-13 minutes, depending on your oven. Let it cool and cover almost completely with chocolate. Place on baking paper, let harden, and then carefully remove. You’ll need about 80-100 sticks.