John Myers
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My Lye Pastries
The perfect my lye pastries recipe with a picture and simple step-by-step instructions.
My lye pastries
- 500 g Wheat flour type 550
- 21 g Yeast, fresh
- 1 tsp Honey, liquid
- 225 ml Water, lukewarm
- 5 g Salt
- 1 tbsp Butter, room temperature
Lye
- 0,5 liter Filtered water (normal)
- 2 tbsp Baking soda
- Put wheat flour, crumbled yeast, lukewarm water, honey, salt and butter in a bowl. Knead with a dough hook and various kitchen machines, about 10 minutes. It should then feel supple like an earlobe :-). Cover and put in a warm place and let rise for an hour.
- After proving (dough enlarged), divide into portions. Don’t knead them anymore, but grind them round. Shape into croissants, in other words, roll the round pieces slightly elongated and sharpen the corners a little with clean hands.
Lye
- Put the amount of water in a saucepan and bring to a boil. Add baking soda and dissolve in it. Immediately dip the formed pretzel pastries with a slotted spoon and place them on a baking sheet lined with baking paper.
- Cover with a baking towel and let it “rise” again. This time about 20 minutes. Here, too, the round pieces increase in size. During this time, preheat the oven to 200 ° degrees top / bottom heat. Slice open the risen croissants with a sharp knife.
- Then place in the preheated oven, 2nd rack from the bottom and bake in steam for 15 to 20 minutes. After baking, take out and place on a baking sheet / grid to cool down completely. Preferably overnight so that they become hard.
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