John Myers
Ingredients for 24 servings:
- 1 kg wheat flour
- 2 packets of dry yeast
- 100 g sugar
- 1 tsp lemon peel
- 150 g butter
- 375 ml milk
- 2 tsp salt
- 3 eggs
- 1 shot of rum, if desired
Instructions
Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours
a traditional pastry from the Bergisches Land for the New Year
Combine the ingredients in a large enough bowl and knead thoroughly with a dough hook until a smooth dough forms. Cover and place in a warm place (on a radiator or in a warm water bath) and let it rise for approximately 1-2 hours. (The dough tastes best if it can rise overnight, but then without heat!) At midday the following day, I start by greasing my baking tray and adjusting the baking frame to the desired size, which I also grease. Preheat oven to 200°C. Knead the dough again briefly (it will lose volume again!), halve it, roll it out flat about one cm, and use a dough scraper to cut into 4 strips. Then halve these again crosswise and roll each one out 3-4mm thick; these are the final dough pieces. Roll up from the short sides and place next to each other in the baking frame so that you can see the spirals from above. The dough pieces will still change width during the rise, so don’t place them too close together! Once all the dough pieces have found their shape and made their way into the baking frame, cover them with a clean kitchen towel and let them rise in a warm place for about another hour. The result depends on the time, so please keep an eye on it and put it in the oven earlier if necessary. Bake for about 20 minutes at 200°C, then reduce to 175°C and finish baking.
Facebook Comments