Pot knot

Ingredients for 1 servings:

• 500 g flour, smooth
• 1 point yeast (dry yeast)
• 2 tsp herbal salt
• 2 tsp bread spice mix
• 1 tsp paprika powder, hot
• 1 pinch(s) of cayenne pepper
• 250 ml water, lukewarm
• 100 g quark (low-fat curds)
• 1 tbsp caraway seeds
• 1 egg yolk, for brushing

Instructions

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

Breakfast and party pastries, makes about 20 pieces

Mix all dry ingredients, add curd and lukewarm water. Knead into a smooth dough (using a food processor). Cover and let rise for about an hour. Shape the risen dough into a log and divide into about 20 pieces. Shape the pieces of dough into 22cm long logs, tie a knot in the middle, and place on a baking sheet lined with baking paper. Cover and let rise briefly again. Then brush the knots with beaten egg yolk and sprinkle with caraway seeds. You can also use sesame seeds instead of caraway seeds, or whatever you like on your rolls. Bake in a preheated oven at 200°C for about 30 minutes.