Reutlingen Mutscheln

Ingredients for 4 servings:

• 500 g flour
• 40 g yeast
• 200 g butter, soft
• 1 tbsp sugar
• 1 tsp salt
• 150 ml milk
• 1 egg yolk, for brushing
• 2 tbsp milk, for brushing

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

In a cup, mix the yeast cube with the sugar until liquid. This can be done with a teaspoon in about a minute. Combine the remaining ingredients, except the milk, in a mixing bowl and knead. This is best done with a one-armed stand mixer. Gradually add the milk, not too much, as the dough should not become too soft. Let it stand in a warm place until the dough has visibly increased in volume. Alternatively, the dough can also be prepared excellently in a bread maker. Divide the risen dough into 4 equal parts. I usually make 6 small Mutscheln from this amount of dough, but it’s easier to make larger ones at first, otherwise it’s a lot of fiddling. Divide one piece of dough into thirds, shape one third into a ball, and set aside. Knead the other two thirds together and then divide into 7 pieces. Shape 6 of these 7 pieces into thick sausages with one thin end and place them in a star shape (the thin ends facing inwards and touching) on ​​the baking sheet. Place the large ball in the center and press firmly to form a star. Shape the last small piece of dough into a rope and place it on top of the large piece like a crown, pressing it down lightly. Repeat with the remaining 3 pieces of dough. Mix the egg yolk with the milk and brush the Mutcheln with it. Place the baking tray in a cold (!) oven and bake at 160°C until the Mutcheln are golden brown. Do not overbake, or the star tips will dry out. Mutcheln taste best fresh, spread with butter and sprinkled with salt, or with butter and jam.