Reutlinger Mutschel

Ingredients for 1 servings:

• 1 kg flour
• ½ liter of milk
• 150 g butter
• 15 g salt
• 10 g sugar
• 80 g yeast
• 1 egg yolk

Instructions

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

Yeast dough pastries in star shape

Prepare a yeast dough from the listed ingredients and let it rise. Once it has risen (approx. 1 hour), knead it thoroughly again (the dough must be fairly firm, otherwise the Mutschel will lose its shape during baking). Set aside about 1/6 of the dough for decoration. Form the remainder into a ball and flatten it. Score the outer ring into 8 star-shaped pieces with a knife, leaving a circle in the center. Pull out the scored pieces of dough in a star shape (leaving the “hump” in the middle). Braid the set aside dough scraps, wrap them around the center, and decorate the pastry with them. For the classic Mutschel, each point has a different motif (e.g., moon, spiral, pretzel, square, etc.). Let the star rise again for half an hour. Then brush with egg yolk. Bake in a preheated oven at 200°C for about 30 minutes. Tip: You can also divide the dough and form smaller Mutscheln. In Reutlingen and the surrounding area, you can find this specialty at any bakery around Epiphany. Note: Reutlingen Mutschel Day is on “Öbersten” (the Thursday after Epiphany), and the Mutscheln are rolled into dice. The games have names like “The Watchman Blows from the Tower,” “Naked Luisle,” or “Langer Entenschiss” (Long Duck Shit).