Reutlinger spelt Mutschel

Ingredients for 1 servings:

• 1 kg spelt flour type 630, alternatively wheat flour type 405
• 200 g butter
• 500 ml whole milk
• ½ cube of yeast, fresh
• 2 egg whites
• 100 g sugar
• 2 tsp salt
• 2 egg yolks
• 2 tbsp cream or milk
• Flour for the work surface

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 15 minutes

a delicious, traditional, regional baked good

To prepare, warm the milk and butter slightly. Make a well in the flour, crumble in the yeast, and make a starter dough with a teaspoon of sugar and a little milk. After about 10 minutes, add the remaining milk, sugar, butter, and egg whites. Knead for at least 5 minutes using the dough hook of a mixer until you have a smooth dough. Cover the dough, set it aside in a warm place, and let it rise for about 1 hour. When it has doubled in size, mix the salt into the dough (baker’s recommendation) and knead briefly again on a floured surface. Then set aside about 400g of the dough for the decorations. Divide the remaining dough into several balls, depending on the size of the Mutschel. The size of the Mutschel is a matter of taste. Suggestion: form 2 large Mutschels from this amount, using 2 x approximately 350g of dough. This will leave enough dough for 5 small Mutschels, each 170g. Now cut into the balls so that a 3 cm wide bar remains in the middle. Cut into the two parts to the left and right of the bar so that three points are created each, which are then worked into a star shape. Make another point at the top and bottom of the middle bar, leaving the middle as a raised area. This sounds complicated and is also very difficult to describe. If you do some research, you will find good photo series that show it clearly. Now create the decorations from the remaining dough, braid a plait out of three dough strands and place this around the raised area in the middle of the Mutschel. For the large Mutschel you will need a total of around 70 g of dough for three strands, and for the small Mutschel around 50 g for three strands. The Mutschel need plenty of space on the baking tray. In other words: both large Mutschel just fit on one baking tray, and the remaining smaller Mutschel must also be spread out over two baking trays, otherwise they cannot unfold nicely! While the oven is preheating to approximately 180°C (fan/convection oven), line a baking sheet with baking paper and place the Mutscheln on it. Brush the Mutscheln with the egg yolk, cream, and milk mixture. Let them rest for another 15 minutes. Then bake them in the oven for approximately 20-22 minutes. The Mutscheln are best eaten fresh on their own or spread with butter and jam. If you prefer your Mutscheln saltier, reduce the sugar by 90g and add a little more salt to the dough. This dough is designed for 2 large and 5 small Mutscheln.