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Salt bakery

updated

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Ingredients for 1 servings:

  • 550 g flour
  • 1 packet of dry yeast
  • ½ tsp salt
  • 125 ml milk
  • 300 g butter, soft
  • 1 egg(s), scrambled
  • some sea salt, for sprinkling

Instructions

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

lasts at least 4 weeks in a cardboard box

Preheat oven to 190°C (375°F). Quickly knead all dough ingredients on a board into a shortcrust pastry and let it rest in a cool place for one hour. Roll out to a thickness of about 2mm and shape into small logs using a rolling pin. Brush with beaten egg. Sprinkle with a little sea salt. Place on a baking sheet lined with parchment paper and bake for about 14 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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