John Myers
Swabian Flax Wraps – Sweet Yeast Loops – Simply Pleasure
The perfect swabian flax wraps – sweet yeast loops – simply pleasure recipe with a picture and simple step-by-step instructions.
- 550 g Flour
- 100 g Sugar
- 250 ml Milk
- 1 packet Dry yeast
- 1 Pc. Egg small
- 75 g Butter or vegetable margarine
- Egg yolk
- Granulated sugar
- Heat the milk in a saucepan (do not boil), remove it from the stove and melt the crushed butter in it.
- Mix the flour with sugar, dry yeast, Pr salt in a mixing bowl. Then knead in the egg and the slightly cooled but still warm butter-milk mixture.
- Cover the bowl and let the yeast dough rise for at least 45 minutes. I use a bowl with a proper lid for this.
- Preheat the oven to 200 degrees top / bottom heat without trays. Line the tray with baking paper.
- When the dough has risen, dust it with a little flour, remove it from the bowl with a spatula and place on the floured worktop. Form a long roll about 5 cm thick with your hands. Then cut off about 1 cm thick slices with a knife.
- Take the pieces and shape into 10 cm long, index finger-thick sausages. Place this in the middle over the left index finger and devour it twice at the bottom, peel it off and place it on the baking sheet. Leave space between the flax rolls as they will still rise a little while baking.
- Whisk an egg yolk with a little water or milk. Brush the flax roll with it from above and sprinkle with sugar.
- Bake in the oven on the middle rack for 15-17 minutes until golden. Then let cool on a wire rack. This Swabian specialty is perfect for the coffee table, but also for every buffet or brunch. Simply a pleasure!
- Quantity makes two sheets. These should be baked one after the other and not together.
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