The recipe comes from a time when flax cultivation and its processing was still part of everyday life in southern Germany.

Preliminary dough: Mix a small ball of yeast (fresh) with the water and mix in the flour. Mix well. Let rise in a bowl with a lid for one hour at room temperature and then in the refrigerator for 24 hours.

Main dough: Take the pre-dough out of the refrigerator and acclimate for 30 minutes at room temperature. Weigh out the milk, stir in the yeast and mix. Add the flour and the pre-dough and the other ingredients of the main dough except for the butter and mix with the food processor on the lowest setting for 5 minutes. Then knead on the 2nd level for 10 minutes. During the last 5 minutes of this phase, add the butter in pieces. The dough should be shiny and greasy and only slightly sticky.

Let the dough mature for 30 minutes, stretching it once and then folding it again. Then in the refrigerator for at least 12-16 hours.

After this time, take the dough out of the refrigerator and acclimate for 30 minutes at room temperature. Cut off pieces of equal size with the dough card. The best way to orientate yourself here is to use the size of the pieces you want afterwards. For more filigree parts, that would be about the size of a table tennis ball. Shape into thin rolls with your hands. The worktop does not have to be floured or only slightly floured.

Press the rolls in plenty of powdered sugar. Grasp the middle of the roll with one finger, lift it up and braid it into a braid. Place on the baking sheet lined with baking paper. Let it rest for another 30 minutes. Preheat the oven to 200 ° C fan-assisted air. Bake the wraps in it for 12-15 minutes until golden brown. Place on a wire rack to cool down.

The pre-dough plays a role in the taste, as does the baking malt. This ensures a crisp crust with a loose crumb.