Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
How it's done
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Dough
Mix the flour, salt and yeast in a bowl. Mix in the butter and milk, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.
To shape
Divide the dough into 10 portions, roll out into ovals approx. 1 cm thick. Cut 4 slits (approx. 5 cm long), place the pieces of dough on two sheets of baking paper, carefully pull apart the slits to make the openings wider. Leave to rise for a further 15 mins., brush with the egg yolk, sprinkle with the caraway seeds, slide the baking paper onto the back of a baking tray.
To bake
Approx. 12 mins. per tray in the centre of an oven preheated to 230°C. Remove from the oven, leave to cool on a cooling rack.
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