for 10 pieces

Dough

500 g	white flour
2 tsp	salt
½ cube	yeast, crumbled
175 g	butter, soft
2 dl	milk

To shape

1	egg yolk, beaten
a little	caraway seeds

How it's done

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.

Show complete recipe