Sourdough version:
- 60 ml 30 % whipping cream
- 70 ml water
- 5 dkg leavened sourdough
- 25 dkg flour
- 1-2 quail eggs, or about half an egg 😊
- 1 teaspoon of sugar, but maybe it can be omitted
- half a teaspoon of salt
- 10 dkg butter
- butter to grease the sticks,
- 1 egg to grease the dough before rolling in whatever you like – cheese, salt or/and cumin, cocoa, cinnamon or vanilla sugar – only your imagination can limit 🙂
1, cream, water, leaven mix until smooth
2, add flour, sugar, egg, salt.
3, I kneaded it by hand, pulled, pulled for about fifteen minutes, in the end it came together into a nice little dumpling
4, left to stand for 5 hours, in a warm flat next to the heater
5, I rolled the thinly stretched centimetre sticks on buttered 10 cm high foam tubes
6, I smeared them with egg and rolled them in all kinds of good stuff
bake at 180 degrees for 10 minutes
Click here to see the original recipe.
You can see the yeast version here, I haven’t tried it, but it was the inspiration 🙂
Enjoy your baking!