Fastenwähe (Carnival Caraway-Seed Pretzel Of Basel)
- Dough
- 250 ml milk (lukewarm)
- 1 tablespoon sugar
- 100 g butter (melted, lukewarm)
- 500 g white flour
- 15 g fresh yeast
- 1 teaspoon salt
- Coating
- 1 egg yolk
- 1 teaspoon water
- 1 -2 tablespoon caraway seed (not cumin!)
- Mix in a bowl milk, butter, sugar and half of the flour.
- Add yeast, mix well again and let stand for 5 minutes.
- Add the rest of the flour, the salt and form a soft dough.
- Make 12 portions and form with each a 15 cm long oval roll.
- Flat the rolls and make 4 5cm long opposite cuts (as shown in the photo).
- Toss with your hands and place on your trays (I use 2 of them).
- Swirl yolk and water together and brush on the breads.
- Top with caraway seed.
- Keep for about 2 hours in the cold oven or until they double their volume (keeping a bowl with warm water in the oven helps the breads to rise better).
- Take out of the oven and preheat the oven at 200u0b0C (heat and timing are basing it on convection oven).
- Place a fireproof bowl with hot water in the oven and bake the breads of the first tray for 15-20 minutes until golden. Repeat with the other tray.
- Let cool on a grade end enjoy them.
dough, milk, sugar, butter, yeast, salt, coating, egg yolk, water, caraway
Taken from www.food.com/recipe/fastenw-he-carnival-caraway-seed-pretzel-of-basel-446613 (may not work)