august-wegge

🥘 Ingredients

• butter 150 g
• milk 500cc
• egg 1
• flour 1 kg
• salt 1tbsp
• yeast 38 g
• eggyolk 1
• oven

1. 1

   In a pan , melt the butter on low temperature. Add milk and one egg .
2. 2

   Move to a bowl and mix well. Add some flour and mix.
3. 3

   Mix in some salt and after it is well-mixed, mix in yeast . If using wet yeast, use a whole cube.
4. 4

   Little by little, keep adding flour and mixing the dough. Once it is denser, mix with a spoon and keep adding flour. Important: Not all the flour should normally be used.
5. 5

   Knead the dough on a table or tray by stretching it out with the base of the hand and picking it back. The dough should be kneaded at least 10 min and should be soft and contain bubbles. If it is too sticky, add some flour.
6. 6

   Test the dough by cutting it with a knife and checking for bubbles. If ready, place in a plastic bowl and cover with a cotton cloth. Leave in a warm place until it rises 2 hours .
7. 7

   Make small balls of dough that fit in the palm of the hand. Place them in a baking tray covered with parchment paper .
8. 8

   Brush every roll with eggyolk and make 3 cuts like |_| 4 times, equally distanced, resulting in a cross being cut above the bread.
9. 9

   Bake in the oven at 200C between 20 min and 25 min. Decorate with small flags on top