I bake several times a week — Berliner Knüppel for breakfast
Instructions
Make a yeast dough with all the ingredients and knead it well until it comes away from the sides of the bowl.
Let it rest in a warm place for about 30 minutes, until the dough has doubled in volume. Then knead it thoroughly on a floured work surface, fold it over several times, and shape it into a long roll.
Cut the roll into about 15 equal pieces and shape each into elongated rolls (like small baguettes). Place them on a baking tray lined with baking paper. Let them rise briefly again, then brush the rolls with water.
Bake on the middle rack at about 240°C (464°F) for 15–20 minutes.
Tip:
Before closing the oven door, pour a cup of water into the bottom of the oven. This creates steam and makes the crust crispier.
Nutritional values per portion:
Calories: 133 kcal
Protein: 4.55 g
Fat: 1.27 g
Carbohydrates: 25.24 g
I bake these several times a week — Berliner Knüppel for breakfast! 🥖😊
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