Thomasradln pastry
Recipe of the region Silberregion Karwendel
Ingredients
500 g flour
20 g yeast
60 g sugar
50 g butter
1 pinch of salt
approx. 1/4 l milk
1 egg
1 egg yolk
1 tbsp anise
1 egg for coating
Method
Mix together the flour, yeast, sugar and lukewarm milk with a little flour to a “Dampfl” (a pre-ferment) and let it prove. Then add and mix in the remaining ingredients and let it prove again. While resting, press the dough twice. Make two strands from the dough, cut off small pieces and make two mirror-inverted spiral-shaped buns with an approx. 3 cm gap in the middle so that they look like a curled S. Place two of these double spirals on top of each other, place them with the others on a baking tray and bake at 180 degrees for between 15 and 20 minutes at most until they are golden brown.
Tip: Add lemon peel and a little curd cheese to the dough and the Thomasradln. Coat them with sugar water instead of egg while they are still hot.
Recipe of the region Silberregion Karwendel »
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