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  • Thomasradln von Christl - Nockhof © TVB Silberregion Karwendel - Tom Bause

    Thomasradln pastry

    Recipe of the region Karwendel Silver Region

    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 Karwendel Silver Region »

    Thomasradln von Christl - Nockhof © TVB Silberregion Karwendel - Tom Bause

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