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Teig für Schmalznudeln © Kaiserwinkl

Kössener rolls

Recipe of the region Kaiserwinkl


650 g flour
1 cube Germ (yeast)
1/8 l milk for the pre-ferment
2 tsp salt
2 eggs
1/4 l milk

1500 g clarified butter
250 g butter
1/4 l water


Put the flour in a mixing bowl, make a pre-ferment from yeast and lukewarm milk in the middle, let it rise, then add salt, eggs and ¼ litre lukewarm milk. Mix the yeast dough well and let it rise two or three times. Form a roll and let it rise again for 20 minutes.

Meanwhile, bring the clarified butter and butter and water to the boil in a pot and add 4 rolls. Cook for about 20 minutes. When the rolls are light brown, turn them over and cook for another 5 minutes. The pot must have a suitable lid, preferably made of wood. You can use the butter again next time.

Recipe of the region Kaiserwinkl »

Teig für Schmalznudeln © Kaiserwinkl

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