Bake fastbeugles
Time
Preparation time: 10 min.
Cooking or baking time: 25 min.
Rest period: 30 min.
Total preparation time: 1 hr. 5 min.
My family loves fasting buggers, and because I wanted to search on the internet today, I found out that Mister Google has nothing useful for me - is probably eaten more in my region - we love them just before Easter so much to eggs and spreads, That's why I do not want to deprive you of the recipe (I have to say that when I'm baking, I'm not really a genius, but I can even beat that).
So: bake fasting pastry
ingredients
- 400 g of wheat flour
- 200 g of rye flour
- 2 teaspoons salt
- 1 teaspoon ground caraway
- 100 ml of lukewarm milk
- 250 ml of lukewarm water
- 1 pck of dry yeast
preparation
- From the ingredients knead a dough (I'll do it with the food processor and the dough hook).
- Let the dough rest for at least 1/2 hour (it works wonderfully).
- Roll strands out of the dough and form into rings (= Beugerl).
- Boil briefly in salted water until the Beugerl swim, does not take 30 seconds ;-)).
- Leave to drain briefly on the grid and then up on the baking sheet (with baking paper) and for about 20 minutes at 180 degrees (hot air) in the oven.
Returns 16-20 pieces.
In some regions, there are hard fastbreaks (similar to pretzel sticks), but we like to eat them softly like bread rolls.
With a tip of soda in cooking water they get a slightly darker color, nothing to do with taste.
You can sprinkle some salt after cooking.
Of course, they are very fresh at its best - but you can also freeze the parts super - on the radiator, they go on within 30 minutes and taste fresh.
My daughter gets now and then a frozen Beugerl with to school and at break she has a delicious as fresh baked fasting Beugerl.
