Grieben-Hefegebäck
Grieben-Hefegebäck is a recipe with fresh ingredients from the yeast dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g lard
- 150 g flour
- 20 g yeast (0.5 cube)
- 3 tbsp milk
- 2 tbsp Sour cream
- 1 egg
- 1 tbsp wine
- 1 tsp salt
- 1 tsp caraway
- yolk for brushing
- flour for surface
Instructions
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1.
Warm the milk to lukewarm, crumble in the yeast and dissolve it. Finely chop the grieben with a sharp knife. Sift the flour into a bowl, add the grieben, egg, salt, wine and yeast‑milk mixture and knead everything into a medium‑firm yeast dough. Mix the yolk with a few drops of water for brushing and dot the surface of the dough balls with it. Then cut crosswise into the surface with a sharp knife and bake the pogatschen in a preheated oven at 210 °C for about 15–20 minutes until golden brown.
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2.
Place the dough on a lightly floured work surface and knead vigorously by hand, then roll out several times and fold again. Cover the dough and let it rise in a warm, draft‑free place for about 30 minutes. Then roll it to a height of about 2–3 cm on a floured surface, cut small dough balls with a ring cutter (4 cm diameter), set them on a parchment paper‑lined baking sheet and let rise for 30 minutes. Preheat the oven to 210 °C.
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3.
Mix the yolk with a few drops of water for brushing and dot the surface of the dough balls with it. Then cut crosswise into the surface with a sharp knife and bake the pogatschen in a preheated oven at 210 °C for about 15–20 minutes until golden brown.
