Eierweck or Eierhörnchen
There’s a particular kind of joy that lives in memory—the kind that smells like warm yeast dough and tastes like buttery sweetness. For me, that joy is wrapped up in Eierweck, the tender, sweet yeast rolls, shaped like croissants that filled the shelves of bakeries in Lower Franconia.
As a child, I’d visit my aunts and uncles who ran a bakery near Würzburg, and their specialty was these golden, crescent-shaped rolls. We’d pick up a dozen, and I’d devour a couple on the back seat when they were still warm from the oven.
These rolls remind me a little of brioche—the crust is thin and delicate, while the crumb is loose, fluffy-soft, and rich with buttery aroma. They’re perfect fresh with butter and jam, and just as delightful toasted the next day. Baking them at home brings back those bakery mornings and the laughter of family gathered around the breakfast table.
🥣 Preparing the Pre-Dough
To begin, I prepare a simple pre-dough the day before baking. In a tall jar, I whisk together 1 cup of white flour, 1 cup of lukewarm milk, and 1 teaspoon of dry yeast, making sure there are no clumps. This mixture rests in a warm spot for 18 to 22 hours, slowly developing flavor and structure. By morning, it’s bubbly and fragrant—ready to become the heart of the dough.
🍞 Mixing the Dough
In a large bowl, I combine the pre-dough with 2 cups of white flour, 1 egg, 1 teaspoon of dry yeast, ¼ cup of lukewarm milk, 2 tablespoons of sour cream, and a pinch of diastatic malt powder (optional, but it helps with browning and softness). I knead this mixture on the lowest setting for 10 minutes, allowing the gluten to develop gently.
A secret ingredient is Diastatic malt powder. Savvy bread bakers use it to promote a strong rise, great texture, and lovely brown crust. Just 1 tsp for 3 cups flour, and you would see and taste the difference. Can be frozen or vacuum packed.
Then I add the remaining ingredients: 1¼ tablespoons of sugar, ¾ teaspoon of salt, and 4 tablespoons of butter, softened. I continue kneading for another 10 minutes, until the dough becomes smooth, elastic, and slightly glossy. It’s a joy to work with—soft and fragrant, promising something delicious.
I transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm, draft-free place for 1 hour, until it doubles in size.
🥐 Shaping the Croissants
Once risen, I turn the dough out onto a floured surface, gently press it down, and fold in a bit more flour to make it easier to handle. I divide the dough into 8 equal portions, shaping each one into a roll or croissant. For the classic crescent shape, I roll each piece into a triangle and curl it gently from the wide end to the tip.
I place the shaped rolls on a parchment-lined baking sheet and let them rise again for 30 minutes, covered with a damp towel. Meanwhile, I preheat the oven to 410°F (210°C).
Just before baking, I brush each roll with an egg wash (1 beaten egg) and score a shallow groove on top with a sharp knife. This helps the rolls expand beautifully in the oven.
🔥 Baking and Serving
The rolls bake for 20 to 25 minutes, until golden brown and fragrant. They should sound hollow when tapped gently on the bottom. After baking, I let them cool on the sheet for 10 minutes, then transfer them to a wire rack to cool completely.
These Eierweck are best enjoyed fresh, with butter and jam, but they freeze beautifully too. I often toast them lightly the next day, and they’re just as delightful.
🧡 A Taste of Home
Baking these sweet yeast croissants connects me to my Franconian roots and the bakery traditions of my family. They’re more than just breakfast—they’re a memory, a comfort, and a celebration of simple pleasures.
Eierweck or German sweet yeast rolls
Ingredients
- Pre-dough the day before:
- 1 cup white flour
- 1 cup lukewarm milk
- 1 tsp dry yeast
- Prepare the dough:
- 2 cups white flour
- Diastatic malt powder (optional)
- 1 egg
- 1 tsp dry yeast
- 1/4 cup lukewarm milk
- 2 tbsp sour cream
- 4 tbsp butter
- 1 1/4 Tbsp sugar
- ¾ tsp salt
- 1 egg for egg wash
Instructions
- Pre-Dough:
- Combine the lukewarm milk and yeast with the flour (whisk so you don’t have any clumps) in a tall jar. Let rise for 18 to 22 hours, or overnight, in a warm place.
- Dough:
- Combine pre-dough and all ingredients except butter salt and sugar.
- Knead on lowest setting in for 10 minutes.
- Add sugar, salt and butter and knead for another 10 minutes until the dough has a smooth consistency.
- Let rise for 1 hour in an oiled bowl covered with plastic.
- Remove dough from bowl, on a floured surface press down and fold in flour.
- Separate in portions, about 8, form the rolls.
- Place on a baking sheet with parchment paper.
- Let rise for another 30 minutes.
- Preheat oven to 410 F. Swipe the rolls with egg wash and cut a groove on top with a sharp knife.
- Place in the oven and bake for 20 to 25 minutes.
- Remove and let cool.
- Eat fresh with butter and jam, or can be frozen for weeks.
Notes
Let cool on rack. Best to eat fresh or toast. Freeze leftovers. Makes 8 medium size rolls
