Eierweck, a German sweet yeast roll

These yeast rolls taste excellent, kind of reminds me a little of brioche. The crust is really thin and tender. The crumb is loose, fluffy-soft and has a buttery aroma. These “Eierweck” sweet bread yeast roll and croissants are found in my Franconia Bakery and the region of Würzburg.

As a kid, I remember visiting aunts and uncles who owned a Bakery in Lower Franconia. Their speciality were croissants made out of this kind of yeast dough. We always picked up a dozen and I ate at least four of them on the 30 minute drive home.

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.

I did a some research and been asking around the place where I grew up. I came up with this recipe below the slider:

Eierweck or German sweet yeast rolls

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Angie with AngiesWeb

Category: Pastry, bread

Cuisine: German

Prep Time: 24 hours

Cook Time: 20 minutes

I put this recipe together from my German-Franconia circles and heritage. Prepare the easy pre-dough the day ahead

Ingredients

• Pre-dough the day before:
• 1 cup white flour
• ½ cup lukewarm milk
• 1 tsp dry yeast
• Prepare the dough:
• 2 cups white flour
• Diastatic malt powder (optional)
• 1 egg
• 1 tsp dry yeast
• ½ cup lukewarm milk
• 4 tbsp butter
• 1 1/4 Tbsp sugar
• ¾ tsp salt
• 1 egg for egg wash

Instructions

• Pre-Dough:
• Combine the flour, milk and yeast for the pre-dough, stir and let rise in covered bowl for 18 to 22 hours, or overnight.
• Dough:
• Combine pre-dough and all ingredients except butter and sugar. Knead on lowest setting in for 10 minutes.
• Add sugar 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 and flatten. I used a cup to cut out the rolls. Place on a baking sheet with parchment paper.
• Let rise for another 30 minutes.
• Preheat oven to 410F. Swipe the rolls with egg wash and cut a groove on top with a sharp knife.
• Place in the oven and bake for 15 to 20 minutes. Remove and let cool.

Notes

Let cool on rack. Best to eat fresh or toast. Freeze leftovers. Makes 8 medium size rolls

Nutrition information

8

Serving Size: 1 roll

5.0

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