Eierweck or Eierhörnchen
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 rolls are also shaped as croissants and can be found in my Franconia Bakery, regional of Würzburg.
As a kid, I remember visiting aunts and uncles who owned a Bakery in Lower Franconia. Their speciality were croissants made of this kind of yeast dough. We always picked up a dozen and I ate at least four of them on a short 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.
Eierweck or German sweet yeast rolls
June 20, 2020
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
Persons
8
Serving Size
1 roll
Prep Time
24 hours
Cook Time
20 minutes
Total Time
24 hours, 20 minutes
I put this recipe together from my German-Franconia circles and heritage. Prepare the easy pre-dough the day ahead
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
Calories
266
11%
Fat
8.3 g
12%
Saturated
4.6 g
20%
Carbs
39 g
13%
Protein
7.6 g
Fiber
1.5 g
4%
Sugar
3.6 g
Sodium
228 mg
9.5%
Trans fat
0.2 g
Cholesterol
58 mg
19%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
© 2023 AngiesWeb.com
Please follow and like us:
