Eierweck, a German sweet yeast roll

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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 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 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.

  • Poolish, pre-dough
  • Sweet yeast rolls, Eierweck pre-dough
  • Flour, milk, egg and butter
  • Baking German Sweet rolls, Eierweck
  • German Sweet rolls, Eierweck dough
  • Eierweck, Yeast croissants dough
  • Yeast dough
  • Form Eierweck, Yeast croissants
  • Eierweck, Yeast croissants dough
  • Baking German Sweet rolls, Eierweck
  • Eierweck, Yeast croissants
  • Eierweck, Yeast croissants
  • Yeast rolls, croissant
  • Eierweck, yeast croissant
  • Eierweck, German sweet yeast rolls with pecans
  • Eierweck, German sweet yeast rolls with pecans
  • Eierweck, sweet yeast roll

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: