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:
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.