Time for some good baking!

When the weather is rainy, I have a bit more time to do more baking. Our family especially loves Laugenstangerl (lye rolls) – ideal as sweet or savoury baked goods and not difficult at all.

The amount listed below makes about 25 pieces.

1,000 g wheat flour
2 cubes fresh yeast
80 g butter (soft)
500 ml water
2 tbsp sugar
2 tsp salt

For the lye bath

1 l water
2 tbsp baking soda

Preparation

Place all ingredients in a bowl, work into a smooth dough, and knead thoroughly (the longer you knead, the finer the dough becomes). Sprinkle with flour and let rise in a warm place.

Then shape into round dumplings and make sticks, buttons, pretzels, or footballs. Let them rest again for 15 minutes.

Shape the dough with just a little flour on the board—this makes it easier to see the lye on the pastries. Meanwhile, briefly bring the water with baking soda (1 packet or 2 tablespoons) to a boil and let it cool slightly. Dip the pastries briefly on both sides into the lye solution and bake on the prepared tray at 200°C for about 20 minutes. The lye can be used again and will keep in the fridge for a few days. Be sure to line the tray with baking paper so the lye doesn’t damage it.
I especially like making footballs or flower shapes—use an apple slicer, dip it briefly in flour (just a tiny bit) and press it once into the dough. Then turn the round piece of dough over so the apple-slicer side is underneath. Only when placing it on the tray or dipping it in the lye do you turn the pastry over.
Bake at 200°C for about 20–30 minutes. Transfer to a wire rack once it has a nice colour and let cool.

Enjoy your meal. A fresh quark spread with chives goes perfectly with it—it tastes wonderful!

Have fun trying it out, and have a lovely weekend.

Your farmer Katharina