Grammelpogatscherl

sssumsi’s Grammelpogatscherl at GuteKueche.at chops Grammeln into a wheat-and-fresh-yeast dough, repeatedly folds and rests it, then cuts and bakes round pastries. Liquid Schmalz brushes the rounds before their final rise, and supplied whisked egg coats them before baking.

The Grammeln are roughly chopped. Wheat flour occupies a bowl with a hollow in its centre, and fresh yeast is crumbled into it. Some of the same supplied lukewarm milk is added, and the mixture waits about ten minutes for the yeast to dissolve.

The remaining same milk, sour cream, supplied yolks, method-listed white wine, liquid Schmalz, chopped Grammeln and salt join the dough. A kitchen machine with dough hooks kneads it until it is not too soft. A kitchen towel covers it for a thirty-minute rise in a warm place at no more than 30°C.

On a floured work surface, the dough rolls into a rectangle. Its top and bottom fold to the middle, followed by its left and right sides, making a packet. After thirty minutes, it rolls into another rectangle, repeats the folds and rises for another half hour.

The dough rolls half to one centimetre thick. A round cutter makes circles four to five centimetres wide, which are placed on a baking-paper-lined sheet, brushed with liquid Schmalz and risen for another thirty minutes. Supplied whisked egg coats them; whole caraway is the selected optional topping. They bake at 200°C with upper and lower heat for fifteen to twenty minutes until golden.