Difference between revisions of "Brezels and other Laugengebäck"
From German brewing and more
| Line 10: | Line 10: | ||
This is what you need for the dough: | This is what you need for the dough: | ||
| + | |||
| + | {|style="width:600px" | ||
| + | |- | ||
| + | | ingerdient | grams | ouces | | ||
| + | |- | ||
| + | | | ||
| + | |} | ||
Revision as of 03:08, 15 December 2009
|
If there is any German baked good that goes well with beer, it must be the Brezel (or Brezn' as the Bavarian says). The Brezel is part of a group of baked goods called Laugengebäck (lye bread) in Germany where you find many different shapes. I'm in particular a fan of the Laugenbrötchen (lye roll). Here I want to share how to make them at home. The recipe that is used here comes from PDF document written for professional German bakers which I happened to come across on the internet [Ulmer Spatz]. I'm using the recipe for the Bavarian Breze scaled down from the 10,000 kg version. This is what you need for the dough:
References
|
