Obwarzanek Krakowski

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Makes 6.


gBaker’s %
AP Flour762100%
Water(or milk)36648%
Sugar304%
Salt111.4%
Butter192.5
Yeast111.4%
Total1200157.4%

Mix all ingredients, knead for 3-5 min. Fermentation: 1- 1.5 hrs.

shaping

Divide in 12 pieces 100g each, rest 10 min and shape 30cm long ropes. Twist two ropes together, wet end and connect to form a circle

proofing

30 minutes

baking

Boil in lightly sweetened water for 30 sec, then dip in seeds, salt, cheese, etc. Bake in a steamed oven at 220°C for 15-20 minutes

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