Caraway Crosses
- Ready In:
- 1hr 40mins
- Ingredients:
- 8
- Yields:
-
2 dozen
- Serves:
- 12
ingredients
- 2 1⁄2 cups flour
- 1 tablespoon active dry yeast plus 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 teaspoon ground caraway
- 1⁄2 cup milk plus 2 tablespoons milk
- 1 egg (plus extra beaten egg or egg yolk for an egg wash)
- 1⁄2 cup butter plus 1 tablespoon butter, softened
- 1⁄2 teaspoon whole caraway seed
directions
- In a large bowl, whisk together the flour, yeast, salt and ground caraway.
- Using a small saucepan, gently heat the milk, over low heat, until it is lukewarm; remove from heat and set aside (any warmer and it will kill the yeast).
- Add the egg to the dry ingredients along with the butter and milk; mix until thoroughly combined and a dough starts to form.
- Knead the dough in the bowl until it is smooth and soft, about 5 to 7 minutes (it will be sticky at first but should come together as you knead without additional flour).
- Loosely cover dough, in the bowl, with a clean towel or plastic wrap, and let rise until doubled, about 40 minutes to 1 hour.
- Divide the dough into 6 pieces, removing only one piece at a time to work with; roll the dough into a long strip, about 1/2 inch wide, the cut the strip into 8 4-inch strips.
- Combine 2 strips to form a cross and place on a baking sheet so that each cross is 1 1/2 to 2 inches apart; continue with the remaining dough.
- Cover baking sheets with plastic wrap and let rise until puffy, about 30 minutes.
- Preheat the oven to 475 degrees F.
- Gently brush crosses with beaten egg or egg yolk, and sprinkle with whole caraway seeds.
- Bake until puffed and golden, about 6 to 10 minutes.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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