Preparation
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1Dissolve crumbled yeast in lukewarm milk along with sugar and let rise for 10 minutes. Put the flour, Real Kölln Kerny, delicate Kölln flakes, butter, salt and eggs in a mixing bowl, add the yeast milk and work everything into a smooth dough with the dough hook. Cover and let rise in a warm place for about 30 minutes.
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2Preheat oven. Knead the dough again and divide into approx. 16 portions. Roll three approx. 10 cm long strands from each portion of dough and intertwine them together. Place the rolls on a baking tray lined with baking paper, brush with milk and sprinkle with sesame, poppy seeds, caraway, Echten Kölln Kernigen or grated Emmental cheese. Then bake. Top/bottom heat: 200 °C Circulating air: 180°C Baking time: approx. 30 minutes Preparation time: approx. 25 minutes (without waiting time)
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3Place the braided buns together to create a bun wreath.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for approx. 16 pieces
1 Dice
Yeast
250 ml
Milk
1 prize
Sugar
350 G
Flour
150
Regular Rolled Kölln Oat Flakes
50 G
Delicate Kölln Oat Flakes
60 G
butter
2 TL
Salt
2
Eggs
4-5 EL
Sesame, poppy seeds, caraway, kernels of Cologne flakes and grated Emmental cheese to decorate
4 EL
Milk for brushing
