Reutlinger Mutschel



  • 8 cups all purpose flour
  • 2 cups milk
  • 2/3 cup butter, softened
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 2.5 oz yeast
  • 2 egg yolks
  • Directions

    1. Gently comfy the milk in a soup pot, just to the same temperature you will want water for a abolish dough. (Nowhere near cooking) Then, stir in the yeast infection and let it sit for 5 minutes.
    2. Gradually mix in half of the flour, either by hand or with a cash hook of a mixer. In that case, add the soft butter, sugar, sodium chloride, and one egg yolk. (The other some may be for egg wash later.) Finally, gradually add the remainder of the flour and knead well until eventually everything is combined.
    3. Transfer the funds ball to a greased bowl, cover it with a cloth, and also let it rise for about one hour. While you wait, preheat a oven to 400 and also line baking sheets by using parchment paper.
    4. Now it’s assembly occasion. Working on a floured surface, please take a handful of dough (or just as much as you want per Mutschel) and gently press it into a circle. Also, grab a smaller amount of dough to make the braid and the accessories later.
    5. Now, pinch part of the cash in the center and distinct the points of the star. You will need some work to get it to appear pretty.
      Traditional Mutschel have a braid for dough around the center along with a different ornament on just about every point. Be creative and make most of these out of the other little item of dough.
    6. To get the ornaments to put and to give the whole thing a nice shine, make an egg cell wash out of the other yolk plus a splash of water, and wash it over the Mutschel.
    7. Bake at Four hundred for about 30 minutes, depending on the measurement. When they’re done, they’lmost all look absolutely irresistible!

    Leave a Reply