Serves 6
- 1/2 cup flour
- 1 egg
- Pinch of salt
- 4 teaspoons milk
- 1 packet yeast
- 3 tablespoons butter, melted
- 1 teaspoon curry powder
- Culinary wine
- Glaze
- 1 tablespoon cream
- 1 egg white
- Mix the flour, egg and salt. Warm the milk and mix with the yeast, then add to the flour-egg mixture. Stir until dough no longer sticks to the side of the bowl. Slowly add the melted butter and curry powder. Stir until dough no longer sticks.
- Let dough rise until it doubles in size. Form small, 3/4-inch balls. Tie the balls of dough into segments like a pumpkin with the twine. Let rise, covered with a cloth, for one hour.
- Beat cream and egg white. Spread the mixture on the dough and bake for 7 to 10 minutes at 350 degrees with the twine in place. After cooling, remove the twine.
Sibylle Hechtel is a freelance writer from Colorado. She wrote about her native German cuisine in the December 2000/January 2001 issue of The Herb Companion.
Click here for the original article, Switzerland’s Scrumptious Surprises.
