Fastenwähe Carnival Caraway Seed Pretzel Of Basel Food
FASTENWäHE (CARNIVAL CARAWAY-SEED PRETZEL OF BASEL)
The Fastenwähe or Fastenwaje is a carnival caraway-seed pretzel. We get to enjoy it in the region of Basel only around this time of year. The Fastenwähe made it's very first appearance way back in the year 1554 in the Swiss Rheinfelden 20 km away from Basel (Switzerland). More about history (in german): http://www.foodnews.ch/x-plainmefood/30_produkte/Fastenwaehe.html
Provided by Artandkitchen
Categories Yeast Breads
Time 3h
Yield 12 pieces
Number Of Ingredients 9
Steps:
- Mix in a bowl milk, butter, sugar and half of the flour.
- Add yeast, mix well again and let stand for 5 minutes.
- Add the rest of the flour, the salt and form a soft dough.
- Make 12 portions and form with each a 15 cm long oval roll.
- Flat the rolls and make 4 5cm long opposite cuts (as shown in the photo).
- Toss with your hands and place on your trays (I use 2 of them).
- Swirl yolk and water together and brush on the breads.
- Top with caraway seed.
- Keep for about 2 hours in the cold oven or until they double their volume (keeping a bowl with warm water in the oven helps the breads to rise better).
- Take out of the oven and preheat the oven at 200°C (heat and timing are basing it on convection oven).
- Place a fireproof bowl with hot water in the oven and bake the breads of the first tray for 15-20 minutes until golden. Repeat with the other tray.
- Let cool on a grade end enjoy them.
More about "fastenwähe carnival caraway seed pretzel of basel food"
FASTENWäHE (CARAWAY SEED PRETZEL) - RECIPES | FOOBY.CH
From fooby.ch
Servings 10Total Time 2 hrs 9 minsEstimated Reading Time 5 minsCalories 337 per serving
- Mix the flour, salt and yeast in a bowl. Mix in the butter and milk, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.
- Divide the dough into 10 portions, roll out into ovals approx. 1 cm thick. Cut 4 slits (approx. 5 cm long), place the pieces of dough on two sheets of baking paper, carefully pull apart the slits to make the openings wider. Leave to rise for a further 15 mins., brush with the egg yolk, sprinkle with the caraway seeds, slide the baking paper onto the back of a baking tray.
- Approx. 12 mins. per tray in the centre of an oven preheated to 230°C. Remove from the oven, leave to cool on a cooling rack.
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