These egg-glazed caraway knots are put into boiling water to make them rise.
ingredients
makes 20
1 2/3 cups milk
50 g (2 oz)
8 cups All purpose flour
1 tablespoon salt
1 tablespoon fine sugar
1 1/3 x 3/5 oz cakes fresh yeast
2 teaspoons lukewarm water
2 eggs
3 tablespoons caraway seeds
method
1. Scald the milk (bring to just below boiling point) then remove from the heat. Add the butter and, when it has melted, set aside to cool to lukewarm.
2. Sift the flour, salt and sugar into a mixing bowl. Mash the yeast to a paste with the warm water, then add to the milk mixture with one of the eggs. Mix well.
3. Make a well in the centre of the dry ingredients and pour in the yeast and milk mixture. Mix to a smooth dough. Work in 2 tablespoons of the caraway seeds, then leave, covered, to rise in a warm place for 1 - 1 1/2 hours or until the dough has almost doubled in bulk.
4. Turn the dough on to a floured surface and knead for 5 minutes. Roll the dough into a 12 inch long roll and slice into 20 equal pieces. Roll one piece in your hands to make a rope about 14 inch long and shape it into a loop with its ends crossed. Turn the ends of the rope over again to make a twist at the base of the loop. Spread the tips of the two ends apart, bring over the loop to meet the tips and pinch the tips to the loop. Shape the remaining knots in the same way, then leave to rest for 10 minutes.
5. Drop the knots, two at a time, into a pan of boiling water. The knots will sink to the bottom and then rise to the surface and double in size. Drain the knots and place them on greased baking sheets. Leave to dry in a warm place for 15 minutes.
6. Heat the oven to 200°C (400°F). Beat the remaining egg and brush all over the knots. Sprinkle them with the rest of the caraway seeds.
7. Bake for 15 - 20 minutes or until golden brown. Cool on a wire rack and serve warm.
