When I was small I loved to eat “Hörnchen” for breakfast. This crescents made of a sweet dough are still a favourite treat when we sometimes have breakfast at the cafe that is attached to my favourite bakery.
I don’t know why I never baked them at home. Somehow this idea did not occur to me. But last weekend I changed this sad fact and baked “Hörnchen”. They are so easy to do!
I decided to prepare a sweet yeast dough with pâte fermentée for more aroma and structure and water roux for a soft crust and a fluffy cumb.
And when I drew them out of the oven I knew that they are success. The crust is soft, the crumb fluffy and the taste is great. I love them for breakfast on Sunday, spread with honey from a local beekeeper.
- 160 g flour (Type 550)
- 90 g Water
- 1g fresh yeast
- 2 g Salt
- 30 g flour Type 550
- 150g Water
- all of the Water roux
- all of the Pâte fermentée
- 500g flour Type 550
- 100g Milk
- 125g egg (2 big eggs)
- 60g Butter
- 100g sugar
- 10g fresh yeast
- 8g Salt
- egg, beaten
Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.
For the water roux whisk water and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.
Dissolve the yeast in milk, then knead in the kitchen machine with eggs, salt, flour and Pâte fermentée for 5 min at slow speed.
The knead 7 min at middle speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min. At last add the butter all at once and knead until the butter is completely incooperated.
Ferment for one hour.
Divide into pieces of 80g, preform to balls and let them rest for 15 min. Flat the balls to ovals with a length of 18 cm and a width of 12 cm. Roll from the long side to a log. Form to a crescent and place on a paper lined baking tray.
Preheat the oven to 200°C.
Glaze the crescents with beaten egg and bake for 20 min at 200°C.
I sent this entry to yeastspotting, Susans weekly showcase of yeast baked good.