{"id":13488,"date":"2016-05-01T11:35:18","date_gmt":"2016-05-01T09:35:18","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=13488"},"modified":"2017-04-22T19:53:25","modified_gmt":"2017-04-22T17:53:25","slug":"honigreingerl","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2016\/05\/honigreingerl\/","title":{"rendered":"Honigreingerl"},"content":{"rendered":"

$\"Honigreingerl$ I met Honigreingerl some time ago and they trigger my \u201cHave to bake\u201d reflex of immediately.\u00a0 They are small Austrian pastries which are filled with a honey and cinnamon mixture. In their crumb you can find many small openings filled with the flavour of honey and cinnamon.<\/p>\n

Original the Honigreingerl are baked in a slightly higher form, but using a muffin tin and brioche forms work good as well. The dough is made with ten percent spelt flour like I used it in the Butterzopf <\/a>recipe, as this makes rolling the dough easier. The other components of the dough are the \u201cusual suspects\u201d: Biga, some egg and butter \u2013 a guaranty for a fluffy crumb and good flavour. And so are my homemade Honigreingerl: a golden crust and a very fluffy crumb filled with the flavours of honey and cinnamon \u2013 a divine treat!<\/p>\n

Honigreingerl <\/u><\/h1>\n
ergibt 16 Reingerl<\/p>\n
Biga $\"Honigreingerl$ <\/p>\n
\n
100g flour Type 550<\/li>\n
50g Water<\/li>\n
1g fresh yeast<\/li>\n<\/ul>\n
Dough<\/p>\n
\n
Biga<\/li>\n
350g flour Type 550<\/li>\n
50g spel t flour Type 630<\/li>\n
200g Milk<\/li>\n
55g Egg (1 Egg size M)<\/li>\n
10g fres yeast<\/li>\n
7g Salt<\/li>\n
50g sugar<\/li>\n
100g Butter<\/li>\n<\/ul>\n
Fill\u00edng<\/p>\n
\n
50g soft Butter<\/li>\n
125g creamy Honey<\/li>\n
5g cinnamon<\/li>\n<\/ul>\n
Glazing<\/p>\n
\n
1 egg yolk<\/li>\n
30g Water<\/li>\n<\/ul>\n
Mix all ingredients for the Biga and let ferment in the fridge for 16 hours.<\/p>\n
Knead all ingredients for the dough except sugar and butter for 5 min at slow speed, then knead 7 min at fast speed. At last add sugar and butter all at once and knead until the butter is complexly incooperated.<\/p>\n
Let the dough rise for one hour.<\/p>\n
$\"Honigreingerl\"$ <\/p>\n
Divide the dough into 60g pieces and preshape them into logs . Let them rest for 10 min, then roll them with a rolling pin into a oval of 20 cm length. Spread with a teaspoon filling, roll them from the long side into a log and press the seam down very well to seal the filling inside. Now roll the log into a spiral and place in it in the buttered muffin tin or\u00a0 brioche form.<\/p>\n
Proof for 90 min.<\/p>\n
Now glaze with beaten egg and bake at 200\u00b0C for 25 min with steam.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
I met Honigreingerl some time ago and they trigger my \u201cHave to bake\u201d reflex of immediately.\u00a0 They are small Austrian pastries which are filled with a honey and cinnamon mixture. In their crumb you can find many small openings filled with the flavour of honey and cinnamon. Original the Honigreingerl are baked in a slightly […]<\/p>\n","protected":false},"author":1,"featured_media":20759,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[74,97,399,183,273,109,392],"class_list":["post-13488","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","tag-biga","tag-butter","tag-zimt","tag-honig","tag-nur-mit-hefe","tag-dinkel","tag-weizen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13488","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=13488"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13488\/revisions"}],"predecessor-version":[{"id":20758,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13488\/revisions\/20758"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20759"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=13488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=13488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=13488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}