1

Scalded grain: Boil the water, then pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator overnight.

2

Dough: mix the flour and salt, then make a well in the middle. Add the yeast, milk and butter. Add the scalded grain and briefly knead into the dough, then knead briefly until you have a smooth dough. Leave the dough at room temperature for about 3-4 hours pressing down and folding occasionally.

3

Forming: halve the dough and roll each piece into a rectangle approx. 30 x 48 cm. Cut each rectangle into approx. 8 cm wide strips and cut each strip lengthwise twice, leaving the very top to hold the strips together. Make a flat braid. Roll up the braid to make a rose, and place on a parchment-lined baking sheet. Let rise at room temperature for 15-20 minutes. Dust with a little flour if desired.

4

Bake: Bake the roses for 20-25 minutes in the bottom half of an oven preheated to 200 °C. Remove and let cool on a cooling rack. Before serving, place on skewers and decorate with flowers of your choosing.

Source:

IG Dinkel, Judith Gmür-Stalder