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, sweetcorn, salt and sugar, then make a well and add the yeast, crème fraîche and milk or water. Add the scalded grain and knead briefly to form a moist, smooth dough. Cover the dough and let rise at room temperature for 3-4 hours, pressing and folding it several times. Alternatively, prepare the dough with 1-2 g of yeast and, after letting it rise and pressing it down several times, cover and leave in the fridge overnight.

3

Cut the dough into 16 equal pieces, shape into balls and place in the buttered form. Cover and let rise at room temperature for 30-60 minutes. Brush the dough with egg, make small incisions and insert the corn kernels as beaks, then lay the sesame seeds for eyes on top. Bake for 25-30 minutes in the lower half of an oven preheated to 180 °C convection (200 °C convention). Remove from the oven and serve warm or cool.

Tips

If desired, lightly knead 100 g raisins into the dough.

Source:

IG Dinkel, Judith Gmür-Stalder