1

Pre-ferment: Boil the water and while it is still boiling hot, stir it into the flour. Continue stirring until the mixture is smooth and compact. Allow the pre-ferment to cool. Cover and leave in the refrigerator over night.

2

Leavened dough: Mix together the flour, salt and sugar. Add the butter, yeast, milk and the pre-ferment, briefly knead to form a smooth dough. Cover and allow to stand until it has doubled in volume. Punch down the dough and again leave it to rise.

3

Divide the dough into two equal parts, roll out each part to form a circle and lay in the buttered baking tins. Cover and again leave to rise for a further 30-40 minutes.

4

Filling: Stir together the double cream, egg yolk and sugar. Using your fingers press dips into the risen dough, pour over the filling and sprinkle with sugar.

Baking

Bake for 30-35 minutes in an oven preheated to 200°C until it is light brown. Allow to cool, dust with icing sugar according to taste and serve while still fresh.

Source:

IG Dinkel, Judith Gmür-Stalder