Stilted Pogatscherln

For the Stelzenpogatscherln dissolve the yeast in milk and knead with all ingredients to a not too soft dough. Attention: do NOT melt the butter. You may have to add a little more flour. Cover this dough and let it rest for a good hour.

After resting, roll out into a rectangle on a floured work surface, and fold one-third of the dough over each other toward the center. It should look like a narrow strip(easy tour). Cover this strip of dough and place in the refrigerator for 1 hour.

After the hour, repeat the process. After the 2nd rest in the refrigerator, roll out the dough into a 2-3 cm thick rectangle and cut down pieces.

Score these pieces 1-2 more times crosswise with a knife and let them rise on the baking tray (I always use baking paper, but you can also grease the tray lightly) for another 25 minutes.

Then brush with beaten egg and bake at about 170 °C in the oven for about 20 minutes. After baking, immediately remove from the hot tray and let cool.

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