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Grieve Muffins (Pogatscherln)

10 Servings

• 250 g grieves
• 300g flour
• 1/16 cream
• 1/16 white wine (Welschriesling)
• 2 egg yolks
• salt
• 20 g yeast
• 1/8 l milk
• coarse sea salt, caraway, egg yolk to coat

Delicious snack during a substantial tasting!

1. Mince grieves or chop well, mix with flour and make a well.
2. Add lukewarm milk, crumbled yeast, a pinch of sugar and salt and let the mixture rise.
3. Mix with the grieve-flour-mixture and the remaining ingredients, salt to taste and knead the dough. Roll out 3 x and fold up again (like puff pastry), keep cool for about half an hour.
4. Roll out on a floured surface until approximately 1 cm thick. Cut out muffins, coat with whisked egg, sprinkle with coarse sea salt and caraway.
5. Knead remaining dough, roll out again, cut out muffins etc….
6. Bake muffins until golden-brown for approximately 25 minutes at 200º C.