Ingredients — what you'll need
Adjust servings
Add ingredients to shopping list
- 90 gram Rendered Pork Lard
- 3 piece Chicken Eggs
- 380 milliliter Fresh Whole Milk (3.5% Fat)
- 300 gram Medium-Fine Wheat Flour
- 20 gram Ground poppy seeds
- 40 gram Fresh Yeast
- 20 gram Caraway Seeds
- 15 gram Powdered Sugar
- 450 gram Wholegrain Spelt Flour
Step-by-step method
At a glance
You're making beautiful braided rolls that deliver a perfect contrast of soft, fragrant interiors and crispy exteriors. The dough takes about an hour to rise initially, then you'll divide and braid it into individual rolls before a final 30-minute rise and 20-minute bake—the hands-on braiding is the most time-consuming part, but it's totally worth the effort for these show-stopping rolls.
1/5
Make the starter
Warm the milk slightly. Crumble in the yeast, add a teaspoon of sugar and let the starter activate. Mix both types of flour together and stir in the salt. Pour the starter into the flour, then add the fat and egg.
Ingredients
- 380 milliliter Fresh Whole Milk (3.5% Fat)
- 40 gram Fresh Yeast
- 15 gram Powdered Sugar
- 450 gram Wholegrain Spelt Flour
- 300 gram Medium-Fine Wheat Flour
- 90 gram Rendered Pork Lard
- 2 piece Chicken Eggs
2/5
Knead a smooth dough
Knead everything into a smooth dough. A stand mixer or bread machine will save you the effort – both can mix the dough and let it rise right inside. Leave to rise for an hour.
3/5
Braid the rolls
Divide the dough into 15 portions, then split each one into three equal pieces. Roll these into 'ropes' and braid them into little plaits. Pinch the ends firmly so the braid doesn't come undone.