German salty kredel - kringel
Composition / ingredients
10
Servings:
Cooking method
Kringele cooking process:
Sift the flour and add all the dry ingredients – salt and yeast. Mix it up. In the middle of the flour slide, make a recess and add oil at room temperature. And slowly kneading add warm milk. The dough will turn out very soft. The dough should come up 2 times. After that, you can bake Kringels.
For baking Kringels (brezels) – split the dough into about 30 equal parts. Leave the dough for another 10 minutes. Roll out the dough into sausages 30 cm long, roll into rings, grease with beaten egg and bake in the oven.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Dry yeast - 410 kcal/100g
