Salted Sticks

For the Salzstangerl, mix flour, dry yeast and salt. Heat milk, lard and margarine, add to flour and knead a yeast dough.

Let the dough rise until it has doubled in size. Then form 4 small loaves. Roll out each loaf and divide into 4 parts.

Roll up from the wide side. Brush the Stangerl with yolk milk and sprinkle with salt and caraway seeds.

Bake at 190 degrees for about 20 minutes until golden brown and crispy.

Preparation Tip:

If you don't like caraway seeds, simply omit them when sprinkling the salted sticks.

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