Rub the flour with butter on the board. From the yeast, the sugar and half the amount of lukewarm cow’s milk prepare a dampferl and when it has gone, add to the flour – butter mixture with the remaining cow’s milk and work off a and a smooth dough, put it in a suitable bowl with a lid and rest for about 2 hours in the icebox. Now roll out, wheel out rectangle, spread with filling and roll up. Place on a greased baking tray and bake.
Baking temperature: 150° Celsius in an unheated oven.
Paschinger Bäürinnen cooking at the stove by Helga Kirchmayr creator: Fritz
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