Lenten waffle

Instructions

1. Lightly knead the flour with the milk. Then add the remaining dough ingredients and knead into a homogeneous dough.
2. Leave to rise at room temperature for 12 hours. In the meantime, stretch and fold the dough 2-3 times.
3. Roll the dough into 12 ~75 g balls. Roll these outwards with more pressure to form a cylinder with a thick belly and press flat.
4. Cut four slits into the pastry. (2 in the centre on top of each other, one to the left and one to the right of the centre. Pull the Lenten wähen apart and place about 6 wähen on a baking tray. If the wähe is pulled apart less, it will be a little juicier, but the cross will be less pronounced.
5. Mix the egg yolk with the cream and brush the wähen with it. Leave to rest for 1 hour to allow them to rise.
6. Meanwhile, preheat the oven to 180°C humid convection (convection with two drops in the sign).
7. After proofing, brush again, sprinkle with a little water and then sprinkle with caraway seeds.
8. Place the trays in the oven, create a little extra steam with a water spray and bake for approx. 20 minutes until golden yellow.