Ingredients (for 6 to 12 servings)
- 500 g wheat flour type 480 Universal
- 7 g salt
- 80 g sugar
- 100 g butter (hand warm)
- 25 g Styrian pumpkin seed oil
- 42 g fresh yeast (1 cube)
- 2 egg yolks (size M)
- 20 g rum
- 160 g milk 40 °C (warm)
- 1 egg (size M) for brushing
- crushed Styrian pumpkin seeds
Preparation
- Heat the milk and butter together to approx. 40 °C. Precisely weigh the remaining dough ingredients and knead the dough as instructed below.
- Leave the finished dough in the bowl, cover with a tea towel and let rest at room temperature for 30 minutes.
- Then weigh out three equally sized pieces of dough, each weighing approx. 310 g, shape them into rounds (schleifen) on a lightly floured work surface, and place them on a baking sheet lined with baking paper.
- Moisten the surface of the dough pieces well with water and let them rise for 30 to 45 minutes at a high room temperature (or in the oven at 40 °C). Periodically spray lightly with water to prevent the surface from drying out.
- In the meantime, preheat the oven to 170 °C convection (or 190 °C top/bottom heat).
- Whisk an entire egg, brush the Pinzen evenly with it, and sprinkle crushed pumpkin seeds over them.
- Using an oiled pair of scissors, cut the Pinzen three times all the way through from the top (from the center outwards, in a star shape) and immediately place them in the preheated oven (middle rack).
- If possible, bake the Pinzen with the oven door slightly ajar and then let them cool completely.
Kneading time: 3 minutes slow, 7 minutes intensive, total 10 minutes
Dough rest after kneading: 30 minutes
Rising time before baking: approx. 30 to 45 minutes
Baking time: approx. 28 to 30 minutes at 170 °C convection or 190 °C top/bottom heat (with the oven door slightly ajar)
Number of pieces: 3
Recipe by Gemeinschaft Steirisches Kürbiskernöl www.steirisches-kuerbiskernoel.eu