Breakfast Kornspitz

For the Kornspitz, first prepare the poolish. Mix the ingredients well, cover with a cloth and leave to mature for 12 hours at room temperature.

For the aroma piece, mix the ingredients and leave to swell at 60 °C, preferably in the oven, for 2 hours, stirring from time to time. Then allow to cool.

Mix the ingredients for the main dough with the pool mix and the aroma piece and knead for 7 minutes at medium speed to form an elastic dough and let rest covered for 45 minutes.

Briefly knead the dough on a well-floured work surface and divide into 8 equal pieces. Work the pieces into rounds and let relax under a kitchen towel for 10 minutes.

Flatten each ball and roll out into an oval shape with a rolling pin. Starting from the top, roll tightly with light pressure. Spray pieces with water and roll in sesame seeds. Place in a shallow container that fits in the refrigerator not too close to each other and place the sealed container in the refrigerator overnight.

The next morning, place the Kornspitz on a sheet of baking paper, spray with warm water and cover with a kitchen towel. They should have about 30 minutes to come to room temperature.

Preheat the oven to 240 °C top and bottom heat. Spray the Kornspitz once more and bake for about 20 minutes, until they are dark brown. Allow to cool slightly and enjoy immediately for breakfast.

Preparation Tip:

For the Frühstücks Kornspitz you have to calculate with 24 hours preparation time. If you do not want to let the Kornspitz rise in the refrigerator, you can cover it and let it rise in a warm place for 1 hour after shaping and then bake it as described. The long swelling and rising times of the poolish, flavoring piece and main dough have a positive effect on the consistency, digestibility and taste of the finished Kornspitz.

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