First prepare a dampfl from yeast, 250 ml milk, sugar and salt and let it stand until it rises. Then sift the flour into a large bowl, stir in the dampfl and mix with lard, egg, egg yolk and the remaining milk until a firm dough is formed. Knead the dough well several times and let it rise, covered, in a warm place for half an hour. Then roll out the dough to about 2 mm thick and cut into even triangles. Roll the triangles into small sticks, brush with egg and sprinkle with coarse salt and caraway seeds. Bake in the oven preheated to 200 °C for about 10 minutes until golden brown and serve with wine while still warm, if possible.
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