Kürbiskernstangerl

Rezept für 16 Stück
500 g Weizenmehl
5 g Salz
1/2 Würfel Germ
25 g Zucker
300 ml lauwarme Milch
50 g Butter
Germteig zubereiten und 20 min. rasten lassen.

Fülle:
150 g Kürbiskerne
100 ml Milch
25 g Brösel
50 g Honig

Teig ausrollen, Fülle drauf verteilen. Obere Hälfte

auf die untere klappen. Spiralen drehen.

Auf ein mit Backpapier belegtes Blech geben. Mit verquirltem Ei bestreichen.
Heissluft, 190° Grad, ca. 15-20 min. backen.

Kommentar schreiben

Kommentare: 11
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