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South German Carnival Pastries

4 servings

Ingredients

• 30 g yeast
• 0.5 cup sour cream
• 6 pcs egg yolks
• 50 g sugar (crushed)
• 4 tbsp rosewater
• 450 g flour
• egg (for brushing) (a little)
• melted butter (for baking) (as needed)

Instructions

1. Stir the yeast into the sour cream, add egg yolks, crushed sugar, and rosewater, and whisk well.
2. Gradually add enough flour so that the dough can be worked with a rolling pin on a board.
3. Divide the dough into two halves, roll out each half to finger-thickness, stack both sheets, and roll again until a finger-thick dough sheet is formed.
4. Cut into small square pieces with a pastry wheel, place on a buttered baking sheet, and let rise.
5. Brush with beaten egg and bake light brown in melted butter.

Modernized from a treasured 19th-century German cookbook.