Ingredients

How to prepare

Start by preparing a standard puff dough.

Stir the dough I ingredients to create a supple dough and let it stand in cold covered in food wrap for a while (or even until the next day). Mix the butter with some flour and spread it over the baking paper in a thin layer (about 1 cm). Make it a square or rectangular shape to allow you to wrap it into the second dough. Store it in the fridge but remove before preparing the puff dough in order for both doughs to have roughly the same consistency or hardness (so that they both resist the rolling pin similarly).

Roll the dough I and wrap the fat dough II in it thoroughly. Make sure it does not stick out anywhere and roll the combined doughs so that the length triples. Work slowly and carefully. Do no press too hard not to tear the dough during first rolling. Dust with the fine corn flour. Fold the rolled dough at one third of its length towards the middle and repeat at the opposite end. Put it in food wrap and let stand in the fridge for 30 to 45 minutes. Remove the dough from the fridge and roll once more. This time in the opposite direction. Roll it into four times the length. Fold the ends towards the middle and the halves towards each other. Place it into the fridge in food wrap and repeat the whole procedure two more times. 

The ready dough can remain in the fridge for 2 to 3 days. It is unnecessary to make any more layers. The dough would not be more brittle, but both doughs would connect. That is not what you are trying to achieve.

Roll the ready dough flat (about 5 mm) and use a cookie cutter to cut out the desired shapes (for example circles). Place those on a baking tray, smear them with the whipped egg and sprinkle them with the caraway, whole poppy, sesame seeds, grated cheese or dried paprika for example.

Bake at 210 °C until golden.