Provence Roll

For Provence Weckerl, dissolve the honey in the water-milk mixture in a mixing bowl, crumble in the yeast, stir and leave covered for about 10 minutes.

Add the other dough ingredients and knead into a smooth dough. Cover and let stand in a warm place until the dough has doubled in size (about 20 – 30 minutes).

Roll out the dough on a floured work surface to a rectangle about 2 cm thick. Brush the dough well with olive oil and sprinkle with coarse salt and herbs de Provence and roll into a roll like a strudel.

Cover and let it relax for about 10 minutes. Then cut off pieces of the dough roll about 5 cm thick. Now press these pieces through the middle with a floured wooden spoon handle, but do not separate them.

The two ends of the dough pieces should turn upwards . Place on a baking sheet lined with parchment paper, sprinkle lightly with water and let rise again for about 15 minutes.

Preheat the oven to 200 degrees. Brush the Weckerl with olive oil and bake for about 25 minutes at 200 degrees top and bottom heat.

Preparation Tip:

If you have a combi steamer, you can bake the Provence Weckerl at the setting combi cooking - hot air plus - 210 degrees - 100% humidity - for 20 minutes. This makes them nice and crispy.

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