New Year's scratchings pagatsch

1. Dough

semi skimmed milk 1,5% ¾ cup (200 ml) • fresh yeast 0.75 oz (20 g) • sugar granulated 0.5 tsp • all-purpose flour / plain flour 10.5 oz (300 g) • chicken egg 1 pc • salt 1.5 tsp • ground black pepper 0.5 tsp

Crumble fresh yeast into a little warm milk, add a little sugar and prepare leaven. Pour in a bowl flour, egg, salt, ground black pepper and remaining milk, pour in leaven and knead the unsticky dough. Sprinkle the dough with flour, cover it and let it rise at warm place for half an hour.

2. Filling

scratchings 5.25 oz (150 g) • margarine 2.75 oz (80 g)

Mix ground scratschings with softened margarine.

3. 

Use a rolling pin to spread the yeast-raised dough until it is about one and half centimeter thin, spread it with the scratchings filling.

4. 

Start folding the dough. Fold it as an envelope. Fold top edge towards the centre, do the same with bottom edge so that the edges meet.

5. 

Then fold one edge over the other and let it rest for about 10 minutes. Then again use a rolling pin to spread the dough and repeat the procedure.

6. 

Use a rolling pin to spread the dough and cut out pagatsch.

7. 

chicken egg 1 pc

Brush pagatsch with beaten egg and bake in preheated oven at 355°F (180°C) for about 15 minutes.