Ingredients: |
Ingredients: 2 C all-purpose flour
1/4 C rye flour
1/8 tsp salt
1/8 tsp sugar
10 T plus 2 tsp very cold butter, cut into small pieces.
1 large egg plus 1 egg yolk
3 T ice water, plus more as needed
6 pre-cooked bratwursts
For the egg wash:
1 large egg
2 T water
For the rye salt:
2 T caraway seeds
1/2 tsp coarsely ground coriander seed
4 T kosher salt
For the malted mustard
1/4 C whole grain mustard
1/2 C Dijon mustard
1/2 C golden malt extract syrup
2 T dry malt extract powder
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Directions: |
Directions:1. Make dough: In a large bowl, whisk together flours, salt and sugar. Add butter and, working quickly, use your hands or a pastry blender to cut butter into flour until pea-size clumps form.
2. In a small bowl, beat egg and yolk with 3 T ice water. Slowly pour into flour mixture, then use your hands to incorporate until dough just starts to come together. If dough is dry, add more ice water, 1 - 2 tsp at a time, until dough adheres. Wrap dough in plastic and refrigerate at least 1 hour.
3. Preheat oven to 425 degrees. Roll out chilled dough to form a rectangle about 12 inches long, 18 inches wide and 1/8 to 1/4 inch thick. Cut into strips 12 inches long and 1 inch wide. Take one dough strip and wind it around a cooked bratwurst. Repeat with the remaining bratwurst.
4. Make egg wash: In a small bowl, beat egg with water. Make rye salt: Combine all ingredients in a small bowl. Brush dough around each bratwurst with egg wash, then sprinkle with rye salt.
5. Place dough-wrapped bratwursts on a baking sheet and cook until pastry is golden brown, 15 - 20 minutes. Meanwhile, make malted mustard: In a bowl whisk ingredients together until smooth. Served baked bratwursts with mustard. |
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