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Flax wraps are a traditional Swabian yeast pastry that delights with its twisted shape. With this original recipe we will show you how you can easily and successfully prepare flax wraps at home.
You’ve probably never eaten yeast pastries like this before – unless you have friends or family from southern Germany. Our original flax wraps, which you should definitely try, come from Swabia: you can hardly buy flax wraps in any bakery and certainly not in the supermarket. This really makes them something special.
Compared to classic sweet yeast pastries such as chocolate rolls, the pastries are guaranteed to be a success because the exact resting time is not so crucial for success! The Swabian flax wraps are not so loose in consistency, which has the advantage that you can store them in an airtight container for a good 2-3 days. They can also be easily frozen, so you always have a delicious treat at home. Attention fans of Swabian cuisine: Here you can find our best potato salad from Swabia!
Original Swabian flax wraps
Our original flax wraps are a classic Swabian recipe that was passed down from grandma and tastes good all year round! The fine pastry consists of a classic yeast dough that is formed into long strands that are then twisted together. In addition to the shape, what is particularly typical is that the yeast dough is sprinkled with granulated sugar. Instead, you can also use classic table sugar or, better yet, brown sugar. Since the dough itself is only a little sweet, you definitely need the sugar. Compared to fried quark balls, the flax wraps are baked in the oven.
Our original flax wraps are a traditional Swabian yeast pastry that impresses with its twisted shape. The simple recipe is sure to succeed and lasts for several days!
Suitable recipe recommendations
40G
Information for 15 Piece
- Crumble the yeast and knead all the ingredients into a smooth dough with the dough hook of a food processor or with your hands and let it rise, covered, for 20 minutes.
½ cube of fresh yeast, 250 g flour, 125 g butter, 2 tbsp milk, 1 egg, 1 pinch of salt, 2 tbsp sugar, 1 pack of vanilla sugar
- Preheat the oven to 170°C top and bottom heat and line a baking tray with baking paper.
- Divide the dough into approx. 14 pieces (approx. 40g each). Form each piece into a roll approx. 20cm long and roll in the sugar.
120 g granulated sugar
- Twist the ends of the rolls together as shown in the photo and place on a baking tray. Bake the flax wraps for about 18-20 minutes at 170°C top and bottom heat until they turn slightly brown.
- After baking, let cool on a rack.
Durability:
- The flax wraps taste best fresh, but they can also be stored in an airtight container for up to 3 days.
- If there is anything left over, the original Swabian flax wraps can be easily frozen in a freezer bag or freezer box. To defrost, simply let them thaw at room temperature for about 1-2 hours.
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