O'Zapft is Muffin - Pretzel roll meets white sausage

INGREDIENTS FOR APPROX. 12 CUPCAKES

For the dough

Water	150ml
Sugar	1 teaspoon
Dry yeast	1 teaspoon
Butter (soft)	1 teaspoon
Salt	1 teaspoon
Wheat flour (type 405)	260g
Lye / baking soda for lye pastries

For the filling

• Sweet mustard

For the garnish

White sausages	4
radish
Parsley
toothpick

Let's go...

Dough
Dissolve sugar and dry yeast in lukewarm water.
Then add the soft butter, salt and flour.
Knead everything for about 5 minutes.
Cover the dough and let it rise for about 10 minutes.
Prepare lye (it is best to wear gloves and work on an insensitive surface).

Divide the dough into 8 equal portions and knead slightly into a round shape. Dip into the lye mixture and place in the muffin tin. Make a small hollow in the middle with your fingers. Cut the dough pieces slightly crosswise.

Press the CUCAPS into the dough pieces with or without the centering aid. Bake in the preheated oven at 190° top/bottom heat for 20 minutes.

After cooling, remove the CUCAP and fill with sweet mustard.

Cook the white sausages and then cut them into thin slices, as well as cut the radishes into slices.

String the radishes and the white sausage alternately on a toothpick and stick it into the pretzel roll.

Decorate with parsley to taste.