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Total time: 45 min



For the meitschibei, bring the milk, sugar, vanilla sugar and honey to the boil. Add the almond kernels and mix everything together well. Allow to cool.

Roll out the finished yeast dough into a thin rectangle. Cut strips of dough about 18 cm long and 6 cm wide. Put a little filling on one long side of each strip, brush the edges with egg white or water, roll into long rolls and press firmly together at the ends.

Shape the rolls into horseshoes. Place on a baking tray lined with baking paper.

Mix egg yolk and milk. Brush the rolls with the mixture.

Preheat oven to 180 °C and bake on the second rack from the bottom for approx. 20 minutes.

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