For the Jausenstangerl with caraway, put the flour, salt, yeast and sugar in a bowl. Heat the milk briefly so that it is lukewarm and add to the remaining ingredients in the bowl.
Knead with the dough hook for a few minutes. Then add the tablespoon of lard and knead again briefly. Let the dough rise in a warm place until it has doubled in size.
For the snack sticks, tear off small pieces of the dough, shape into triangles and roll up to the top. Place the Stangerl on a baking tray lined with baking paper, brush with the beaten egg and sprinkle with the caraway seeds.
Let the Stangerl rise again for about 30 minutes and bake at 180 °C hot air for about 20 minutes.