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German Flachswickel

Servings: 12 pieces


  • 2-4 tbsp milk
  • 15 g fresh yeast
  • 250 g flour
  • 125 g butter
  • 1 egg
  • 25 g sugar optional


  • decorating sugar optional
  • cinnamon sugar optional


  • Dissolve the yeast in the lukewarm milk.
  • Then knead with the remaining ingredients to form a smooth dough.
  • Let the dough rise in a warm place for 30-40 minutes.
  • Preheat oven to 200°C top/bottom heat.
  • Divide the dough into 12 equal parts.
  • Roll each piece of dough into a snake about 2 hands wide. Twirl the ends.
  • Now roll one side of the flax wrappers in hail sugar or a cinnamon-sugar mixture and place on a baking sheet.
  • Bake the flax wraps for about 15 minutes.