Faschtewäje

Oh boy oh boy, had I read that today’s recipe properly, I would not have done it in the first place!
Today’s recipe for Faschtewäje, a type of small bread typical for the Basel carnival, had me work on a yeast dough for bloody ages! It involves a total of 3h20 of resting the dough and in between you have to work it in different ways.
I won’t give you this recipe, it’s torture! There must be an easier one on the Internet somewhere. Just google Fastenwähe or Faschtewäje (see for example this recipe).
Mine started off with this (resting 20 minutes):

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Turned into this:

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Then this (resting one hour):

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Were shaped into oval shaped buns and put in the fridge to rest for 1 hour 30 minutes:

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Then shaped into the typical Faschtewäje form (and off resting another 30 minutes):

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Brush with a beaten egg mix, sprinkle with caraway seeds and off in the oven at 200 degrees Celsius for 15 to 20 minutes.

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Yummy Faschtewäje. Lots of work but worth the effort (once a year, max)!

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