Dalamánky

Instructions

• 1
  Pour 325 g of lukewarm water at approximately 30 °C into a bowl, crush the fennel seeds, and add the other ingredients. Mix, transfer to a stand mixer, and let it knead slowly for 10 minutes. Then divide the dough into 8 equal pieces, shape them into rolls by hand on a floured surface, lightly flour them, and cover with a clean cloth. Let them rest for 30 minutes.
• 2
  From the rested rolls, shape ovals by hand, turn them with the longer side towards you, fold the dough, press it down, and roll them into pointed cylinders. Carefully roll these over a damp cloth and coat them in rye flour. Place them on a baking sheet and let them rise for 40 minutes. They should approximately double in volume. Then, longitudinally cut each piece with a serrated knife, moisten the cut with water, and sprinkle a mixture of caraway, coarse salt, and fennel into the cut.
• 3
  Preheat the oven to 250 °C. Spray water onto the oven walls with a mister until a cloud of steam forms. Then immediately place the baking sheet inside. Close the oven and bake for 5 minutes. After that, open it, vent the steam, and reduce the temperature to 180 °C. Bake for 12 minutes until a golden crust forms on the dalamánky. Do not open the oven again.