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Ghent Mastellen

The Ghent mast up would be about 900 years ago. In the convent of the Carmelites that underground was connected to the Counts, the Carmelites baked this cake daily. The form has been carefully treated and all of them were made ​​on hand size.

The Bishop of Cambray Aubertus made ​​a holy day for the people to protect them. Mastel is also called “Saint Hubert bread” (St. Hubert is the patron saint of hunters, 3th November). That day brought the people their mastellen to the early mass and those were blessed. A blessed Mastel should help against rabies (hydrophobia).

Preparation time 20 minutes .. Rising 30+15+30+30 minutes .. Baking 7-8 minutes


  • 1 cup allpurpouse flour
  • 30 g yeast
  • 1 egg
  • 3 tbsp brown sugar
  • 3 tbsp soft butter
  • 1/2 cup fresh milk
  • 4 g salt
  • 1/2 tsp cinnamon
  • 1 beaten egg


Crumble the yeast in a large bowl and stir smooth with 100 grams of milk and the egg. Mix the flour, sugar, salt and soft butter. Knead well. Mix the cinnamon in the remaining milk and add it to the dough. Knead on a worksheet to an elastic dough.

Then let the dough rise for half an hour. Weigh 50 grams of bits off and make bulbs. Let those additional 15 minutes.

Press with your thumb a well in the middle. Note that not the bottom button. Take the piece of dough in your hands, place your thumbs in the hole and tighten the Mastel with your fingers briefly in the round. Lay the mast up on the baking sheet and leave to rise for 30 minutes.

Straighten the mast up after proofing with egg. Push the brush with egg in the hole and let the mast up for 30 minutes.

Bake 7-8 minutes at 225 ° C (hot air ovens -20 ° C). After cooling, you can also freeze them.

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