Breads of Europe | Breakfast Breads – Swiss | Mutschli | Milchbrötchen

 

The story of these Swiss milk bread rolls is told in Ice Trains and Snow Food.

 

Wheat Version

 

600 g white wheat flour (t550)
280 ml milk, lukewarm
1 egg separated
50 g butter, softened
30 g honey
35 g leaven
15 g barley malt
20 g yeast
Salt, large pinch

 

Sieve flour into a large bowl, add salt. Work butter into flour.

Dissolve yeast in the milk with the honey.

Pour into flour, add egg white, and knead into a soft dough.

Leave to rise for an hour, degas, leave for a further hour.

Divide dough into 50 g balls, knead, place on buttered baking tray and leave for an hour.

Preheat oven to 200°C.

Brush rolls with beaten egg yolk loosened with a little milk.

After 20 minutes when the buns are turning golden brown spray cold water into the top of the oven.

Repeat again within two minutes. Remove buns from oven eight minutes later.

 

Spelt Version

 

500 g white spelt flour
200 ml milk
50 ml milk, lukewarm
20 g yeast
Salt, large pinch
Flour, for dusting

 

Dissolve yeast in 50 ml of milk, add two tablespoons of flour, stir and leave to foam, about an hour.

Sieve flour into a bowl, add salt and yeast mixture. Knead into a smooth dough.

Leave to rise for an hour, degas, leave for a further hour.

Shape into 50 g balls, place on buttered tray. Leave to rise, 30 minutes.

Preheat oven to 200°C.

Brush rolls with water, followed by a dusting of flour.

Bake for 30 minutes.

 

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