Kaisersemmel

STRIEZEL_recipe
Striezel
2 Februar, 2021
ROSINENSCHNECKEN_recipe
Rosinenschnecken
2 Februar, 2021

Kaisersemmel

KAISERSEMMEL_recipe
 
 

Kaisersemmel


Ingredients: for 6 portions
500 g flour Typ W700 (type 80 in Portugal)
120 ml water (lukewarm)
1 pinch salt
1 sachet Baker’s dry yeast
2 table spoons sugar
40g butter (room temperature)
200ml milk (lukewarm)

Prepare a dough from the ingredients given. Knead flour, yeast, butter, milk, sugar, salt and water in a bowl to a smooth dough. Knead by hand for at least 15 minutes. If using a food processor, knead the dough first slowly for 3 minutes before kneading it a little bit faster for about 6-7 minutes. Then cover the dough and leave it to rise for 20 minutes in a lukewarm place.

Knead the dough again well and cut off dough pieces of 70 g each. Form the individual dough pieces into balls with as little flour as possible on the work surface.

Afterwards, press the individual dough pieces apart (but not too flat). The upper part of the dough is pressed into the middle with the index finger. Then with the back of your hand divide the dough and bring the next flap of the dough to the middle and press firmly. Repeat this process 5 times. A star shape should appear with this procedure.

Place the roll upside down on a baking tray lined with baking paper and let it rest for another 25 minutes. Then turn the roll over, spray with water and bake in the preheated oven at 220° with top and bottom heat until golden brown. (For even more golden yellow, the bread pieces can be brushed with milk after 10 minutes baking time).

When the rolls are already baked, let them rest for 3 minutes, then serve warm.

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