BRÖTCHEN | Aprikosen-Brötli SWITZERLAND milk bread rolls with apricots made with spelt

Apricots are synonomous with the Swiss valleys, so it is no surprise that they make their way into milk bread rolls. These apricot bread rolls are also made with a combination of semi-white flour and cornmeal. This version celebrates the Swiss love affair with spelt.

  • 500 g white spelt flour
  • 250 ml whole milk, warmed
  • 100 g dried apricots, soaked in 150 ml mineral water for two hours, chopped small, re-soaked, liquid retained
  • 60 g butter
  • 50 ml apricot water 
  • 30 g sugar
  • 25 g yeast
  • 5 g salt
  • Wheat flour for dusting

Dissolve yeast in milk and sugar. Sieve flour into a large bowl, add salt, work in the butter. Add yeast mixtureknead into a smooth dough. Leave to rise for 50 minutes, degas. Add apricots and sifficient water to make into a spongy dough. Rise again for an hour, degas. Divide dough into equal pieces, around 85 g each, shape into rolls, place on a baking tray lined with greaseproof paper, leave to rise again, for 45 minutes. After 30 minutes dust the tops of the rolls, and make three cuts across each roll. Preheat oven to 200ºC. Bake for 25 minutes.


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