BRÖTCHEN | Apfelmost Brötchen SWITZERLAND bread rolls made with apple juice

SWITZERLAND
  • 500 g strong white wheat flour, warmed
  • 225 ml apple juice, natural cloudy
  • 70 ml full cream / sour cream, brought up to room temperature
  • 30 g apple purée
  • 30 g sugar
  • 20 g yeast
  • 5 g salt
  • Butter, for greasing

Grease a large rectangular baking tray with butter. Combine flour and salt in a large bowl in a warm area. Dissolve yeast in apple juice, add the cream and sugar. Add yeast mixture to the flour and salt, knead into a smooth dough. Leave to rise for 50 minutes, degas. Rise again for an hour, degas. Divide dough into 85 g pieces, shape into rolls, place on buttered tray, leave to rise again, for 30 minutes. Preheat oven to 200ºC. Bake for 25 minutes.


This is from the Fricot book Hand-Made Small Breads