BLUE WINDOW | Food Travels in the Alps | Frikadellen Brötchen (meatball in bread bun)



350 g beef, minced
150 g onions, chopped
150 g pork, minced
1 egg
50 g white bread, soaked in milk
5 g traditional Dijon mustard
Marjoram, large pinch, chopped small
Parsley, large pinch, chopped small
Butter, clarified

Mix bread, egg, onions, parsley, mustard and marjoram, add mince and seasonings. Shape into large balls. Brown in butter over medium heat, seven minutes each side.

bread rolls

250 g white wheat flour 
250 ml milk / whey 
20 g yeast

Dissolve yeast in a little of the milk or whey. In a large bowl stir remaining milk / whey into the flour with the yeast mixture. Rest overnight at room temperature.

520 ml pre-ferment 
250 g white wheat flour 
75 g sugar 
25 g butter 
15 g salt

Sieve second batch of flour into a large bowl, add salt and sugar, incorporate the butter, then add the pre-ferment. Knead into a soft smooth dough. Cover the dough and leave to rise until doubled in size, about an hour. Degas, leave for an hour, cut into 10 pieces (roughly 85 g), shape into balls, arrange on baking trays. Cover. Preheat oven to 220°C. When they have risen, brush lightly with milk. Place a tray of water in the bottom of the oven. Bake for 15 minutes.