BRÖTCHEN | Zöpfliknoten SWITZERLAND honey-saffron semi-spelt milk bread rolls

Dough

  • 500 g zopf flour or 300 g strong white flour, 195 g white spelt flour, 5 g barley malt flour
  • 200 ml milk, full-fat, warmed to 38ºC
  • 80 g forest honey
  • 60 g butter, softened
  • 20 g yeast
  • 15 ml kirschwasser
  • 8 g salt
  • 5 g vanilla sugar

Glaze

  • 1 egg, beaten
  • 15 ml milk, full-fat, warmed
  • Saffron, large pinch

Sieve flours into a large bowl, add salt and mix thoroughly. Combine yeast with the honey, sugar and 150 ml of the warmed milk. Add butter, kirsch, yeast mixture and remaining milk to the flour. Knead into a smooth dough, about 15 minutes. Cover and leave to rise for an hour. Warm the small amount of milk, infuse with saffron, leave to cool. Degas, leave for a second hour. Degas, divide into equal pieces, around 80 g each. Place on baking trays covered with greaseproof paper, leave to rise for 30 minutes. Preheat oven to 220ºC. Add the beaten egg to the saffron milk, coat the buns in this mixture. Bake in the lower part of the oven for 10 minutes. Reduce temperature to 200°C. Bake for 15 minutes.