BRÖTCHEN | Zuckerbrötchen SWITZERLAND sugar bread rolls

Sugar buns? An indelicate description for these delightful breads.

  • 500 g zopf flour or 300 g strong white flour, 195 g white spelt flour, 5 g barley malt flour
  • 165 ml milk, full-fat, lukewarm
  • 1 egg, beaten
  • 50 g butter, softened
  • 45 g vanilla sugar
  • 1 orange, zest
  • 1 lemon, zest
  • 45 g pistachios, chopped
  • 45 g currants
  • 20 g yeast
  • Saffron powder, pinch
  • Salt, large pinch

Glaze

  • 1 egg, beaten
  • 45 g pearl sugar

Dissolve yeast and saffron in half the milk. Leave to froth. Sieve flours into a large bowl with salt and sugar. Work in the butter, add remaining milk, yeast mixture and egg. Fold in the zest. Knead into a smooth dough, about 15 minutes, cover and leave to rise for an hour. Add pistachios and sultanas, knead, 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 180°C. Brush buns with egg wash, sprinkle with pearl sugar. Bake for 25 minutes.