Tag: Semi-White Flour

BRÖTCHEN | Nüssbrötchen / Nussbrötli GERMANY SWITZERLAND milk bread rolls with nuts

In Germany these are nut balls made with egg whites, hazelnuts and sugar. And sometimes, as in Switzerland, they are milk bread rolls enriched with nuts, either hazelnuts or walnuts or a combination of both. We used pecan nuts in our recipe.

  • 500 g semi-white flour / white wheat flour, t550
  • 250 ml milk, full-fat, warmed to 38ºC
  • 90 g butter
  • 75 g hazelnuts, coarse ground
  • 75 g walnuts (pecan nuts), coarse ground
  • 30 g yeast
  • 15 g vanilla sugar
  • 5 g salt
  • Water

Combine flour and salt in a large bowl. Dissolve yeast in milk and sugar, add to bowl and mix, add butter. Knead dough until it is no longer sticky. Work the nuts into the dough. Leave to rise for an hour, degas, repeat for a second hour. Divide into 95 g pieces, shape into balls, place on a greased baking tray, brush with water. Preheat oven to 200ºC, bake for 30 minutes.

BRÖTCHEN | Kartoffel Baumnuss Brötchen SWITZERLAND potato and walnut bread rolls

  • 300 g semi-white wheat flour
  • 300 ml milk, full-fat, warmed to 38ºC
  • 250 g potatoes, boiled, peeled, mashed
  • 200 g strong white wheat flour
  • 200 g walnuts, chopped
  • 20 g yeast
  • 20 g vanilla sugar
  • 1 tsp barley malt flour
  • 1 tsp salt
  • Flour for finishing

Dissolve yeast and sugar in the milk. Combine flours and salt, add yeast mixture and knead into a smooth dough, about 15 minutes. Leave to rise for an hour, degas and rise for a second hour. Knead the potato into the dough, then the walnuts, using extra flour if the dough is too sticky. Leave to rise for 45 minutes. Shape into 90 g rolls, place on a greased tray and leave to rise. Preheat oven to 220ºC. Bake for 20 minutes