LAUGENBROTCHEN German breakfast rolls

Category: Confectionery
Kitchen: german
LAUGENBROTCHEN German breakfast rolls

Ingredients

For the test
wheat flour, premium 500 grams
water 130 ml
milk 130 ml
Butter 75 g
dry or fresh yeast 7 grams or 25
salt 1 tsp
For mortar:
Water 1.5 liters
Soda 3 tbsp. spoons
Filling
egg 1 PC
milk 1 tbsp. the spoon
ham, sausages, sausage
cheese

Cooking method

  • These buns are an option from pretzels.
  • LAUGENBROTCHEN German breakfast rolls
  • Sift flour and salt into a bowl.
  • Heat water in a saucepan, dissolve butter in it and add cold milk. Add yeast to this warm mixture, stir well with a fork and gradually add all the flour. Knead the dough until elastic, put in a bowl, cover with a kitchen towel and put in a warm place (about 35 * C) for 45-60 minutes. When the dough has doubled in volume, divide the dough into pieces.
  • LAUGENBROTCHEN German breakfast rolls
  • At this time, bring water to a boil in a wide saucepan (d ~ 20cm) and add baking soda. Everything will foam up a lot. Immerse 2-3 buns in a slightly boiling solution for 5 seconds. and remove with a slotted spoon or wide perforated spatula. Blot the bottom of the slotted spoon with a paper towel to remove excess water. Place them on a baking sheet lined with baking paper. LAUGENBROTCHEN German breakfast rolls
  • Blot the bottom of the slotted spoon with a paper towel to remove excess water. It is advisable to spread them on a baking sheet lined with baking paper. I got stuck.
  • LAUGENBROTCHEN German breakfast rollsI baked in the oven at 190 degrees for 20 minutes.
    LAUGENBROTCHEN German breakfast rolls
  • Making the filling. Fry an omelet, beat 1 egg with a tablespoon of milk and salt, cut into strips, cut 50-60 grams of ham, herbs to taste. We mix.LAUGENBROTCHEN German breakfast rollsFill the buns with the filling. Top with grated cheese and oven until browned.
  • LAUGENBROTCHEN German breakfast rolls
  • Delicious. The crust is crispy, the crumb is so delicate, fragrant. But I forgot to sprinkle the buns with coarse salt before baking. I will repeat it all the same and will not forget about salt.
  • Bon appetit, everyone.


Nikusya
Olya, Appetizing buns, in the bins, you should definitely try to bake. Thank you.
olgea
Ilona thank you very much. They are done quickly. And what a crisp crust.
vedmacck
Bookmarked it!
olgea
Tan, I hope you enjoy it.
Olga VB
Namesake, In these buns, when baking, a cavity is formed inside or should it be cut out for the filling?
olgea
Ol, no, it does not form, it must be cut. My eldest daughter doesn't eat any filling, so I just cut it up and smeared it with butter. Inside, a very delicate airy crumb turned out.
Nikusya
Olya, and if with jam, what do you think?
olgea
Elon, the dough turns out to be very rich, but there is no sugar in the dough. I took the leftover buns to work and we had a wonderful tea with butter and jam in a bite.
Nikusya
Class! Sausages in a bun, and jam with the middle! ..... No, it won't stick together!
posetitell
what a treat learned a lesson - mmm. Thank you. we even ate it once or twice without filling.
olgea
Nikka, Great that I liked it. I make them for breakfast on weekends. In the evening I'll cook everything, bathe in soda, on a baking sheet and in the refrigerator. In the morning I will hold it on the table for only 30 minutes and bake.
mona2
Interested in the recipe for buns. I'll try to cook it.
I just didn't understand why to bathe buns in a soda solution
gawala
Quote: mona2
I just didn't understand why to bathe buns in a soda solution

Because

Quote: olgea
These buns are an option from pretzels.

And pretzels are "bathed" in a soda solution ...

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