3 hrs 15 mins
When we lived in Germany several years ago, I became hooked on Brotchen, fresh from the Bakkerie. I have been searching for a recipe that duplicates that crisp-on-the-outside, melt-in-your-mouth middle ever since. I haven't tried this one, yet, but it certainly reads like it will fill the bill! Those of you who have never experienced Brotchen, keep in mind that it is best eaten soon after baking. Within several hours, it becomes very dry and hard. But when fresh, it is magnificent! Prep time is an estimate.
My Private Note
Units: US | Metric
- 2 packets active dry yeast
- 2 1/2 cups warm water (105-115 degrees)
- 2 tablespoons vegetable shortening
- 1 tablespoon sugar
- 2 teaspoons salt
- 6 -7 cups unbleached all-purpose flour, divided
- 3 egg whites, stiffly beaten
- 1 egg white, beaten with
- 1 tablespoon cold milk
- poppy seeds or caraway seeds or sesame seeds (optional)
- coarse salt (optional)
- 1 cup ice cube
- 1Dissolve yeast in water, in large mixer bowl.
- 2Using dough hook, blend in shortening, sugar, salt and 3 cups of flour, and beat vigorously for 2 minutes.
- 3Fold in 3 stiffly beaten egg whites.
- 4Gradually blend in remaining flour, 1/4 cup at a time, until dough forms a ball and pulls away from the sides of the bowl.
- 5Turn dough out onto a floured surface and knead for 8-10 minutes, adding more flour as needed to form a smooth, elastic dough, with surface blisters beginning to develop.
- 6Place into a large warm, oiled bowl, turn to oil all sides of dough.
- 7Cover with clean tea towel and let rise 1 hour or until doubled in size.
- 8Turn onto lightly oiled surface.
- 9Divide into 24 equal pieces and shape into 3-1/2 inch ovals.
- 10Place on greased baking sheet and flatten slightly.
- 11Cover with clean towel and let rise about 45 minutes.
- 12About 15 minutes before end of rising time, turn rolls over.
- 13Preheat oven to 425 degrees and put an empty shallow pan on the lower shelf.
- 14Lightly brush brotchen with a mix 1 egg white beaten with milk, and sprinkle with seeds or salt.
- 15Put ice cubes in the hot pan in lower oven and immediately set pan of brotchen in oven.
- 16Bake 15-20 minutes or until golden.
- 17Internal roll temperature should be 190 degrees.
- 18Transfer to cooling racks.
- 19If your oven won't hold this number of rolls, shape 1/2 the rolls and let rise, and halfway through the rising time, shape the rest of the dough.
- 20Bake in two batches.
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Nutritional Facts for Brotchen
Serving Size: 1 (75 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 130.2
- Calories from Fat 12
- Total Fat 1.4 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 204.7 mg
- Total Carbohydrate 24.6 g
- Dietary Fiber 0.9 g
- Sugars 0.6 g
- Protein 4.0 g