Dinnete with wild garlic and cheese topping: crispy with a thick edge
Yeast dough with porcini mushroom, wild garlic and raclette
The Dinnete looks like a flammkuchen, but it is smaller and has a thicker edge. In Switzerland, it would probably be most comparable to a Wähe.
Classically, it is topped with onions and bacon. During wild garlic season, we top it with fresh wild garlic, flavourful raclette cheese and crème fraîche.
The dough gets a delicate, nutty flavour from porcini mushroom powder.
Ingredients
For the topping
Step by step
Dough
Kneading
Mix flour, Baking malt, Porcini mushroom powder, yeast and warm water into a dough. Add the salt at the end and knead vigorously for 4 to 5 minutes.
White flour, 1 kg
Baking malt 500 g
Porcini mushroom powder, 100 g
Proofing
Cover the dough with a pastry cloth and leave it to rise for about 1 hour in a warm place.
Plastic pastry cloths
Rolling out
Preheat the oven to 190 °C, top and bottom heat. Divide the dough into eight pieces of about 100 g each and roll them out. Press less towards the edge, so the dinnete gets its thick rim.
Topping and baking
Topping
Wash the wild garlic, chop it roughly and cut the cheese into small cubes. Mix both with the crème fraîche and season with salt and pepper.
Topping and baking
Spread the topping over the dough pieces, fold the edge over once and bake the dinnete for 15 to 20 minutes until crispy. Let it cool briefly.
Baking paper 42 x 33 cm, 25 pieces
Dinnete with wild garlic
Ingredients
For the dough
For the topping
Preparation
- Dough: Knead flour, baking malt, porcini mushroom powder, yeast, water and salt for 4 to 5 min., let rise for 1 hr., divide into 8 pieces, roll out.
- Topping: Mix wild garlic, cheese cubes and crème fraîche, spread, fold over the edge, bake for 15 to 20 min. at 190 °C.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery, in exactly the sizes this recipe was tested with.
Ingredients
White flour, 1 kg
Baking malt 500 g
Porcini mushroom powder, 100 g
Accessories
Plastic dough sheets
Baking paper 42 x 33 cm, 25 sheets
Delivery in 1 to 2 working days · Free shipping from CHF 100*
To make sure it succeeds
Lily of the valley and autumn crocus look similar to wild garlic and are poisonous. Only wild garlic smells of garlic.
Instead of porcini mushroom powder, tomato or wild garlic powder also work well in the dough.
Outside wild garlic season, top the dinnete with onions and bacon.
Frequently asked questions
The dinnete is smaller, has a thicker rim and comes from the Swabian-Alemannic region.
Raclette, Appenzeller or another savoury cheese.
Yes, use about a third of the amount, so 7 g.
Print recipe
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Related products
Plastic dough towels
White flour, 1 kg
Baking malt 500 g
Porcini mushroom powder, 100 g
Baking paper 42 x 33 cm, 25 pieces
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