Weggli pusher

Weggli pusher

Weggli baked in your own oven deserve a great surface texture! You can give your rolls the typical notch in the middle with this Weggli press. After a short resting time, the dough pieces can be spread and baked. You've never had such beautiful and delicious Weggli before!

Weggli pusher - Application

Perfect Weggli, 12 pieces

500 g white flour

8 g fresh yeast

320 g buttermilk or milk water

60 g butter

10 g salt

5 g sugar

1 egg

1 egg yolk

1 pinch of salt

2 pinches of sugar

Mix the flour and yeast with the butter and buttermilk or half water and half milk. After about 2 minutes, add the salt and sugar and knead for about 10 minutes at medium or high speed in a food processor.

Leave the dough to rest for about an hour in a lightly oiled bowl covered with dough plastic. Then divide the dough into about 12 pieces using a dough or metal horn and shape them into small balls. Place them on a baking tray, cover with a plastic sheet and leave to stand at room temperature for about 45 minutes.

Now take the dough pusher. Hold the stamp briefly in a little flour so that it does not stick to the dough. Then press the stamp firmly into the rolls. The dough should be very thin, if you press too little here, the indentation will disappear again during baking. Then cover the buns again with the dough plastic and leave them to proof in a warm place for another hour.

Whisk the whole egg with the egg yolk, salt and sugar. The egg spread works best if it is made the day before and left in the fridge overnight. Apply the egg spread to the rolls with a brush. Then place the Weggli in an oven preheated to 220 °C top and bottom heat. If necessary, a little water can be sprayed into the hot oven to create a little steam and keep the rolls very soft. After 10 to 15 minutes, the Weggli are golden brown and can be wrapped in a clean kitchen towel. This way they stay fresh for longer and retain their softness. Once they have cooled down, they are best stored in a bread bag or frozen well wrapped. This way, they can still be enjoyed after three to four days or up to two months.