Weggli stamp star

Weggli stamp star

Weggli baked in their own oven deserve a great surface texture! Instead of the typical notch in the middle, you can also give your rolls a nice star pattern. After a short rest, the dough pieces can also be coated and baked. You have never had such beautiful and delicious Weggli!

Weggli stamp - 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 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.

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

Now take the dough stamp to hand. Hold the punch briefly in a little flour, so it does not stick to the dough. Then press the dough pusher firmly into the rolls. The dough should not be pierced all the way through, of course, but press too little here and the pattern will disappear again during baking. Then cover the rolls again with the dough plastic and let them proof for another hour in a warm place.

Whisk the whole egg with the egg yolk, salt and sugar. The best way to make the ice cream spread is to make it the day before and refrigerate it overnight. Use a brush to spread the ice cream on the buns. Then place the Weggli in the oven preheated to 220 °C top and bottom heat. If necessary, a little water can be sprayed into the hot oven to develop some steam and keep the buns nice and pliable. After 10 to 15 minutes, the Weggli are golden brown and can be wrapped in a clean kitchen towel. This way they stay fresh longer and keep 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 after up to two months.