Bürli

Ingredients

• 200 g White flour (Type 550, Bread- or all purpose flour)
• 1 g fresh yeast
• 170 ml water
• 800 g White flour (Type 550, Bread- or all purpose flour)
• 25 g Salt
• 20 g fresh yeast
• 600 ml water
• 20 g diastatic malt powder (optional, 🇩🇪Backmalz)

• 🍝 Servings: 12
• 📄Nutritional Data

Steps pre dough

• Put all ingredients to a bowl and knead it until you have a smooth dough
• Let the dough rest for 1 to maximally 5 hours at 20 degrees

Steps main dough

• Put the pre dough together with all the other ingredients to a bowl and knead for approximately 15 to 20 minutes.
• Put the dough in a oiled bowl and let it rest for one hour.
• Fold the dough and put it back to the bowl.
• Wait for another hour, fold it and repeat one more time - totaling three hours of waiting.
• Put the dough on a surface with flour and split it into 12 equal parts, roughly 150g each.
• Form those pieces into small buns, stretching the surface to increase the surface tension for a nice crust. Put four of them together into a small circle.
• Preheat the oven to 250 degrees and wait roughly 20 minutes. Then put the Bürli into the oven. After 5 minutes turn the heat down to 220 degrees. After 10 further minutes, the Bürli are done.

Variants

• In order to spice things up, use a little bit of Cayenne Pepper during the forming process
• But different kinds of seeds ontop of the Bürli before baking them. Apply a little bit of water to the buns before putting the seeds ontop of them to make them stick.
• If you really like someone, the shape can always be changed to a heart.