1

Scalded grain (Brühstück): Boil the water, pour the boiling water into the flour while stirring constantly; then continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator overnight.

2

Dough: mix together the flour, salt and sugar and make a well in the middle. Add the milk and yeast, then briefly knead in the scalded grain. Add the butter and briefly knead into a soft, smooth dough. Leave the dough at room temperature until doubled in size, pressing down occasionally. If desired, it can also be covered left overnight in a cool place or in the fridge.

3

Forming: cut the dough into 15 pieces and, using a little flour, form buns. Press them flat and lay them on a parchment-lined baking sheet. Cover and let rise for about 30-40 minutes.

4

Glaze: brush the buns with the whisked egg. Using the side of your hand, press down in the middle of each bun, so that they have the typical ‘Weggli’ shape, then brush with egg again. Bake them in the bottom half of an oven preheated to 190 °C for about 15-20 minutes. Take them out and let them cool on cooling racks.

Source:

IG Dinkel, Judith Gmür-Stalder