1

Scalded grain: Boil the water, then pour the boiling water into the flour while stirring constantly; 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 the flour and salt, then form a well in the middle. Add the yeast, vinegar and butter. Add the scalded grain and briefly knead into the dough, then knead briefly until you have a smooth dough. Leave the dough at room temperature for about 3-4 hours pressing down and folding occasionally. Or prepare the dough with only 1-2 g of yeast and let it rise overnight in the refrigerator after the rising/folding stage.

3

Shapes: Cut the dough into 12-15 pieces. From each part, form two eyes and a bun. Briefly chill the eyes. Place the buns on a prepared baking sheet. Cover and let rise at room temperature for 20-30 minutes. Then brush with egg and place eyes on top.

4

Garnish: mix the flour and cocoa with egg white and water to make a thick paste, fill a piping bag (you can use one made out of parchment paper) and pipe the eyes and noses.

5

Baking: preheat the oven and a baking stone or baking sheet to 200 °C.

6

Slide the frog buns, including the parchment paper, onto the hot baking stone or baking sheet. Reduce the temperature to 180 °C and bake for 20-25 minutes. Remove from the oven and let cool.

7

Shortly before serving, slice open the frog buns and fill them.

Info

If desired, use toothpicks to fix the dough eyes in place so they don't fall off during baking.
If desired, fill the buns with a Schoggi-Branchli (stick of chocolate) or a piece of chocolate and some nut butter.
The frogs can also be used as hamburger buns.

Source:

IG Dinkel, Judith Gmür-Stalder