13 April 2015

Kaiser rolls / Vienna rolls / 'Kaisersemmel'


Huh, 2 weekends of celebration in a row; first Catholic Easter, then Orthodox. Fortunately, this year I spent both of them at  friends' houses, so I didn't have to cook a lot ( of course, I made coloured eggs - we cant have Easter(s) without them).
Time for something simpler - traditional Austrian bread rolls! They originated from 1760 and are named after Emperor (Kaiser) Franz Joseph I of Austria. What makes them different from other bread rolls is their top divided into 5 symmetric segments, separated by curved cuts.
Recipe from CHEFKOCH.DE http://www.chefkoch.de/rezepte/1153991221641997/Kaisersemmeln-Kaiserbroetchen.html

Ingredients:
Starter-
150 g flour (bakers strong, please)
135 ml water (skin warm)
10 g fresh yeast (instant can be used too)
Main dough-
350 g flour
140 ml water (+,-)
10 g salt
20 g lard or butter, melted
5 g malt (or 1/2 tbs honey)

Method:
Mix ingredients for starter, let it rise. Add other ingredients and knead into homogenous dough. Cover and let it rest for 20-30 minutes (warm spot). Divide into 10 balls, then shape them using any method shown down. Let them rise for 30 minutes. Preheat oven to 220*C. Place a bowl with 1/2 cup hot water on bottom. Bake rolls for 5 minutes; open oven door to let steam escape, then lower temperature to 200*C and bake for another 10-15 minutes.


'Kaisersemmel' / Kajzer Pecivo

Uh, 2 vikenda proslave i feste za redom. Na svu srecu, ove godine sam bila gost oba vikenda, tako da nisam mnogo kuhala. Naravno, obojena jaja smo morali imati (oba Uskrsa; tako je kod nas!).
Vrijeme je za nesto jednostavno - tradicionalno Austrijsko pecivo. Datiraju jos iz 1760-e, a ime su dobile u cast Cara (Kaiser) Franz Joseph I of Austria. Sta ih cini drugacijima od drugih slicnih peciva je njihova povrsina koja je podijeljena u 5 simetricnih segmenata, koji su odvojeni zaobljenim rezom.
Recept iz  CHEFKOCH.DE http://www.chefkoch.de/rezepte/1153991221641997/Kaisersemmeln-Kaiserbroetchen.html


Potrebno:
Startno tijesto-
150 gr brasna (za peciva)
135 ml mlake vode
10 gr svjezeg kvasca (moze i instant)
Glavno tijesto-
350 gr brasna
140 ml vode (+,-)
10 gr soli
20 gr masti ili maslaca, otopljen
5 gr sladi (ili 1/2 K meda)

Nacin:
Pomijesajte sastojke za startno tijesto; ostavite da nadodje. Dodajte ostale sastojke i umijesite glatko, elasticno tijesto. Pokrijte i ostavite odmarati 20-30 minuta. Podijelite na 10 loptica, zatim ih oblikujte prema jednom od metoda prikazanih (gore i dole) . Ostavite ih da rastu oko 30 min. Ukljucite rernu na 220*C. Stavite posudu sa 1/2 solje vrele vode na dno, zatim ubacite kajzerice. Pecite 5 minuta, otvorite rernu da para izadje, smanjite temperaturu na 200*C pa pecite jos 10-15 minuta.




White bread rolls                                                                Rye bread rolls


Other techniques and/or tools of shaping kaiser rolls

Image result for kaisersemmelPlastic stamps


  Image result for kaisersemmel                                                                                 By hand


18 comments:

  1. These Kaisersemmel look perfect! Seriously, so much better than the one from the bakery. Well done, Jasna.

    ReplyDelete
  2. Divna peciva sa jako lijepim ukrasom.

    ReplyDelete
  3. Super izgledaju. I volim tvoju metodu sa kašikom! Ovo definitivno prepisujem sebi.

    Mersad
    Mersad Donko Photography

    ReplyDelete
  4. Divne kajzerice. Ovo sa kašikom je odlično ;)

    ReplyDelete
  5. nakon dugo vremena da vam se javim...
    kajzerice su baš odlične,podsjećaju me na brioše.i fora mi je ovo sa kašikom...svaka čast

    ReplyDelete
  6. This comment has been removed by the author.

    ReplyDelete
  7. Ne ide bez pečata ni u kuhinji. :-)) Predivno izgledaju. Ko nacrtane. :-)

    ReplyDelete
  8. Prelijepo izgledaju! Kako si se dobro dosjetila da imitiraš šablon za narezivanje ;)

    ReplyDelete
  9. Kako si ih mastorski slopila.Prelepe su

    ReplyDelete
  10. beautiful rolls,love to have them!

    ReplyDelete
  11. They look just beautiful! That top really looks pretty cool!

    ReplyDelete
  12. Krasno izgledaju! Zamišljam ih onako tople i mirisne, mljac, mljac :D

    ReplyDelete
  13. These look amazing and delicious Jasna!!

    ReplyDelete
  14. Kajzerice me uvijek sijete na skijanje, u Austriji, normalno. Navečer smo na vratima ostavljali ceduljicu sa naruđbom i ujutro bi nas čekale obješene na kvaku. Nema boljeg...

    ReplyDelete
  15. these rolls look so delish...very well explained

    ReplyDelete
  16. I adore them, these look gorgeous! Thanks for the spoon technique tip, so simple, yet effective:))

    ReplyDelete
  17. Jako volim ova peciva, mislim da sam ih samo jednom pravila, ali se ne sćam čime sam mih sekla gore.Tvoja ideja je odlična.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...
Related Posts Plugin for WordPress, Blogger...