{"id":14808,"date":"2021-04-16T03:29:13","date_gmt":"2021-04-16T02:29:13","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/04\/16\/st-galler-handburli-nachgebacken-traditional-bread-rolls-from-st-gallen-switzerland\/"},"modified":"2024-11-02T10:12:36","modified_gmt":"2024-11-02T02:12:36","slug":"st-galler-handburli-nachgebacken-traditional-bread-rolls-from-st-gallen-switzerland","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/04\/16\/st-galler-handburli-nachgebacken-traditional-bread-rolls-from-st-gallen-switzerland\/","title":{"rendered":"St. Galler Handb\u00fcrli \u2013 Nachgebacken \u2013 Traditional Bread Rolls from St. Gallen Switzerland"},"content":{"rendered":"

Schon immer wollte ich mich an die traditionellen St. Galler Handb\u00fcrli trauen, habe aber nie ein richtig gutes Rezept bekommen. Es ist ja nicht ganz so einfach, diese hier in Hong Kong zu backen, denn wir haben hier andere Mehle und der Haushaltsbackofen hat auch nie die hohe Temperatur, die ben\u00f6tigt ist. Doch habe ich nun durch eine Brotback-Gruppe im FB ein original Rezept gefunden und da hat es sogar hier geklappt!!! Ich bin so stolz, dass ich meinem Liebling seine heiss geliebten B\u00fcrli auftischen konnte!! Sie m\u00fcssen eine dicke Kruste haben, locker innen drin und einfach gut und deftig schmecken. Trotz ein paar \u00c4nderungen, da anderes Mehl und feuchtes Klima, schmecken die tollen Br\u00f6tchen genau wie wir sie in Erinnerung haben! Herzlichen Dank an Katja<\/a>, die das Original-Rezept Haushaltgenehm umwandelte<\/a>. Es gibt vermutlich kein mehr typisch schweizerisches Brot, als diese B\u00fcrli! Deshalb geh\u00f6ren sie unbedingt in unsere Kulinarische Weltreise von Volkermampft<\/a>, die diesen Monat in die Schweiz reist!<\/p>\n

************<\/p>\n

For a long time, I wanted to bake the traditional St. Galler B\u00fcrli, but never found a proper recipe. It is not so easy to make them here in Hong Kong, as the flours are different, and the usual oven in the households cannot produce the high heat these bread rolls are baked with. But now I found an original recipe in a bread baking FB group and it worked! I am so proud to serve my hubby his favorite bread rolls for breakfast!! They need to have a thick crisp crust and be soft and airy inside! I had to change a few things around, because we have a very humid climate, so flours react differently. But they taste just as we remember from home! Many thanks to <\/em>Katja<\/a><\/em>, who changed the <\/em>Original recipe to a household recipe! <\/a><\/em>\u00a0There probably is not a more Swissy bread recipe than this<\/em> B\u00fcrli!<\/em> That\u2019s why it takes part in our <\/em>Culinary World travel from Volkermampft<\/a><\/em>, in which we travel to Switzerland this month!<\/em><\/p>\n\n

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\"St.<\/figure>\n<\/div>\n\n

Das Rezept findet Ihr hier!<\/a><\/p>\n

Ich hatte andere Mehle ben\u00fctzt, denn hier werden die Nummern der Mehle nicht angegeben und wir haben keine so grosse Auswahl. Ich hatte aber noch 500 g Ruchmehl aus der Schweiz, das habe ich dazu gemischt. Auch habe ich viel weniger Wasser ben\u00f6tigt, im letzten Teig, denn sonst w\u00e4re mein Teig weg geschwommen. Meine Teiglinge habe ich 230 g gross gemacht, da wir sie als normales Brot auftischen, das ist die ideale Gr\u00f6sse f\u00fcr 2 Personen pro Tag. Es gab 13 Br\u00f6tchen. Gebacken habe ich mit 260 C Grad.<\/p>\n

************<\/p>\n

The original recipe can be found here.<\/a><\/em><\/p>\n

Here is my translation:<\/em>
Lever (“old B\u00fcrli dough”):<\/strong><\/em>
330 g of water<\/em>
365 g semi-white strong Bread Flour, alternatively a mixture of wheat 550 and wheat flour or wheat 812<\/em>
6 g fresh Yeast (2 g dried Yeast)<\/em>
12 g Salt Yes, the amount of salt is correct<\/em><\/p>\n

Mix everything together and knead thoroughly. (do not add all the water at the beginning). Let it start developing, then keep in the fridge for 24 hours.<\/em><\/p>\n

Autolysis:<\/strong><\/em>
Lever (above dough)<\/em>
1100 g semi-white strong Bread Flour, alternatively a mixture of wheat 550 and wheat flour or wheat 812<\/em>
740 g cold Water<\/em><\/p>\n

Mix lever, water and flour, let rest for 1hour.<\/em><\/p>\n

Main dough:<\/strong><\/em>
Autolysis (above dough)<\/em>
20 g fresh Yeast (7 g dried Yeast)<\/em>
260 g Water<\/em>
33 g Salt (original 38g)<\/em><\/p>\n

Knead autolysis and yeast for 10 minutes. Add salt, water in portions, knead well.<\/em>
(I did not use all the water, as we live in a very wet climate) Let rest for 2.5 hours but stretch and fold 4 times in between. <\/em>
Form the b\u00fcrli by hand (130g dough per b\u00fcrli, I made 230 g pieces), shape into bread rolls, sprinkle with flour and put them onto a baking tray, always two next to each other. The tradition is to have two bread rolls touching each other and they are also sold in two’s. Put into the pre-heated oven at 250 \u00b0C. Add water to the oven to produce steam! <\/em>
Bake at least 35 minutes at this heat, it takes a little courage not to lower the heat. They should get quite dark with a hard crust! These bread rolls are traditionally served with grilled Swiss sausages and with meat and cheese platters!<\/em><\/p>\n\n

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Hebel – Lever<\/figcaption><\/figure>\n<\/div>\n\n
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Autolysis<\/figcaption><\/figure>\n<\/div>\n\n\n
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fertiger Teig – finished dough<\/figcaption><\/figure>\n<\/div>\n\n\n
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Cornelia von SilverTravellers mit Z\u00fcrcher Geschnetzeltes \u2013 ohne Fix schnell auf den Tisch<\/strong><\/a> <\/p>\n\n\n\n

Petra aka Cascabel von Chili und Ciabatta mit T\u00f6sstaler Sunntigsbroote mit pr\u00f6tlete H\u00e4rd\u00f6pfel<\/strong><\/a> und St. Galler K\u00e4sekugeln auf L\u00f6wenzahn-Rucola-Salat<\/strong><\/a> und la torta da \u00fcdrion \u2013 Tessiner Heidelbeertarte<\/strong><\/a><\/p>\n\n\n\n

Britta von Brittas Kochbuch mit Schweizer R\u00f6sti<\/strong><\/a> und Aargauer R\u00fceblitorte<\/strong><\/a> und \u00c4lplermagronen<\/strong><\/a> und Minestrone ticinese<\/strong><\/a> und Z\u00fcrcher Geschnetzeltes<\/strong><\/a> und Solothurner Brot<\/strong><\/a><\/p>\n\n\n\n

Barbara von Barbaras Spielwiese mit R\u00fceblicake (Schweizer Karotten-Mandel-Kastenkuchen) <\/strong><\/a> <\/p>\n\n\n\n

Wilma von Pane-Bistecca mit Soledurner Wysuppe<\/strong><\/a> und Salzige Zigerchrapfen<\/strong><\/a> und Gemuese Suelzli<\/strong><\/a> und Schweizer Ruchbrot<\/strong><\/a> und Chuegeli Pastetli<\/strong><\/a> und St. Galler Handbuerli<\/strong><\/a> und Birewegge \u2013 so typisch Schweizerisch<\/strong><\/a> und Schpaeck und Bohne<\/strong><\/a> und Meitschibei<\/strong><\/a> <\/p>\n\n\n\n

Sonja von fluffig & hart mit Aargauer R\u00fceblitorte<\/strong><\/a> und Churer Birnenpizokels<\/strong><\/a>   <\/p>\n\n\n\n

Dirk von low-n-slow mit Grillierte Forelle mit Mandelbutter<\/strong><\/a> <\/p>\n\n\n\n

Conny von food for the soul mit Pane Ticinese \u2013 das Tessiner Brot<\/strong><\/a>  <\/p>\n\n\n\n

Tina von K\u00fcchenmomente mit Roggenbrot Walliser Art<\/strong><\/a> und Rhabarber-Quark-W\u00e4he<\/strong><\/a>  <\/p>\n\n\n\n

Kathrina von K\u00fcchentraum & Purzelbaum mit Schweizer Butterweggli<\/strong><\/a> <\/p>\n\n\n\n

Britta von Backmaedchen 1967 mit Schweizer Apfel-W\u00e4he mit Joghurtguss<\/strong><\/a> <\/p>\n\n\n\n

poupou von poupous geheimes laboratorium mit Zuger Kirschtorte<\/strong><\/a> <\/p>\n\n\n\n

Susanne von magentratzerl mit Ghackets mit Baumn\u00fcssen und Kartoffelstock<\/strong><\/a> und B\u00fcndner Gerstensuppe<\/strong><\/a><\/p>\n\n\n\n

Volker von Volkermampft mit B\u00fcrli \u2013 leckere Fr\u00fchst\u00fccksbr\u00f6tchen aus der Schweiz<\/strong><\/a>   <\/p>\n\n\n\n

Simone von zimtkringel mit Zibelechueche und Zibelem\u00e4rit<\/strong><\/a> <\/p>\n\n\n\n

Edyta von mein-dolcevita mit Badener Chr\u00e4beli<\/strong><\/a> <\/p>\n\n\n\n

Tom & Kathi von Mehr Genuss mit Trinser Birnenravioli<\/strong><\/a> <\/p>\n\n\n\n

Gabi von slowcooker.de mit Lauwarmer Quark-Rhabarberauflauf<\/strong><\/a> und Gruyere-Risotto mit Schmortomaten<\/strong><\/a><\/p>\n\n\n\n

Michael von SalzigS\u00fcssLecker mit Schweizer Nusskipferli<\/strong><\/a>  <\/p>\n\n\n\n

Susi von Turbohausfrau mit Waadtl\u00e4nder Flammkuchen<\/strong><\/a> <\/p>\n\n\n\n

Sylvia von Brotwein mit K\u00e4sew\u00e4he \u2013 Rezept f\u00fcr Schweizer K\u00e4se Tarte<\/strong><\/a> <\/p>\n\n\n\n

Anja von GoOnTravel mit Basler Brunsli \u2013 Leckere Pl\u00e4tzchen aus der Schweiz<\/strong><\/a>  <\/p>\n\n\n\n

Frederike von Fliederbaum mit Engadiner Nusstorte (nach Evelin Wild)<\/strong><\/a><\/p>\n\n\n\n

\"St.<\/figure>\n\n\n
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\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Schon immer wollte ich mich an die traditionellen St. Galler Handb\u00fcrli trauen, habe aber nie ein richtig gutes Rezept bekommen. Es ist…<\/p>\n","protected":false},"author":5,"featured_media":162388,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,639,135,1280,93,235,44,293,77,33],"tags":[137,95,50,83],"class_list":{"0":"post-14808","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-from-around-the-world","10":"category-bread","11":"category-europa","12":"category-breakfast","13":"category-baked-goods","14":"category-main-dishes","15":"category-copycat-baking","16":"category-switzerland","17":"category-snack","18":"tag-brot","19":"tag-fruehstueck","20":"tag-main-dish","21":"tag-switzerland","22":"post_format-post-format-gallery"},"yoast_head":"\nSt. Galler Handb\u00fcrli \u2013 Nachgebacken \u2013 Traditional Bread Rolls from St. Gallen Switzerland - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/04\/16\/st-galler-handburli-nachgebacken-traditional-bread-rolls-from-st-gallen-switzerland\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"St. Galler Handb\u00fcrli \u2013 Nachgebacken \u2013 Traditional Bread Rolls from St. Gallen Switzerland\" \/>\n<meta property=\"og:description\" content=\"Schon immer wollte ich mich an die traditionellen St. Galler Handb\u00fcrli trauen, habe aber nie ein richtig gutes Rezept bekommen. 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