Partybrot are traditional Swiss-German rolls, baked as one, in a round pan. As the name suggests partybrot is perfect for sharing. I received a new pot of home-made honey from a friend today and I really wanted to try it tonight (asap). I had wanted to make this tear off bread to share. I just used honey to make a sweet partybrot. It is a weekday but I could not wait to try the fresh honey. So, I quickly made a snack, veggie cutlets, for us while I prepared the partybrot. It was late dinner tonight but was well worth the wait :) I have had great success with water roux method so I used it for making this one too and the end result was perfect, fluffy and soft like cloud bread that was sweet with great honey flavor. Anjalie loved the tear-off part and insisted on tearing off the bread for us too :)
You will need:
For water roux:
40 grams of bread flour
200 grams of water
For the dough:
Roux made from above
300 grams of bread flour
1/2 tsp salt
1 egg lightly beaten egg
1 tsp instant active dry yeast
225-250 grams**(yes, by weight) of lukewarm milk
50 grams of honey (add more if you like them sweeter)
30 grams unsalted butter + more to smear on top
Egg wash (optional): 1 egg + 2 tbsp milk
Make the water-roux/Tangzhong using the ingredients given in "For water roux" as shown here. This water roux is considered as a wet ingredient.
Place all the ingredients according to your bread machine instructions and set the machine for basic dough setting. After, the raise time, turn the dough over on to lightly floured surface. You can hand knead as well.
Punch out the dough and divide it into 9-12 equal sized pieces. Place them in a round greased pan (like a cake pan).
Cover with an oiled cling film and let it raise for another 45 mins.
Make sure it is doubled in size. When pressed lightly with a finger the dough should spring back right up.
Preheat the oven to 190 degrees Celsius/375 degrees Fahrenheit (fans assisted). Brush with egg wash on top of the buns with a pastry brush.
Bake for 20 -25 mins until golden brown on top. Make sure to place the bread on the middle rack to avoid over cooking on one side. Lightly brush the top of the bread with butter to give the shiny look :) If the top turns brown on top too quickly cover with foil and cook for the rest of the time. Turn out on a wire rack to cool. Share and enjoy!
Note: The dough will be sticky. If it is too sticky add 1 tbsp of flour at a time until you are able to handle. Try not to use too much flour.
You will need:
For water roux:
40 grams of bread flour
200 grams of water
For the dough:
Roux made from above
300 grams of bread flour
1/2 tsp salt
1 egg lightly beaten egg
1 tsp instant active dry yeast
225-250 grams**(yes, by weight) of lukewarm milk
50 grams of honey (add more if you like them sweeter)
30 grams unsalted butter + more to smear on top
Egg wash (optional): 1 egg + 2 tbsp milk
Make the water-roux/Tangzhong using the ingredients given in "For water roux" as shown here. This water roux is considered as a wet ingredient.
Place all the ingredients according to your bread machine instructions and set the machine for basic dough setting. After, the raise time, turn the dough over on to lightly floured surface. You can hand knead as well.
Punch out the dough and divide it into 9-12 equal sized pieces. Place them in a round greased pan (like a cake pan).
Cover with an oiled cling film and let it raise for another 45 mins.
Make sure it is doubled in size. When pressed lightly with a finger the dough should spring back right up.
Preheat the oven to 190 degrees Celsius/375 degrees Fahrenheit (fans assisted). Brush with egg wash on top of the buns with a pastry brush.
Note: The dough will be sticky. If it is too sticky add 1 tbsp of flour at a time until you are able to handle. Try not to use too much flour.
Great to visit your blog...great bread!
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