belegte_brotchen

Belegte Brötchen (The New Avocado Toast)

5th November 2015 Vegetarian

This post is now archived as it was written before I became a vegan and rebranded my blog. Comments on this post are closed, although it will remain available for viewing. You can now browse my full collection of vegan recipes.

Often when I’m food shopping in Switzerland, I’ll take a little amble through the deli section and on more than one occasion I’ve noticed that the cabinets have been full of the most beautiful, artistic open faced sandwiches. The toppings range to ALL manner of things, and I wondered what they were. They looked too beautiful to eat. Today, I’ve created some of my own versions to help you spice up your toast, so whether you fancy something sweet or savoury, you’ll find it here!

Before we jump in to the recipes, let’s have a little chat about Belegte Brötchen. These beautiful little sandwiches originate in Southern Germany, but are sold in bakeries throughout Germany, Switzerland and Austria. They are often topped with different types of cheese, ranging from cream cheese (frischkäse) to brie, meats and fish. They are normally sold as breakfast or lunch items. My versions are all vegetarian, and inspired by cuisines from Germany and elsewhere!

Let’s get into the recipes, I’ve grouped them together in two’s below so keep reading for the recipes!

Scrambled Egg and Mushroom (top)

If you’ve been reading my blog for a while, you will know how much I love scrambled egg and mushroom on toast. You can check out my love affair with this breakfast by reading my review of Carluccio’s brunch in London. In this toast, I used a mixture of chestnut and oyster mushrooms. I think the variation in textures adds a lot to the dish. Texture is just as important as flavour when it comes to food. As for the eggs, I personally think scrambling eggs slowly in a saucepan is the best way. Simply whisk the eggs with a splash of milk, some salt and pepper and a pinch of wild garlic, and cook on a low heat, stirring constantly until the eggs are just a little softer and wetter than you would like them to be. At this stage, add them to your toast as they will keep cooking for a few seconds afterwards and they will be perfect!

Caprese Style (bottom)

Now onto Italy. The caprese combination is just a winner. I don’t think it needs too much explanation, whack on some pesto, buffalo mozarella cheese, a variety of tomato slices, olive oil, salt, pepper and some torn basil leaves and you’re golden!

Fig, Cream Cheese and Walnut (top)

For the base of this toast I have used quark. Quark is a type of cream cheese that is extremely popular in Germany, it’s naturally very low in fat and fairly high in protein so it is a proper staple in these parts of the world! I topped it with some beautiful fresh fig slices, a drizzle of honey and then sprinkled on some crumbled walnuts, again, all about that texture!

Nutella, Apple and Hazelnut (bottom)

Who says we can’t have a treat for breakfast now and again? Nutella isn’t something I eat that often, but it makes it all the more special when I do. I like to use crunchy, sweet apples to complement the creaminess of the Nutella and add a few chopped hazelnuts on top for good measure! It’s definitely an indulgence, but a pretty healthy one if you ask me!

Brie, Pear and Thyme (top)

Returning slightly to the more traditional Belegte Brötchen is this version with melted brie on top. Oh yes, melted brie people. If you don’t already know how much I like cheese, check out my Swiss Macaroni Cheese, How To Create the Perfect Cheese Board and these baked apples which feature a cheesy option! Brie and pears love each other, pears are a delicate fruit and the cold sweetness against the sultry saltiness of the brie is a match made in heaven. Drizzle on a little honey and sprinkle a few fresh thyme leaves for maximum flavour!

Quark and Balsamic Vinegar Macerated Strawberries (bottom)

We’re back on the quark again for this one, but we’re topping it with a gorgeous sweet strawberry mix. Chop up some strawberries into small cubes, then in a small bowl add 1 teaspoon of sugar and half a teaspoon of balsamic vinegar. Let sit for around 5 minutes and the sugar will draw the moisture out of the strawberries, turning them into a sweet jam like mixture that can be spooned right into the middle of the cream cheese. Top with some torn basil leaves.

Radish and Pepper

Who ever said simple was boring? Radishes are one of my favourite vegetables. They are naturally very crunchy, kind of sweet and a little bit spicy. They are regularly added to salads, but I thought it would be nice to allow them to be centre stage for once. Simply slice the radishes thinly, top over some quark and season with salt and pepper.

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Let me know in the comments if you try any of these and be sure to tag me on Instagram (@LaurenCarisCooks) with anything you make from my blog!

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About Lauren Caris

Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.

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These all look delicious, I’m specially digging the one with figs, looks amazing! x

Thanks Ariadna! The fig one was definitely my husbands favourite! x

this sound is beautiful and easy, the idea is genius

Thanks! It’s a really popular lunch here, I had a lot of fun coming up with all these different versions!

Hi I'm Lauren! I'm here to show you how simple, delicious and amazing a vegan lifestyle can be!

Belegte Brötchen

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schema:name " Backwaren, Belegte Brötchen, Sulzartikel, Picknickartikel " ;

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Belegte brotchen

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German Brötchen Recipe

German Brötchen Recipe

Does anyone have a recipe for German brötchen? These are breakfast rolls usually made in 3 to 3 1/2 inch ovals. They have a hard crust and a soft chewy inside. I prefer white over whole wheat for this roll. I am especially interested in knowing which of the flours available in the USA come closest to the German flour used.

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This is the recipe I use, which I got from allrecipes. I prefer to use bread flour, as it makes for a chewier texture. I have made them with bread, AP and white WW. If you want an even crispier crust, just leave in the turned off oven with the door open for 5-10 when done.

2 tablespoons active dry yeast

1 tablespoon sugar

2 1/2 cups warm water

2 tablespoons shortening (I use light olive oil)

2 teaspoons salt

7 cups all-purpose flour (I prefer bread flour)

3 egg whites, stiffly beaten

1 egg white (for egg wash)

2 tablespoons cold milk

In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.

Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.

Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.

Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.

Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

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I tried your recipe last night and they turned out awsome. One less reason to ever having to travel home.

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500 g unbleached bread flour

1 tsp instant yeast

5 g sugar or diastatic malt

let it ferment at room temperature (about 2 hours with one fold). Divide it into 10 - 12 pieces, shape round or like little batards. Proof for 30 minutes, score and bake with steam for 20 minutes at 450°F.

The use of egg whites and an egg wash is not really "german".

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I'll try this in the next few days. Thank you. Is it really so easy and is the difference simply the steam? I made Laugenbrezeln last weekend and the Lau was the difference for sure.

Again, vielen dank und servus,

Patrick aus Texas

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I am going to try your version Beate. I like the ingredients, as I think I would have found them in a kitchen in Deutschland. I tried the recipe above yours and my results tasted good, but the crust was nothing like I had experienced in Europe. I have read that I should bake longer and open the oven door slightly after 15 minutes, maybe even leave them in the oven with the door open when the time is up to have a crisp crust. Ant other suggestions for the crust you know I mean?

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Just over 400°F to 425°F and see if letting more moisture out of the roll during baking helps the crust get crispier. I would stick to the egg white recipe. It is very German.

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Strange. egg whites? Haven't heard of that in Germany. Assumed that was more of an attempt to approximate the shell. Is it "typisch?"

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egg white is definitly not "typisch" (=typical) german. I am german and live in Germany and have never heard of using eggs in brötchen. For a better crust bake the first 10 minutes at 500 degrees.

Trust me, the recipe I posted above is authentical, it is from a german baker:

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When I lived in Augsburg as a child, the brötchen from the local bakery always had a "button" on the top crust. I remember because I used to love peeling off the button and scooping out the soft insides first. I'm assuming that this was accomplished with a circular slash to allow for venting, but I'm wondering if you were familiar with this style and had any tips on cutting such a small perfect circle in the dough?

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Ich danke sie sehr- (I thank you). I've been looking for a good recipe and will try this tomorrow. Would it be to much trouble to ask for you to translate the recipe from the link favoring with any of your experience. Leide ist mien Deutsch slecht geworden. I grew up in Germany, but have lived in the US for 20 years.

Gruss aus Texas,

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I tried these and they worked our very well - and were very easy and convenient to make.

« 100° Fahrenheit " 100 ° Fahrenheit

Brötchen backen Bake rolls

von Heiner by Heiner

Vor einiger Zeit hatte ich eine Diskussion mit meinen Volleyball-Kollegen darüber, ob es sich lohnt, Brötchen selbst zu backen. Some time ago I had a discussion with my colleagues about volleyball, whether it is worthwhile to bake bread yourself. Meine Meinung: klar lohnt sich das! My opinion: clearly worth it! Hier mal kurz meine Rechnung: My for a quick calculation:

* Frische Brötchen aus dem Laden holen: Waschen, Zähne putzen, einigermaßen vorzeigbar anziehen, 500 Meter Wanderung zum Laden, schnacken mit allen möglichen Nachbarn und Bekannten, Brötchen kaufen, schnacken mit allen möglichen Nachbarn und Bekannten, 500 Meter Wanderung zurück nach Hause. Get fresh rolls from the store: "Brush your teeth Wash, reasonably presentable put, 500 meters walk to load chat with all kinds of neighbors and friends, buy bread, chat all possible neighbors and relatives, 500 meters walk back home with them. Wenn man Glück hat, schafft man das in einer dreiviertel Stunde. If you are lucky, can we do this in three quarters of an hour.

* Frische Brötchen selbst backen: Brötchenteig am Abend vorbereiten und auf dem Backblech in den Kühlschrank stellen. Fresh bread bake: Brötchenteig evening and prepare the baking sheet in the refrigerator on. Morgens das Blech in den Backofen schieben (30 Sekunden). In the morning, the sheet in the oven slide (30 seconds). Alles in Allem dauert das also gut 10 Minuten. So all in all it takes a good 10 minutes. Bis die Brötchen fertig sind bleibt nun genügend Zeit zum waschen, Zähne putzen und für den angemessenen Austausch von Zärtlichkeiten. Until the rolls are done now is enough time to wash, brush teeth and for the appropriate displays of affection.

Worum es bei der Diskussion mit meinen Volleyballern ging, war meine Kalkulation für das Vorbereiten des Brötchenteiges. What was the discussion with my volley, my calculation was for the preparation of bread dough. Sie wollten nicht glauben, dass das in zehn Minuten zu bewerkstelligen ist. They did not believe that can be accomplished in ten minutes. Da ich mir kaum vorstellen kann, dass mir jemand 9 Minuten und 44 Sekunden beim Brötchenbacken zuschauen möchte, habe ich das Beweisvideo mal auf gut zwei Minuten eingedampft: Since I can hardly imagine that anyone wants to watch 9 minutes and 44 seconds on the bread baking, I have concentrated on the evidence video views a good two minutes:

Bevor ich zu meinem Standard-Rezept komme, noch ein paar Anmerkungen. Before I get to my standard recipe, a few comments. Wie man auf dem Video sieht, gebe ich mir nicht besonders viel Mühe, die Zutaten abzuwiegen. As you can see on the video, I give myself to weigh not much trouble to the ingredients. Das hat zwei Gründe. There are two reasons. Zum einen lernt man schnell die richtigen Mengen abzuschätzen, zum Anderen koche und backe ich sowieso eher selten nach Rezept. First, you quickly learn the right quantities to estimate, on the other to cook and bake according to recipe I rarely anyway. Das Gute bei selbst gebackenen Brötchen ist ja gerade, dass man die Möglichkeit hat, die Zutatenliste zu variieren und zu erweitern The good thing about homemade bread is precisely that one has the possibility to vary the ingredients list and expand

Rezept: Brötchen Recipe: Bread

* 500 Gramm Weizenmehl 500 grams of wheat flour

* 14 Gramm Hefe (ein Drittel Würfel) 14 grams of yeast (a third cube)

* 1 Teelöffel Zucker 1 teaspoon sugar

* 1/4 Liter Wasser 1 / 4 liter water

* 1 gestrichener Teelöffel Salz 1 level teaspoon salt

Alle Zutaten werden in eine Rührschüssel gegeben und dann ordentlich mit dem Knethaken durchgeknetet. All ingredients are placed in a mixing bowl and then knead with the dough hook properly. Anschließend wird der Teig auf die Arbeitsfläche geschüttet und ordentlich mit der Hand durchgeknetet. Then the batter is poured onto the work surface and knead by hand properly. Dieses Kneten mit der Hand ist extrem wichtig! This kneading by hand is extremely important! Es geht nicht darum den Teig vorsichtig zu bewegen, sondern er muss mit viel Schmackes ordentlich durchgewalgt werden. It's not about the dough to move cautiously, but it must be properly durchgewalgt with much taste. Ich mache es so, dass ich ihn zwischendurch immer wieder falte, damit die Hefe wirklich sehr gleichmäßig und fein überall verteilt wird. I do it like I always fold it in between so that the yeast is distributed evenly and really very fine everywhere. Anschließend wird der Teig in handliche Portionen geteilt, noch einmal in Form gebracht und schließlich bis zum nächsten Morgen in den Kühlschrank gestellt. Then the dough is divided into manageable portions, once again brought into shape, and finally until the next morning in the refrigerator.

Am Morgen wird der Backofen auf 200 Grad (Ober-und Unterhitze) vorgeheizt. In the morning the oven to 200 degrees (top and bottom heat) is preheated. Wer es mag schneidet die Brötchen-Rohlinge längs oder kreuzweise ein. If you like it cuts the bread-R is a lateral or crosswise. Auf jeden Fall sollten sie jetzt noch mit etwas Wasser besprüht werden. In any case, they should now be sprayed with water. Schließlich wird das Blech in den Backofen geschoben. Finally, the sheet is pushed into the oven. Nach 23-25 Minuten sind die Brötchen fertig. After 23-25 ​​minutes, the buns are done.

Selbst gebackene Brötchen

Selbst gebackene Brötchen Homemade bread

So wie gerade beschrieben mache ich unsere Brötchen nie! As just described, I make our bread before! Der Spaß bei der Sache sind ja gerade die Varianten. The fun of the thing is precisely these variations. Auf dem Video sieht man zum Beispiel, dass ich etwas Dinkelmehl beigegeben habe. On the video you can see, for example, that I've added something Spelt flour. Statt eines Hefewürfels habe ich Trockenhefe verwendet. Instead of a yeast cubes I used dry yeast. Das mache ich normalerweise nicht, aber es waren gerade keine Hefewürfel mehr vorhanden. I usually make, but there were just no longer exists yeast cubes.

Statt Zucker habe ich hier Rübensirup verwendet. I've used instead of sugar beet syrup. Die Brötchen werden dadurch etwas dunkler und bekommen einen ganz leicht rauchigen Karamell-Geschmack. The rolls are thus somewhat darker and have a very slight smoky caramel flavor.

Weitere beliebte Varianten sind bei uns etwas Milch statt Wasser, Beigabe von etwas Roggenmehl oder Haferflocken oder Mohn oder Sesam oder Haselnüssen oder Mandeln oder Sonnenblumenkernen oder Käse oder gerösteten Zwiebeln oder angebratenen Schinkenwürfeln usw. usw. Der Phantasie sind hier kaum Grenzen gesetzt. Other popular versions are with us some milk instead of water, adding some rye flour or oatmeal or poppy or sesame seeds or hazelnuts or almonds or sunflower seeds or cheese or fried onions or fried ham cubes, etc., etc. The fantasy here is virtually unlimited.

Auch die Backtemperatur und -zeit kann man etwas variieren. The baking temperature and time can vary somewhat. Mailin hat die Brötchen früher zum Beispiel zunächst 15 Minuten bei Umluft gebacken und dann noch einmal Wasser darauf gesprüht. Mailin to bake the rolls earlier, for example, initially for 15 minutes at convection and again sprayed water on it. Anschließend hat sie die Brötchen dann noch mal 10 Minuten mit Ober-/Unterhitze gebacken. Then she baked the bread then another 10 minutes with top and bottom heat.

Siehe auch: See also:

* Laugenbrezel backen Pretzel Bake

* Pizza backen Pizza

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Belegte brotchen

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Monday, February 09, 2009

Belegte Brötli / Lachsbrötli Sandwiches

One of the most eye-catching product in all of the Swiss bakeries are the belegte brötli and lachsbrötli, or aspic-coated, open-faced sandwiches. (And in response to my last post, the brötli sandwiches were my favorite purchase from Zurich's farmers market.)

After scouring the web, I discovered that "brotli" translates into "an open-faced sandwich," and therefore, is much like a French tartine. However, different from most open-faced sandwiches, brötli sandwiches are encased with a thin blanket of gelatin made from rich meat consummé.

If you are interested in traveling to Switzerland, do try out a brötli sandwich. Also, feel free to check out some of my other Zurich-related posts, here:

• Farmers Market in Zurich's Central Train Station

9 comments:

The way the light reflects off the aspic. how can it be anything but good!

I love these old fashioned sandwiches! I'm glad you liked them.

The "glistening" factor is totally there KirkK!

The sandwich looks great but I just don't know about aspic.

hey PE, so yummy!

This post talks about the various words

Wow, I've never seen these types of sandwiches before, but they sound really hearty and decadent!

Aspic is worth a first taste Sara, it just tastes like a savory (but cold) broth, although the unfamiliar texture may be a bit off-putting.

hmmm now that's a truly intriguing concept, I guess it can also help keep the sandwich fresh? It looks like something you would see in Japan!

That is an interesting theory Foodhoe, I thought the bread would be soggy, but it wasn't too bad! That is quite a surprise to me, and I wonder how these sandwiches are made. But I do see your point that bacteria may be kept out by the jello coating.

Thank you for taking the time to leave a comment! I read and enjoy every comment, and will try to reply if time permits. If you have a blog, please leave a link. I love to discover new and delicious sites!

Marco Tschirpke: Empirisch belegte Brötchen

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Malvorlage belegtes Brötchen

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Belegte Brötchen Schnelle einfache Rezepte Rama Einfache Rezepte für Belegte Brötchen: Ideen zum Picknick, als Schulbrot, zum. Der Belag ist einfacher und meist nicht so teuer, wie für. Jedes Brot-Rezept beziehungsweise Brotbelag-Rezept hat bei mir drei Stullen. Belegte Brötchen Rezepte - Belegte Brötchen Rezepte - Die besten Rezepte für belegte Brötchen.

Belegte brote Rezepte Hausmittel Frag-Mutti Belegte Brote müssen nicht langweilig sein - nicht nur für Kinder. Und was so ein belegtes Brot alles kann, werden Sie sehen, wenn Sie die folgenden Rezepten aus.

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