Silserbrötli

Instructions

1. Place all the ingredients, starting with the milk, into the food processor and knead on a low setting. After kneading for about 2–3 minutes, increase the speed and continue kneading the dough for 10–12 minutes.
2. Then check the dough using the window test. If the dough is still sticky and tears, continue kneading until it passes the window test. Due to the long proving time, the dough will be quite firm at this stage – don’t worry.
3. Shape the dough into a ball and place it back in the food processor. Then cover the dough with cling film and leave it to rise at room temperature for 1 hour.
4. After 1 hour, divide the dough into 90 g portions. Shape the dough portions by hand into evenly sized round balls on an unfloured work surface.
5. Place the shaped dough pieces on a baking tray lined with baking paper, leaving enough space between them, cover with a tea towel and leave in the fridge for 18–24 hours (or overnight).
6. Prepare the caustic soda solution in a medium-sized bowl. If you haven’t already mixed the ingredients, always add the water first and then the sodium hydroxide.
7. Wearing gloves, dip each dough piece into the lye solution for 5–6 seconds and allow to drain thoroughly.
8. Then place the rolls on a baking tray lined with two sheets of baking paper.
9. Preheat the oven to 220 degrees (top and bottom heat).
10. Using a sharp knife, make a cross-shaped cut in the proofed dough pieces, holding the blade at an angle of about 45 degrees. If necessary, sprinkle a little pretzel salt over the dough pieces.
11. Bake the rolls in a preheated oven for about 15–17 minutes until crispy.
12. Once baked, sprinkle or brush the rolls with a little water whilst they are still hot; this will give them a lovely shine.