Silserbrötli

Instructions

1. Put all the ingredients, starting with the milk, into the food processor and knead on a low setting. After about 2-3 minutes of kneading, increase the kneading speed and continue kneading the dough for 10-12 minutes.
2. Then test the dough with the window test. If the dough is still sticky and tears, continue kneading until it passes the window test. Due to the long proofing time, this is a fairly firm dough, don't worry.
3. Shape the dough into a ball and put it back into the food processor. Then cover the dough with cling film and leave to rise at room temperature for 1 hour.
4. After 1 hour, portion into 90 g pieces of dough. Shape the dough pieces by hand on an unfloured work surface into evenly sized round balls.
5. Place the shaped pieces of dough on a baking tray lined with baking paper with sufficient space between them, cover with a pastry cloth and place in the fridge for 18-24 hours (or overnight).
6. Prepare the sodium hydroxide solution in a medium-sized bowl. If not already mixed, always add the water first and then the sodium hydroxide.
7. Using gloves, dip the dough pieces individually into the caustic soda solution for 5-6 seconds and allow to drain well.
8. Then place the rolls on a baking tray lined with two sheets of baking paper.
9. Preheat the oven to 220 degrees top/bottom heat.
10. Cut the leavened dough pieces crosswise with a sharp knife, with the blade at about 45 degrees. If necessary, sprinkle a little pretzel salt over the dough pieces.
11. Bake the rolls in a preheated oven for approx. 15-17 mins. until crispy.
12. After baking, sprinkle or brush the buns with a little water while they are still hot to give them a nice shine.