ReceptnaptárBerliner Schrippen (crusty Berlin breakfast rolls)
The Berliner Schrippe is the emblem of the Berlin breakfast: a roll with a crisp crust, soft inside and decorated with a lengthwise slash. With fresh butter and jam or an egg it is simple yet unforgettable. Baking with steam gives the thin, crisp crust.
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Method
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- Knead the ingredients into a smooth, elastic dough for 8-10 minutes and let rise, covered, for 1 hour.
- Divide the dough into 8 pieces, shape into ovals and place on a baking tray lined with baking paper.
- Slash the center lengthwise with a knife and let rise for another 30 minutes.
- Brush with water or egg.
- Bake in an oven preheated to 220°C, with a dish of water on the oven floor for steam, for 18-20 minutes.
- Cool on a rack and serve with butter, jam, cheese or cold cuts.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The steam from a dish of water in the oven is essential for the crisp crust.
- Do not over-knead the dough, but it should be elastic.
- Best fresh, but also good toasted the next day.
Frequently asked questions
How does it differ from a Hungarian zsemle?
They are similar, but the Schrippe is less sweet and has a thinner crust.
Can I freeze them?
Yes, once cooled in a bag for 1-2 months; refreshed in the oven they are crisp again.
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