Bütschella Rolls with Bio Flour
Bread baking sessions
Bütschella. We got this recipe from this cool book “Pains Maison” written by Heddi Nieuwsma & Dorian Rollin(Helvetik Publishing House). Bütschella rolls are traditional sweet rolls with lemon zest & raisins from the Graubünden region
Which Flour is best for the Bütschella?
A T55 flour is ideal for making bread, pastries & baguettes.
For our rolls we use a Bio Flour from Moulin d’Echallens. They have a wide range of cereal products & oils. Moulin d’Echallens is an artisanal mill much referred to as the “Attic of Switzerland” located in the Gros-de-Vaud region.
Due to its climate and deep soil, the region is particularly favourable for the cultivation of fields. All the cereals processed by the Moulin d’Echallens come from a controlled cultivation, respecting the “Ecological Requirements”.
With Bio Flour, grains are not treated with fertilizers and other pesticides, which make the flour clean and natural
How to make Bütschella?
We followed the steps, page 283 from the “Pains Maison” book
How to make these sweet Bütschella rolls?
Ingredients you’ll need:
500g white flour
80g sugar
1/2 cs salt
100g butter
1 egg
lemon zest
20g fresh yeast
200ml water
75g raisins
It’s time to enjoy your Bütschella rolls!
Watch it on our food channel
See the steps above in Foodspotters’s kitchen
to reproduce this at home!
The Foodspotters Team tested
our feedback
“A really soft and tasty roll with a cup of coffee or tea. You can add anything on it like soft cheese or dried meat. Goes well with raisins.”
Stefanie
Food scout
“Light and not too sweet roll. I like it.
It’s just delicious with some homemade Apricot- Orange jam from Sainte Emilia!”
Markus
guest TASTER
Behind the Bio Flour
Discover le Moulin d’Echallens
Adding some sweet touch to your rolls
We paired the Bütschella rolls with Sainte Emilia jams
We discovered the premium artisanal food products from Sainte Emilia, a food brand from Canton Neuchâtel. At Sainte Emilia “Maître Artisan Confiturier”, you’ll find a range of premium jam from classic flavours to unexpected ones such as chocolate-pear or cherry-almond.
Great jams! Full of flavour with more than 60% fruits. An absolute must for trying on your Bütschella or croissants on Sunday mornings 😉
Behind the Fruits Jams
Discover Sainte Emilia
Cooking is about creating something delicious for someone else. Ayumi Komura
Author: foodspotters
Homemade Bütschella with Bio Flour | Foodspotters
Recipe Bütschella with some Swiss Bio Flour following a recipe from the Helvetik book "Pain Maison".
Type: bread
Cuisine: Swiss
Keywords: Bütschella, swiss bread
Recipe Yield: 10
Calories: 240
Preparation Time: PT2H30M
Cooking Time: PT30M
Total Time: PT3H
Recipe Video Name: How to make Bütschella, Swiss Bread Rolls from Graubünden
Recipe Video Description: It's Swiss Bread Time. Let's make some Bütschella, Sweet Swiss Bread rolls from Graubünden with a Swiss Bio Flour from the Moulin d'Echallens! We followed a recipe from the "Pains Maison" Book.
Recipe Video Thumbnail: https://i.ytimg.com/vi/7tsG22NdUbY/hqdefault.jpg
Recipe Ingredients:
- white flour
- sugar
- salt
- eggs
- butter
- lemon zest
- fresh yeast
- water
- raisins
Recipe Instructions: Mix in the ingredients in a bowl. Shape dough into balls and place on a buttered baking sheet. Preheat the oven to 200°C and bake. Allow the rolls to cool for 20 minutes
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