in Germany

Berliner Schrippen and poppy seed rolls

updated

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Ingredients for 1 servings:

  • 500 g wheat flour, type 550
  • 500 g wheat flour, type 1050
  • 560 g Lager beer, light Bavarian
  • 50 g yeast, fresh, dissolved
  • 40 g margarine
  • 20 g salt
  • 5 g sugar
  • 4 g baking malt
  • Poppy seeds for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with Bavarian beer

Mix the yeast with 1 teaspoon of flour in 1/2 cup of lukewarm water. Let stand for 1/2 hour to dissolve. Then knead with the remaining ingredients and let rise for two 20-minute periods. For the rolls, form into palm-sized, oblong dough balls and score them. For the poppy seed rolls, do not score them; brush with a little water and sprinkle with poppy seeds. Bake at 220°C for 18-25 minutes, steaming at the beginning.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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