Working from home more than ever before, where breakfast previously was often nothing more than an afterthought it is now celebrated with great emphasis. Making the start into the day something special even on a normal weekday.
In fact, personally I am one of those people that have moved from a quick coffee before running out of the house to the point where my breakfast has become quite elaborate at times.
That said, I still prefer dishes that I can put together quickly, with not too many ingredients needed to keep the time spend in the kitchen as short as possible.
That’s where Bürli, the classic Swiss breakfast bread, comes into play.
There is possibly no other bread that can be made as easily, reducing the risk that it is not turning out perfectly basically down to zero.
The dough is made in just a few minutes and will rest in the fridge overnight. Which means, it will be ready in the morning and all you need to do to finish the Brüli is putting them into the oven.
Now all that remains is making some coffee and some half an hour later you will have a lovely breakfast waiting to be devoured.
For 6 small Bürli
200 g all-purpose flour
50 g rye flour
½ teaspoon salt
10 g fresh yeast
In a large bowl, mix both flours with the salt.
In a different bowl, crumble the yeast in 170 ml warm water and let dissolve. Add the yeast mixture to the flour and blend together until obtaining a smooth dough.
On a lightly floured work surface, continue to knead the dough for 2 minutes then form into a ball. Transfer to a medium sized bowl, cover with a cloth and put in the fridge for at least 10 hours,
Preheat oven at 250°C with a baking pan inserted on the second rail from the bottom.
Take the dough out of the fridge (it will have roughly doubled in size), lightly dust it with some flour then divide into 6 pieces. Roll into little balls but do not knead.
Transfer to the baking pan and bake for 20 minutes until the Bürli are lightly golden-brown.
Take out of the oven and let cool.