This recipe takes you on a delightful 48-hour journey to create authentic Speckbrötchen, a beloved German specialty. While the name might sound simple, the magic lies in the 100% hydration milk dough, which undergoes a slow, cold fermentation for two days. This patient process develops incredible flavor and a wonderfully airy, tender crumb that's simply irresistible. The generous addition of savory bacon cubes is perfectly complemented by the creamy, melted raclette cheese on top, making each bite a harmonious blend of textures and tastes. This isn't just a bread roll; it's a testament to the beauty of slow food, perfect for a hearty breakfast, a rustic brunch, or as a savory side to any meal.
12 Portions · 2,665 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
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Add 300 ml of milk to a large bowl.
Stir 5 g of instant yeast into the milk until dissolved.
Add 300 g of flour to the bowl.
Incorporate 10 g of honey into the mixture.
Mix all ingredients thoroughly until you achieve a smooth, lump-free batter.
Cover the bowl tightly with plastic wrap.
Refrigerate the poolish for 24 hours.
Remove the poolish from the fridge.
Pour 700 ml of milk into a separate container.
Add 40 g of salt to the milk and stir until it completely dissolves.
Pour the salted milk into the bowl containing the poolish.
Add the remaining 700 g of flour to the bowl.
Mix all ingredients until a cohesive dough forms.
Knead the dough on a lightly floured surface until it becomes smooth and elastic.
Gently fold in the 380 g of bacon cubes into the dough.
Continue kneading until the bacon is evenly distributed throughout the dough.
Cover the bowl with plastic wrap again.
Refrigerate the dough for another 24 hours.
Place a heat-safe dish filled with water on the bottom rack of your oven to create steam.
Preheat the oven to 200-220°C (390-430°F).
In a small bowl, combine the 4 egg yolks and a splash of milk.
Whisk the mixture until it forms a smooth egg wash.
Take the fermented dough out of the fridge.
Transfer the dough directly onto a sheet of baking paper.
Divide the dough into 12 equal pieces (or desired number of servings).
Shape each piece of dough into a neat ball.
Place the dough balls onto a baking tray lined with fresh baking paper, leaving some space between them.
Generously brush the tops of all dough balls with the prepared egg wash.
Carefully place the baking tray with the dough balls into the preheated oven.
Bake for approximately 20-25 minutes, or until the dough balls are beautifully golden brown.
Remove the baking tray from the oven.
Immediately place 1 slice of raclette cheese on top of each hot dough ball.
Move the baking tray to the top rack of the oven.
Turn on the broiler setting.
Heat briefly for about 2-3 minutes until the raclette cheese melts slightly and becomes bubbly.
Flora Petrova
(edited)They turned out amazing
10/10
Marcel Aichberger
Beloved by everyone. Very soft bread. The cheese very strong in a good way if one likes that, else just replace with a milder one.
10/10
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