Spanisch Brötli

Spanish Brötli
Alternative names Spanisch Brödli, Spanischbrötli, Spanischbrödli
Type Pastry
Course Dessert / snack
Place of origin Switzerland
Region or state Baden
Creator Traditional food / The Spaniards
Serving temperature At room temperature or just after cooling
Main ingredients Flour, hazelnuts, apricot jam
Cookbook: Spanish Brötli  Media: Spanish Brötli

Spanisch Brötli (Spanish bun, also known as Spanisch Brödli, Spanischbrötli or Spanischbrödli) is a speciality pastry from Baden, Switzerland.

General Description

Spanish Brötli is a light, flaky pastry filled with a mix of roasted, crushed hazelnuts and apricot jam. Its structure has a square of dough for the lower portion, apricot and hazelnut filling for the middle portion, and a square of dough for the upper portion. It has an "X" (or "cross") cut into the top to allow for the food to vent hot air during baking.

Ingredients

Common Brötli ingredients include:

History

Spanish Brötli were first mentioned in a 1701 book by Samuel Hottinger about the city and baths of Baden. Brötli were very popular among wealthy people of Zürich, so their servants had to go 25 km to Baden by foot in the night to be able to buy brötli very early in the morning and to bring them back to the breakfast.

When in 1847 the Swiss Northern Railway, the first railway line in Switzerland, was opened, connecting Zürich and Baden. This allowed Spanish Brötli to be brought to Zürich in just 45 minutes. Because of that usage of the line it's been called Spanisch-Brötli-Bahn since those times.

During the 20th century these pastries fell out of favour and were almost forgotten until local bakeries revived the recipe in 2007, creating some new variants. Nowadays the pastry is sold under a trademark Spanischbrödli.

See Also

External links

This article is issued from Wikipedia - version of the Saturday, February 20, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.