Emmentaler AOP Bänz

Ingredients

Ingredients for 4 servings

Recipe by Zoe Torinesi

20 g fresh yeast
1 tsp sugar
250 ml lukewarm milk/water mixture (half and half)
500 g ‘Zopf’ flour (wheat flour enriched with spelt)
2 tsp salt
60 g butter, softened and cubed
1 egg
180 g cave-aged Emmentaler AOP, finely grated
Fresh thyme leaves, optional

For coating and decorating:

1 egg yolk
3 tbsp milk
Sultanas and almonds for eyes and buttons

Star of the dish

Emmentaler AOP cave-aged

Preparation

Chäs-Bänz mit Emmentaler AOP. Ein Rezept von Zoe Torinesi

Mix the yeast and sugar with the milk/water mixture.
Leave to stand for 10 minutes.
Mix the flour and salt in the food processor’s mixing bowl. Add the yeast/milk mixture, butter and egg. Knead at a medium speed for approx. 8 minutes until smooth. If the dough is too moist, add a little more flour. Add the cheese and thyme leaves (if desired) and knead briefly into the dough. Note: the dough can also be kneaded by hand. This takes around 12 minutes.
Shape the dough into a ball. Cover the bowl with a damp cloth and leave to sit in a warm place for 60–90 minutes until the dough has doubled in volume.
Divide the dough into 4 pieces, shape to look like little men and place on a tray lined with baking paper. Decorate with raisins and almonds as desired and leave to sit for another 30 minutes. Video on how to shape bread roll men.
Whisk the egg yolk and milk and brush the mixture onto the little men. Bake in the middle of an oven preheated to 180°C top/bottom heat for 20–25 minutes. Leave to cool on a rack.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Emmentaler AOP Bänz

Ingredients for 4 servings

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