The Einback (sometimes called Zeilenweck or Micken, too) is a slightly sweet milk roll with fluffy crumb and soft crust. They got their special form form placing the rolls so near to each other they touch during baking.
I had them on my list of regional breads already for some time. I was fascinated by the fact, that they are only a interstage product of the Zwieback production. But the fluffy rolls gained more and more popularity on their own and at some point “Einback” became a synonym for “fluffy milk roll”.
When I bake the rolls, I decided to try them as Einback as well as Zwieback and I like both very much. The Einback is soft and fluffy and flavourful due to preferment and water roux, the zwieback is crunchy and sligthly sweet. I can’t decided which variant I like most…
- 150g flour Type 550
- 105g Water
- 1g yeast
- 3g Salt
- 150g Milk
- 30g flour Type 550
- Pâte fermentee
- water roux
- 320g flour Type 550
- 7g Salt
- 9g yeast
- 50g Egg (1 Egg Size L)
- 40g Milk
- 5g active malt
- 50g Butter
- 60g sugar
- 1 egg (beaten)
For the milk roux mix milk and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.
Mix flour, sweet starter, milk, egg, yeast, salt and spices and knead for 5 min at slow speed. Then knead 7 min at fast speed. Now add the sugar in small increments and knead until the sugar is incooperated before adding the next sugar. At last add the butter all at once. Knead to full gluten development.
Let rise for one hour temperature plus 1-2 hours in the fridge.
Divide into portions of 70g. Form a long roll and place it on a baking tray.
Proof for 90 min.
Brush with egg and at 220°C for about 18 min with steam.
Tipp: For Zwieback, cut the rolls after cooling in 1 cm thick slices and dry them at 120°C for 45 min until they are slightly brown and crisp.