📝 About This Recipe
Originating in 18th-century Austria and becoming a staple of German bakery culture, the Kaisersemmel is the pinnacle of European bread-making. These rolls feature a distinct five-petaled crown, a shatteringly crisp crust, and a light, airy crumb that smells of malt and fresh yeast. Mastering the 'Kaiser' at home brings the nostalgic aroma of a Bavarian 'Bäckerei' right into your kitchen.
🥗 Ingredients
The Pre-Ferment (Biga)
- 100 grams Bread Flour (High protein content preferred)
- 60 ml Water (Lukewarm)
- 2 grams Fresh Yeast (Or a pinch of active dry yeast)
Main Dough
- 400 grams Bread Flour (Type 550 if available)
- 200 ml Water (Adjust based on flour absorption)
- 1 teaspoon Barley Malt Syrup (Or honey for authentic crust color)
- 15 grams Fresh Yeast (Or 5g active dry yeast)
- 10 grams Fine Sea Salt
- 30 grams Unsalted Butter (Softened at room temperature)
- 20 ml Whole Milk (For a richer crumb)
Toppings & Steam
- 2 tablespoons Poppy Seeds (Optional topping)
- 2 tablespoons Sesame Seeds (Optional topping)
- 1 cup Water (For creating steam in the oven)
👨🍳 Instructions
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1
Prepare the pre-ferment by mixing the 100g flour, 60ml water, and 2g yeast. Cover and let sit at room temperature for 12-15 hours, or at least 3 hours for a quick version.
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2
In a large stand mixer bowl, combine the pre-ferment with the main dough flour, water, malt syrup, milk, and crumbled yeast. Knead on low speed for 5 minutes.
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3
Add the salt and softened butter. Increase the speed to medium and knead for another 6-8 minutes until the dough is smooth, elastic, and clears the sides of the bowl.
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4
Shape the dough into a ball, place in a lightly greased bowl, and cover with a damp cloth. Let it bulk ferment in a warm spot for 45-60 minutes until doubled in size.
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5
Turn the dough onto a lightly floured surface and divide into 10 equal portions (approx. 80-85g each). Roll each portion into a tight, smooth ball.
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6
Cover the balls and let them rest for 15 minutes. This relaxes the gluten, making the stamping or folding much easier.
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7
To create the star pattern: Use a Kaiser stamp dipped in flour, pressing down firmly but not all the way through. Alternatively, flatten a ball and fold the edges inward in five overlapping pleats.
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8
Place the rolls upside down (pattern side down) on a linen cloth or parchment paper. This helps keep the pattern defined during the final rise.
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9
Cover and let rise for 45 minutes. Preheat your oven to 425°F (220°C) and place an empty roasting pan on the bottom rack.
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10
Flip the rolls back over (pattern side up) and place them on a baking sheet lined with parchment. Lightly mist them with water.
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11
If desired, dip the damp tops into poppy or sesame seeds. The moisture helps the seeds stick and improves the crust.
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12
Slide the baking sheet into the oven and carefully pour the cup of water into the hot roasting pan to create a burst of steam. Close the door immediately.
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13
Bake for 18-22 minutes. Halfway through, briefly open the door to let out excess steam, which ensures a crispier crust.
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14
Remove when the rolls are a deep golden brown and sound hollow when tapped on the bottom. Cool on a wire rack for at least 20 minutes before serving.
💡 Chef's Tips
Use a digital scale for precision; bread baking is a science of ratios. If you don't have a Kaiser stamp, use the back of a butter knife to gently score five radial lines from the center. Barley malt syrup is the 'secret ingredient' for that authentic German bakery taste and color. Always use steam in the first 10 minutes of baking to allow the bread to expand fully before the crust sets. Store leftovers in a paper bag to maintain crispness; plastic will make them soft and chewy.
🍽️ Serving Suggestions
Slice horizontally and spread with high-quality unsalted German butter and honey. Serve alongside a 'Wurstsalat' (German sausage salad) for a traditional light lunch. Use as the base for a 'Leberkäsesemmel' by adding a thick slice of warm Bavarian meatloaf. Pair with a soft-boiled egg and a cup of strong coffee for a classic Sunday breakfast. Accompany with a cold Weissbier and some Obatzda cheese spread.