Butter sandwiches

For +/- 16 sandwiches


  • 500 gr aveve mix for luxury bread
  • 200 gr lukewarm water
  • 1 egg + 1 beaten egg for toss
  • 8 g salt
  • 50 gr unsalted butter at room temperature
  • 15 gr Bruggeman instant yeast


Put water, salt, flour, egg, butter in pieces and the yeast in a mixing bowl of the food processor.
Knead on low speed for a few minutes until everything is mixed, if the dough is still a bit too dry, add a little bit of water. then turn up a gear and let the dough knead for 10 minutes until it is smooth and no longer sticks to the bowl.

Let it rest for 30 minutes under plastic wrap in a warm place.

Lightly dust work surface with flour. Turn out the dough and knock the air out of the dough.
Now make portions of approx. 50 g of dough, round them up. Let rest for another 15 minutes under foil.

Flatten the balls so that the air is out again, turn over so that the closure that you made when rounding up is facing up. Now make it into an elongated piece of dough by rolling up the dough firmly. Make the ends more pointed .

Place them on a baking tray lined with baking paper, with plenty of space in between. They will double in volume when rising and baking.

Let the sandwiches rise under plastic wrap and in a warm place for at least 60 minutes. Depending on the heat where you let them rise, this can even take up to 90 minutes. They should have doubled in volume.

In the meantime, preheat the oven to 230°C, top and bottom heat.

After rising , carefully toss the sandwiches with the beaten egg and a soft brush . Make sure you don’t break the wicker!

Then bake the sandwiches for 7 to 8 minutes in the preheated oven.
Let them cool on a rack.

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