Kaiser roll

The kaiser roll (also Kaiserweck (s) or Kaiser rolls ) is a rich crust, crusty ( crispy ), star-shaped incised white bread originally from Austria. The Mindestausbackgewicht is as with other white bread 46 g, smaller forms are called Jour - pastries. It will be offered with a weight up to 80 g variants. In contrast to the handmade Viennese Kaisersemmel generally shorter production steps, the use of machinery and the addition of rye flour for wheat flour are possible.

Name origin and meaning of kaiser roll

Who is the inventor of kaiser roll, can not understand manner. In a story told to have invented around 1750 Kayser bread a Viennese baker named Kayser. He recognized the taste improvement by increasing the crustal component. Another story called the Bakers' as a name. In the 18th century, the price and the weight of the bread were set out in a statute. The high price of flour did not allow for a reasonable profit margin. In 1789, therefore, sent a deputation to the Bakers Emperor Joseph II to ask for a free pricing for the bread. The emperor was impressed by the craftsmanship of the baker so that he approved the removal of the bread of the Articles of Association and the roll was called from now on kaiser roll.

Other stories suggest that as much since the reign of Emperor Franz Joseph I. 1848-1916 was the term " Emperor " in connection with food and drinks soon as maximization, which one gave the best of its kind. Another possible origin of the name is the derivation from the Italian "a la casa" ( " house style ").

Kaiser rolls there is evidence already at the court of Maria Theresa in the 18th century. Kaiser rolls can be seen in a painting of Court Painter Martin van Meytens. The painting, which was created 1760-1770 and is in the Schönbrunn Palace, is the royal table in the Great Antecamera the Vienna Hofburg dar.

In the 19th century someone who does not eat Kaiser rolls, but instead was in Vienna " mouth cakes " or even " Schusterlaberln " as poor.

Vienna Kaisersemmel

The Vienna kaiser roll (also hand roll ) is a variant of the kaiser roll. The Austrian Food Code it is known as " white bread " in the Codex Chapter B 18 " bakery products ", the subchapter " biscuits (cookies ) " defined. It is a hand- knitted, crust- rich, rösches ( crispy ), star-shaped incised wheat biscuits. It is characterized by a long dough process, which must be at least two hours. It is used in Austria, especially in Vienna. She has also been included in the traditional foods of Lebensminsteriums for all of Austria, particularly Vienna register.

For the preparation of bread dough, there are two possibilities: the direct ( one-step ) or indirect ( stepwise ) dough. A sponge (mixture of flour, water and yeast) is prepared before the preparation of the main dough. This is then mixed with flour and other ingredients to the main dough. Dough temperature should be about 25 ° C.

The dough is traditionally kneaded slowly by hand until the dough has a smooth surface. In the generation with the help of machines, the ingredients are mixed and the dough is then kneaded intensively. During the following left to stand for a total of two hours, the dough is loosened. In this rest period the dough is crashed four times. Thereafter, the dough is now balanced and shaped so that a smooth surface is created in the technical language this means that the dough is " cut ". The price of a roll dough weight is around 56 g The polished pieces you about dust with flour and roll it with both hands back and forth. The molds are covered and get a short 15-minute rest period.

To work ( forms ) with the hand light rye flour is recommended: The five parts of the bread, the so-called alkalis, tear better and the star of the bread is beautiful.

After resting the dough piece is knocked into a round spot and then the bases are molded by hand. The dough is compressed thereby. The result is a juicy, compact inner workings of the hand roll, reminiscent of cotton wool. Finally, the first and the last liquor are pressed firmly together. The thus-shaped cakes you put the star down on a towel. The cakes are covered and pressed slightly flat. Before baking the cakes are slightly wetted with water.

Input in the Austrian language

The term " crack like a kaiser roll " will be " almost broke " associated in Austria.

Trivia

In the Austrian detective series Kommissar Rex the preference of the four-legged protagonist for kaiser roll with extra sausage is a running joke.

Media

Non-fiction

• R. Havel, JE Stoeger: Special expertise for bakers. Austrian Commercial Verlag, Wien 1984, ISBN 3-85207-762-1, pp. 104, 111
• A. Mar et al: Textbook of bakery. Trauner Verlag, Linz, 2007, ISBN 978-3-85499-201-1, pp. 261-266, 276f, 282f, 893-894.
• Heinz Dieter Pohl: from apple strudel to plums. Little Handbook of Austrian cuisine language. Babicky, Vienna 2008, ISBN 978-3-8000-7369-6, p 58
• C. Schünemann, G. Trust: Technology of production of baked goods. Trade Kund Royal textbook for bakers and bakers. 9th edition. Guild specialist publisher, Allfeld / canvas 2005, ISBN 3-7734-0150-7, pp. 67, 89, 100-102.
• Gerd Wolfgang Sievers: Genussland Austria. What kitchen and cellar to offer. Leopold Stocker Verlag, Graz 2007, ISBN 978-3-7020-1166-6, page 292

Film

• 2010: The Vienna bread - a small cultural history, TV documentary, Alexander Schukoff film in cooperation with the City of Vienna / on behalf of the ORF, Vienna 2010, 24 minutes.