SAMYRA EGLI'S RECIPES
At the beginning is a loaf of sourdough bread. Samyra Egli shows what can be served with it in two of her three recipes: a beaten butter that needs nothing more than a fresh slice. A Panzanella for all that remains of the previous day. And their unforgettable cinnamon rolls, which have been part of their repertoire for years. We have the recipes for you and we wish Bon Appétit.
Beaten butter
250 g soft butter
50 ml buttermilk
2 - 3 g salt
Beat the butter with the hand mixer for about 10 minutes until light and frothy. Stir in the buttermilk and salt and beat for another 5 minutes until the consistency is reminiscent of whipped cream. Serve immediately.
Panzanella
(For 4-6 persons)
4 thick slices of old bread, roughly torn
120 gr. Parmesan
4 ripe tomatoes (different varieties)
1/2 red onion and some green from a spring onion
3 tbsp red wine or sherry vinegar
1/4 tsp salt
250 ml olive oil
1 cucumber of lettuce
1 bunch basil
The bread in a Rim-Plate Mix with 3 tbsp olive oil and a pinch of salt, plane the parmesan over and roast in the hot oven for 10 to 15 minutes until everything is golden brown.
For the vinaigrette, halve the tomatoes across and squeeze out the halves like a lemon over a bowl to loosen the seeds and juice. Add the onion, vinegar and salt, stir and stir in the olive oil.
Cut the squeezed tomato halves into about 2.5 cm pieces, peel the cucumber and cut into fine strips lengthwise with a vegetable slicer. Mix the baked bread cubes, tomatoes, cucumber and basil, drizzle with the vinaigrette and mix well. Leave to infuse for 3 to 5 minutes, then serve.
Cinnamon rolls
(For 4-6 persons/2 ÉMAÉ STUDIO Rim-Plates)
Dough
1 tsp cardamom seeds grained
450 gr. White flour/semi-white flour
12 gr. fresh yeast
75 gr. Butter
125 ml cold milk
75 gr. Sugar
3 gr. Salt
Filling
150 gr. soft butter
125 gr. Sugar
2 tbsp cinnamon
0.5 tbsp wheat flour
Crush the cardamom in the mortar, plane the butter into thin slices. Mix cardamom, butter, yeast, milk, sugar, salt, half of the flour and 125 ml of cold water to a smooth mass. Stir in the remaining flour, do not knead. Cover and let rest at room temperature for about 1.5 hours.
Shape the dough into a smooth ball on a floured surface with the palms of your hands, tightening the surface. Place with the seam down, dust with flour and cover and let rise again for 1.5 hours, in the refrigerator for up to 10 hours.
Strain the dough into a square, coat with the filling, fold flush and flour lightly. Cut into 2 cm wide strips and place wrapped in rim plates. Let the finished knots rise for another 30 minutes and then bake at 225 Grand for 10 min until golden brown.
Photography: Laurin Bleiker
Loaction: Showroom Agosti Meier
Written by ÉMAÉ STUDIO on 9 October 2026
