Zürcher Murren
Encyclopedia
Zürcher Murren, also called pain bernois, Bernerweggen, Spitzweggen, geschnittene Weggli or Zackenweggen are a type of bread roll
traditionally made in the German-speaking part of Switzerland and, more rarely, in the Romandie.
State Archives from 1508. Detailed descriptions of the pastry are found in late 19th century sources and match the contemporary appearance of the Murren closely. Research by Swiss food historians indicates that the Murren were a specialty of Zürich's bakers up until the 20th century, at which time they became popular in other parts of Switzerland, with the exception of Ticino
where they are almost unknown. Up until late into the 20th century, Murren were a treat for feasts, as white flour
was too expensive for everyday consumption by most people.
While the breadroll is known as Zürcher Murren (or Zürimurre in the local dialect) in the canton of Zürich
, it is referred to as Berner Weggli or Weggen ("Bernese breadrolls") in the canton of Berne
and in the Romandie, and under generic terms such as Spitzweggen ("pointy breadrolls") elsewhere in Switzerland. The etymology of the word Murren is unclear. It may be derived from Middle High German
murr ("blunt"), from Spanish or Portuguese morro ("round") or from Dutch murw ("brittle").
, butter
, yeast
, a pinch of salt and sugar, malt
and a leavening agent
. These ingredients yield a stringy, elastic dough that is allowed to rise for 30 minutes, before it is mechanically divided into small pieces.
The pieces are again allowed to rise for half an hour in a heated closet, and are then superficially sliced with a special tool to produce five cuts that result in the Murrens characteristic points after baking. The Murren are coated with eggyolk and baked at 210 °C (410 °F) for 20 minutes, until they are a golden brown colour.
of incautious eaters.
Commercially, Murren are less significant than the similar and more popular Weggli, although they are generally available in bakeries and supermarkets across northern and central Switzerland.
Bread roll
A bread roll is a piece of bread, usually small and round and is commonly considered a side dish. Bread rolls are often used in the same way as sandwiches are—cut transversely, with fillings placed between the two halves.-Various forms:...
traditionally made in the German-speaking part of Switzerland and, more rarely, in the Romandie.
History and name
The first recorded mention of the Murren is found in a document in the ZürichZürich
Zurich is the largest city in Switzerland and the capital of the canton of Zurich. It is located in central Switzerland at the northwestern tip of Lake Zurich...
State Archives from 1508. Detailed descriptions of the pastry are found in late 19th century sources and match the contemporary appearance of the Murren closely. Research by Swiss food historians indicates that the Murren were a specialty of Zürich's bakers up until the 20th century, at which time they became popular in other parts of Switzerland, with the exception of Ticino
Ticino
Canton Ticino or Ticino is the southernmost canton of Switzerland. Named after the Ticino river, it is the only canton in which Italian is the sole official language...
where they are almost unknown. Up until late into the 20th century, Murren were a treat for feasts, as white flour
Flour
Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...
was too expensive for everyday consumption by most people.
While the breadroll is known as Zürcher Murren (or Zürimurre in the local dialect) in the canton of Zürich
Canton of Zürich
The Canton of Zurich has a population of . The canton is located in the northeast of Switzerland and the city of Zurich is its capital. The official language is German, but people speak the local Swiss German dialect called Züritüütsch...
, it is referred to as Berner Weggli or Weggen ("Bernese breadrolls") in the canton of Berne
Canton of Berne
The Canton of Bern is the second largest of the 26 Swiss cantons by both surface area and population. Located in west-central Switzerland, it borders the Canton of Jura and the Canton of Solothurn to the north. To the west lie the Canton of Neuchâtel, the Canton of Fribourg and Vaud. To the south...
and in the Romandie, and under generic terms such as Spitzweggen ("pointy breadrolls") elsewhere in Switzerland. The etymology of the word Murren is unclear. It may be derived from Middle High German
Middle High German
Middle High German , abbreviated MHG , is the term used for the period in the history of the German language between 1050 and 1350. It is preceded by Old High German and followed by Early New High German...
murr ("blunt"), from Spanish or Portuguese morro ("round") or from Dutch murw ("brittle").
Production
Like the Weggli, another traditional Swiss breadroll, Murren are made of white flour, milkMilk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
, butter
Butter
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
, yeast
Yeast
Yeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with 1,500 species currently described estimated to be only 1% of all fungal species. Most reproduce asexually by mitosis, and many do so by an asymmetric division process called budding...
, a pinch of salt and sugar, malt
Malt
Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air...
and a leavening agent
Leavening agent
A leavening agent is any one of a number of substances used in doughs and batters that cause a foaming action which lightens and softens the finished product...
. These ingredients yield a stringy, elastic dough that is allowed to rise for 30 minutes, before it is mechanically divided into small pieces.
The pieces are again allowed to rise for half an hour in a heated closet, and are then superficially sliced with a special tool to produce five cuts that result in the Murrens characteristic points after baking. The Murren are coated with eggyolk and baked at 210 °C (410 °F) for 20 minutes, until they are a golden brown colour.
Consumption and significance
Murren are best when freshly baked, as the dough is quick to dry out. They are traditionally eaten at breakfast with jam, honey or butter; or as a snack with a chocolate branche. The five spikes are the Murrens hardest part and may hurt the palatePalate
The palate is the roof of the mouth in humans and other mammals. It separates the oral cavity from the nasal cavity. A similar structure is found in crocodilians, but, in most other tetrapods, the oral and nasal cavities are not truly separate. The palate is divided into two parts, the anterior...
of incautious eaters.
Commercially, Murren are less significant than the similar and more popular Weggli, although they are generally available in bakeries and supermarkets across northern and central Switzerland.
Further reading
- Schweizer Bäckerei, Richemont Fachschule, Luzern, 2006.
- 1954, Nr. 4., Fachschule Richemont Luzern, ab 1945.