Perfect for breakfast, snack time, and even fantastic for children's parties, today's recipe features delicious Swiss buns. Golden on the outside and with a soft, moist dough on the inside, thanks to the addition of honey, these Swiss buns can also be served filled with jam, pastry cream, or savory options like ham and cheese, Roquefort, or cream cheese mixed with fine herbs. Surprise your family with a simple, unique, and delicious recipe.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, mix the flour with the salt. Make a well in the center and add the crumbled yeast, lightly beaten eggs, sugar, honey, and softened butter. Gradually incorporate the milk while mixing the ingredients from the center, forming the dough.
Once the dough is formed, knead it on a countertop lightly dusted with flour until you achieve a smooth and elastic dough. If necessary, add a little more flour, but not too much, as the dough should remain soft and homogeneous to rise easily.
Place the dough in a bowl, cover it with plastic wrap or a kitchen towel, and let it rise until it doubles in size, approximately one hour.
After the dough has risen, remove it from the bowl and divide it into portions about 12 cm in size. Shape each portion into round buns.
Place the Swiss buns on a baking sheet that has been greased and floured, ensuring they are spaced apart to allow room for them to expand while baking.
Let the buns rest for about 30 minutes to rise again.
Bake the Swiss buns for about 10 minutes in a preheated oven at 180°C. Before baking, brush them with a little milk to give them a shiny finish.
Once the buns are cooked and golden, remove them from the oven.
Ensure the milk is at room temperature to help the yeast activate properly.
Avoid adding too much flour while kneading, as the dough should remain soft and elastic.
Brush the buns with milk before baking for a shiny and golden finish.
You can fill the buns with sweet or savory fillings after baking for added flavor.
Can I use dry yeast instead of fresh yeast?
Yes, you can substitute fresh yeast with dry yeast. Use about 13 g of dry yeast as a replacement.
How do I know if the dough has risen enough?
The dough should double in size and feel light and airy when touched.
Can I freeze the buns?
Yes, you can freeze the buns after baking. Let them cool completely, then store them in an airtight container or freezer bag.
What other fillings can I use?
You can use jam, pastry cream, ham and cheese, Roquefort, or cream cheese mixed with fine herbs as fillings.
How do I store leftover buns?
Store leftover buns in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
