What we know as Swiss buns or milk buns are sweet rolls of soft consistency and irresistible flavor. Normally, these very spongy buns for breakfast or snack are served accompanied by tea and some homemade jam, although … for tastes, the colors! This brioche milk bread is a real delight and the best of all is that It is very easy to do, so don be afraid and encourage you to prepare your first bread at home with this recipe for homemade Swiss buns, also known in other places like half nights.
| 🚻 10 Diners | 🕘 3h | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make homemade Swiss buns: |
| 100 milliliters of milk 150 milliliters of water 100 grams of sugar (½ cup) 100 grams of butter 40 grams of bakery yeast 550 grams of flour ½ teaspoon of salt 1 egg sugar ) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make homemade Swiss buns:
1. We start doing the mass of the Swiss. To do it correctly begins by mixing warm milk with water, sugar and butter until all ingredients are integrated well.
Trick: It is important that to prepare these spongy Swiss buns you use butter since with margarine the recipe may not stay well.
2. Next, add the yeast, salt, half of the flour and knead so that everything is well integrated. Then, it begins to incorporate the rest of the flour, little by little, until you get an elastic and soft dough, that does not stick to the fingers.
Trick: You can add a little more flour if you consider it necessary.
3. Let the dough of the spongy Swiss buns pour a ball until double its volume in a bowl or container (from 1 to 2 hours).
4. To make bread pollitos divide the dough into 70-90 grams and shape balls with them (boléalos). Apart, prepare an oven tray lined with vegetable or sulfurized paper.
5. Place the mass balls of the Swiss in the baking sheet leaving a good separation between them, since they will double their volume during the second fermentation. Let them ferment in an area free of currents covered with a clean cloth until they bend their size.
6. When the bread bollitos have led, ask them with the whipped egg yolk, make a cross-shaped cut with a sharp knife (this is called Greñar the bread) and sprinkle the milk buns or half nights over above moistened and caked sugar with a little water.
7. With the preheated oven at 200 ºC, cook the milk breads for 10-15 minutes until they are very golden.
8. Enjoy these rich homemade Swiss buns leaving them to cool and serve them at breakfast along with a little butter and fruit jam for example. And if you like this type of milk bun, we recommend you try this chocolate brioche recipe. ..spectacular!
Trick: You can keep the spongy Swiss buns in the fridge for 3 days well stored in hermetic bags or for a longer time in the freezer in freezing bags.
