When I was a child I loved looking at the windows of patisseries, with their assortment of cakes, pies and pastries. I loved (and still love) sweets lifelong, the classics. I remember the swiss with special fondness, how I enjoyed them split in the middle, grilled with a little butter and jam!
Unfortunately nowadays it is difficult to find them. Another type of confectionery has been displacing this traditional bun. Simple, but delicious. Soft and fluffy, a swiss bun well done it is a true delicacy. For those who also miss it, here is the recipe.
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We prepare a preferment to improve the conservation and flavor of the buns. To do this, in a wide and deep container, mix 50 g of flour, 50 g of milk and all the yeast, cover with a cloth and let it ferment until it has risen and is bubbly.
Add all the remaining ingredients except the butter. Knead for about 15-20 minutes or until the dough is smooth. We spread it on the counter and add the butter in gobs. Continue kneading until the dough is smooth and elastic.
Make a ball with it and put it in an oiled bowl, cover it with a cloth and let it ferment again until it doubles in volume. Depending on the temperature at which it is found, the process can last more or less.
When it has doubled in volume, we pass it to the floured worktop and press it down hard with our hands. We divide it into eight portions of equal weight and round them. Place them on a baking tray covered with parchment paper.
Cover again with a cloth and let rise one last time. When they have doubled their volume, brush them twice with beaten egg, waiting a few minutes before repeating. Make a relatively deep central cut with a very sharp knife.
Moisten the sugar to decorate the Swiss with a few drops of water, stir and spread over the Swiss. Bake in the lowest part of the oven, preheated to 205ºC with top and bottom heat, for 12-14 minutes or until golden brown.
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With what to accompany the Swiss roll
As I mentioned in the intro, the swiss bun it is delicious if you cut it in half and mark it on the grill with a little butter. Then you finish it with the jam that you like the most and that’s it. You don’t need anything else.
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The news
Swiss Bun: Recipe for a Basic Pastry Classic (Worth Reclaiming)
was originally published in
Direct to the Palate
by Carmen Aunt Alia.