Easy recipe of traditional bread in Switzerland and the rest of the world, these are already very traditional mini brioche for breakfast or snack when the weather allows us to turn on the oven and let us soak the house with this rich smell that leaves the bread.
The Swiss rolls are a recipe that you have to try filling them later with jam or custard! They are a delight to enjoy all year round or to give a basket to your neighbours.
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Times: Varies according to the climate of the country and the time of year.
Ingredients:
1° mass:
125 gr Strong flour (1 cup)
80 ml Whole milk (1/3 cup)
30 gr Sugar (2 tbsp)
7 gr Dry bread yeast (2+1/2 tsp)
Final mass:
1° Mass
375 gr of strong flour (3 cups)
165g unsalted butter (3/4 cup)
70 gr Sugar (5 tbsp)
5 gr Salt (1 tsp)
3 Eggs L
Decoration:
Water
Sugar
1 Egg room temperature
Go out
Steps:
1º We weigh and order all the ingredients, taking into account that a strong baking flour is required (between 12 and 13% of protein for every 100 grams.) This is indicated on the package in nutritional values.
2º Use the yeast that you use, activate it, since sometimes it can be expired or in bad state by bad conservation. (activate as indicated in the video)
3º Create the first dough, and since it is not much, we will knead it by hand.
4º Let it rest until the dough doubles or triples its volume.
5º Add the ingredients of the second dough minus the butter.
6º When the dough and its gluten are formed, the butter can be added little by little.
7º Once the butter has been integrated into the dough, we count in the machine a 10 minute kneading at speed 1 or 2, if you knead it by hand calculate about 15 to 20 minutes.
8º We let it rest for 1 hour or until it doubles and we shape it again to smooth the texture of the dough and give it tension.
9º Let it ferment for a minimum of an hour and a half and a maximum of 12 hours in the fridge.
10º divide into 16 portions of 60 to 62 grams.
11º Form the buns and let them ferment.
12º Preheat the oven
13º Decorate with egg and sugar.
14º Bake as shown in the video.
Translated with www.DeepL.com/Translator (free version)
16 сен 2024
