Swiss Sweet Buns

These Swiss sweet buns are soft, lightly sweet, and perfect for breakfast or an afternoon snack.

They have a tender crumb, a golden top, and just enough sugar to give them that classic bakery-style finish.

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Ingredients

• 4 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 1/3 cup plus 1 tbsp granulated sugar
• 1 cup warm whole milk
• 2 large eggs
• 6 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 large egg, for brushing
• 2 tbsp granulated sugar, for topping

Preparation

1. Place the flour in a large mixing bowl. Add the yeast, sugar, and salt, and stir briefly to combine.
2. Add the warm milk, eggs, and vanilla extract. Mix with a wooden spoon or your hands until a rough dough begins to form.
3. Add the softened butter a little at a time, mixing as you go.
4. Transfer the dough to a lightly floured surface and knead for 10 to 12 minutes, until smooth, soft, and elastic. If the dough feels slightly sticky at first, keep kneading before adding more flour.
5. Shape the dough into a ball and place it in a lightly buttered bowl. Cover with a clean kitchen towel and let rise for about 1 hour, or until noticeably doubled in size.
6. Turn the dough out onto the counter and gently press it down to release excess air.
7. Divide the dough into 10 to 12 equal portions.
8. Shape each portion into a smooth round bun by tucking the edges underneath and gently rolling it against the work surface.
9. Arrange the buns on a baking sheet lined with parchment paper, leaving enough space between them to expand.
10. Cover loosely and let rise again for 30 to 40 minutes.
11. Use a sharp knife to make a shallow cross-shaped cut on top of each bun.
12. Beat the remaining egg and gently brush the tops of the buns.
13. Sprinkle a little granulated sugar over each one.
14. Bake in a preheated 350°F oven for 18 to 22 minutes, or until golden brown.
15. Remove from the oven and let the buns rest on the baking sheet for a few minutes before transferring them to a wire rack.

Tips and Advice

• The milk should be warm, not hot, so it does not damage the yeast.
• Use softened butter rather than melted butter for a better dough texture.
• Avoid adding too much extra flour, or the buns can turn out dry.
• Kneading well helps create a lighter, softer crumb.
• Try to make the portions similar in size so they bake evenly.
• The second rise is important for achieving a soft and airy texture.
• Make the cuts shallow so the buns keep their shape while baking.
• For a slightly shinier finish, mix the egg wash with 1 tablespoon of milk.
• Sprinkle the sugar on just before baking so it stays on the surface.
• If the tops brown too quickly, loosely cover them with foil during the last few minutes.
• Once completely cool, store them in an airtight container to help keep them soft.

They are especially good while still slightly warm, with a soft buttery crumb and a delicate sweetness.