This is the first post that is not dedicated to a nordic topic. But today is the 1st of August which means it’s the Swiss National Day. Thus today, I will be sharing my go-to recipe for a tradition that I have shared with my parents of the last years – on the Swiss National Days my parents and I usually meet at their place for a nice, relaxing BBQ to which I always bring 1st of August buns. So, here you go: the recipe for these delicious buns (from Migusto).
1. August Weggen
yields 8 buns
For the dough
400 g flour
1 tsp salt
1 tsp sugar
100 g durum wheat semolina (Hartweizengriess)
2,5 dl whole milk
21 g fresh yeast
75 g butter
1 egg
Mix together into a bowl the flour, salt, sugar and durum wheat semolina, create a small hollow in the middle of the mixture.
Heat the milk until its lukewarm, then combine with the crumbled yeast and stir with a spoon until the yeast has dissolved.
Add the milk into the flour mix, then add also the butter in small pieces.
Knead it all into a smooth, elastic dough and let it rest at room temperature covered with a damp towel for about 1h or until double its size.
Knead the dough again and then separate it into 8 equal pieces (ca. 110 g each). Form them into small balls and put on a lined baking tray.
Whisk the egg and coat the buns with it.
With scissors, cut a cross into the top of the buns.
Put the tray on to the middle rack, set the oven to 200°C and bake the buns for ca. 20 minutes in raising heat until golden.
Let the buns cool on a wire rack.
