Sugar buns Recipe
Sugar buns
Flavors of Switzerland
Total time: more than 2 hours

Prep. time: 35 minutes
Rising time: 90 minutes
Cooking time: 25 minutes

Difficulty: Average
Chef's Note

After the Christmas meal, it is traditional for children to receive, before Santa's presents, small parcels containing an orange, a bar of chocolate and a sugar bun.

To make a wreath of buns, place the balls of dough in a circle about 1 cm apart. Bake as directed, adding about 5 minutes to the baking time. 

For 10 buns

- 300 g flour
- 1/2 tsp. salt
- 40 g sugar
- 21 g fresh yeast, crumbled
- A pinch of ground saffron
- 100 ml warm milk
- 1 egg, lightly beaten
- 50 g melted butter
- Grated zest of 1 lemon
- Grated zest of 11 orange
- 2 Tbsp. raisins
- 2 Tbsp. pistachios, chopped
- 1 egg, beaten for the glaze
- 2 Tbsp. pearl sugar
  1. Combine the flour, sugar and salt; form a well.
  2. Dissolve the yeast and saffron in a little milk and pour into the well with the remaining milk, egg and butter.
  3. Add the zests, raisins and pistachios.
  4. Knead well to form a soft pliable dough.
  5. Cover and let rise at room temperature until doubled in volume.
  6. Divide the dough into 10 pieces and form into buns. Place on a parchment-lined baking sheet, leaving room between. Let rise again for 15-20 minutes.
  7. Brush the buns with beaten egg, sprinkle with pearl sugar and bake in a preheated 180° C / 350° F oven for 20-25 minutes. 
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Photo: Swissmilk

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