Welcome to Mum&sons

My two eldest boys challenged me to start a cooking blog with simple recipes that we can cook together - and my youngest one has now joined in. I am hoping they pick up some cooking and photograph skills... or that at least they learn to design and run a blog.


I am being told these are called Swiss buns in Spain because they were the signature bun of the famous Swiss Cafe in Madrid. But they are eaten all over Spain. A milky coffee (cafe con leche) with a  suizo is a breakfast that you can have perching around the counter of many Spanish 'bares'. In my village this is done at around 10 am while you read the newspapers and listen to the gossip of the day.

You need:
- 320 g bread flour
- 3 eggs
- 8 g dry yeast - though I have recently discovered fresh yeast, that you can buy in Amazon (and freeze) or at some supermarkets in the UK. It is a fantastic ingredient for baking. The proportion is 10g fresh yeast to 4g dry yeast. 
- 75 g butter
- 75 g sugar
- 3 eggs
- a pinch of salt

Heat the milk, butter and 55 g of sugar until the butter has melted and the whole mixture is warm. Add the yeast, mix well and wait for 3 minutes. Then add two of the eggs. And finally the flour and salt. Knead the mixture, put it in a bowl and let it rest (and rise) for 1.30 or 2 hours until it doubles its size.

Cut the mixture into 8 bits (around 50 g each) and shape them as little buns. Put them on a baking tray (with baking paper or silicone mat underneath) cover them with a tea towel and let them rest for 1.30 hours.

Preheat the oven at 210 degrees.Make a cut with a sharp knife half way through the buns, paint them with the remaining egg, damp the remaining 20 g of sugar with a few drops of water and sprinkle the wet sugar on each bun. Lower the temperature of the oven to 190 and bake for 12 minutes.