Swiss Bread
Indulge in the delightful taste of Swiss Bread, where fluffy dough meets velvety pastry cream and rich chocolate chips for a sweet treat that's hard to resist! This easy-to-follow recipe combines simple ingredients with a touch of love, resulting in a heavenly loaf that's perfect for breakfast or dessert. Get ready to savor every bite of this mouthwatering creation!
Prep
90
min
Cook
18
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 60 g de beurre mou (4.2 tbsp)
- 1 œuf
- 2 jaunes d’œufs
- 145 ml de lait tiède (4.9 fl oz)
- 300 ml de lait (10.1 fl oz)
🫙Pantry Staples(7)
- 24 g de maïzena (0.85 oz)
- 100 à 120 g de pépites de chocolat noir (3.53 oz)
- 300 g de farine T45 (2.4 cup)
- 35 g de sucre (0.18 cup)
- 60 g de sucre + 1sucre vanillé (0.3 cup)1 vanilla sugar
- les graines d une gousse de vanille fendue ou 1cc d extrait de vanille
- 12 g de levure boulangère fraîche (ou 5 g de levure sèche) (0.42 oz)5 g of dry yeast
🧂Spices & Seasonings(1)
- 6 g de sel (0.21 oz)
👨🍳 Instructions
- 1
Dissolve the yeast in warm milk.
- 2
In a bowl, mix flour, dissolved yeast, sugar, and salt (be careful that the yeast does not come into direct contact with salt and sugar).
- 3
Add the egg and milk.
- 4
Knead for 5 minutes.
- 5
Incorporate softened butter and knead for another 5 minutes. The dough should be smooth, soft, and not sticky. Cover and let rise for 1 to 1.5 hours, until it doubles in size.
- 6
For the pastry cream: Heat the milk with vanilla.
- 7
Whisk the egg yolks with sugar, then add cornstarch.
- 8
Pour the hot milk over the mixture while whisking.
- 9
Return to medium heat, stirring constantly.
- 10
When the cream thickens, remove from heat.
- 11
Cover with plastic wrap directly on the surface and let cool. It should be smooth and not too thick.
- 12
Shape the dough: Degas the dough.
- 13
Roll it out into a large rectangle, maximum 3 mm thick.
- 14
Spread a thin layer of pastry cream over half of the rectangle.
- 15
Sprinkle with chocolate chips.
- 16
Fold the part of the dough without cream over the filled part. Give a gentle roll with a rolling pin.
- 17
Cut into strips of 3 to 4 cm. Place on a baking sheet, cover, and let rest for 30 minutes.
- 18
Preheat the oven to 180°C – static heat.
- 19
Lightly brush with egg wash.
- 20
Bake for 15 to 18 minutes.
💡 Pro Tips
- ✓Warm the milk for yeast activation to 105-110°F, not hotter, since temperatures above 120°F begin denaturing the yeast's enzymes and killing the culture, while below 100°F activation is sluggish.technique105-110°F
- ✓Keep salt and sugar physically separated from the yeast when mixing dry ingredients because both draw water out of yeast cells via osmosis, dehydrating and slowing fermentation before hydration even begins.ingredientosmotic dehydration
- ✓Add softened butter only after the initial 5-minute knead has developed the gluten network, since fat coats flour proteins and interferes with gluten bond formation if introduced too early.technique5 minutes gluten development first
- ✓Let the enriched dough rise until it truly doubles (60-90 minutes) at around 75-80°F room temperature, as the added egg and butter slow yeast activity by diluting gluten strands and insulating yeast cells, requiring longer proof times than lean dough.timing75-80°F, 60-90 minutes
- ✓Temper the egg yolk mixture by pouring hot milk in a thin stream while whisking constantly, raising the yolks' temperature gradually so proteins coagulate smoothly instead of scrambling from a sudden jump above 180°F.techniquebelow 180°F gradual rise
Share this recipe
Prep
90
min
Cook
18
min
Serves
8
people
Level
intermediate
Share this recipe
Swiss Bread
Indulge in the delightful taste of Swiss Bread, where fluffy dough meets velvety pastry cream and rich chocolate chips for a sweet treat that's hard to resist! This easy-to-follow recipe combines simple ingredients with a touch of love, resulting in a heavenly loaf that's perfect for breakfast or dessert. Get ready to savor every bite of this mouthwatering creation!
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 60 g de beurre mou (4.2 tbsp)
- 1 œuf
- 2 jaunes d’œufs
- 145 ml de lait tiède (4.9 fl oz)
- 300 ml de lait (10.1 fl oz)
🫙Pantry Staples(7)
- 24 g de maïzena (0.85 oz)
- 100 à 120 g de pépites de chocolat noir (3.53 oz)
- 300 g de farine T45 (2.4 cup)
- 35 g de sucre (0.18 cup)
- 60 g de sucre + 1sucre vanillé (0.3 cup)1 vanilla sugar
- les graines d une gousse de vanille fendue ou 1cc d extrait de vanille
- 12 g de levure boulangère fraîche (ou 5 g de levure sèche) (0.42 oz)5 g of dry yeast
🧂Spices & Seasonings(1)
- 6 g de sel (0.21 oz)
👨🍳 Instructions
- 1
Dissolve the yeast in warm milk.
- 2
In a bowl, mix flour, dissolved yeast, sugar, and salt (be careful that the yeast does not come into direct contact with salt and sugar).
- 3
Add the egg and milk.
- 4
Knead for 5 minutes.
- 5
Incorporate softened butter and knead for another 5 minutes. The dough should be smooth, soft, and not sticky. Cover and let rise for 1 to 1.5 hours, until it doubles in size.
- 6
For the pastry cream: Heat the milk with vanilla.
- 7
Whisk the egg yolks with sugar, then add cornstarch.
- 8
Pour the hot milk over the mixture while whisking.
- 9
Return to medium heat, stirring constantly.
- 10
When the cream thickens, remove from heat.
- 11
Cover with plastic wrap directly on the surface and let cool. It should be smooth and not too thick.
- 12
Shape the dough: Degas the dough.
- 13
Roll it out into a large rectangle, maximum 3 mm thick.
- 14
Spread a thin layer of pastry cream over half of the rectangle.
- 15
Sprinkle with chocolate chips.
- 16
Fold the part of the dough without cream over the filled part. Give a gentle roll with a rolling pin.
- 17
Cut into strips of 3 to 4 cm. Place on a baking sheet, cover, and let rest for 30 minutes.
- 18
Preheat the oven to 180°C – static heat.
- 19
Lightly brush with egg wash.
- 20
Bake for 15 to 18 minutes.
💡 Pro Tips
- ✓Warm the milk for yeast activation to 105-110°F, not hotter, since temperatures above 120°F begin denaturing the yeast's enzymes and killing the culture, while below 100°F activation is sluggish.technique105-110°F
- ✓Keep salt and sugar physically separated from the yeast when mixing dry ingredients because both draw water out of yeast cells via osmosis, dehydrating and slowing fermentation before hydration even begins.ingredientosmotic dehydration
- ✓Add softened butter only after the initial 5-minute knead has developed the gluten network, since fat coats flour proteins and interferes with gluten bond formation if introduced too early.technique5 minutes gluten development first
- ✓Let the enriched dough rise until it truly doubles (60-90 minutes) at around 75-80°F room temperature, as the added egg and butter slow yeast activity by diluting gluten strands and insulating yeast cells, requiring longer proof times than lean dough.timing75-80°F, 60-90 minutes
- ✓Temper the egg yolk mixture by pouring hot milk in a thin stream while whisking constantly, raising the yolks' temperature gradually so proteins coagulate smoothly instead of scrambling from a sudden jump above 180°F.techniquebelow 180°F gradual rise