Also known by some people as cristinas, these Buns Francs or Buns Milk foam are a dessert that is made mainly in the pastry shops of madrid. Its name comes from the Brown Swiss, an establishment of the Spanish capital, now closed, was known for his exquisite buns.
The bun swiss consisting of a dough-type brioche for the preparation of which are commonly used ingredients such as milk, eggs, butter and wheat flour. Once the dough ferments, it gives shape to the buns and leave to stand. Before putting them in the oven, it is typical to mark them with a razor blade, or scissors, and deposit a little bit of sugar dipped in the court.
In The Naked Kitchen you can find other recipes made with sweet cakes, as is the case of our Cake of Yogurt or our homemade Cake.
Ingredients for Buns Francs for 4 people
For the swiss buns
- Strong flour* – 600 grams
- Milk – 280 grams
- Eggs – 2 units
- Butter – 90 grams
- Sugar – 90 grams
- Salt – 6 grams
- Baker’s yeast active dry** – 4 grams
- Egg – 1 (for brushing on dough)
For the coverage of the buns
- Sugar – 40 grams
- Water – 1 small scoop
- *If you want to know the criteria used in each country to catalog the flour, and learn in this way what is the strong flour, you can read our article on the classification of the flours.
- **If you use fresh yeast pressed, you have to multiply by 3 the amount of dry yeast called for in the recipe. In addition, you must dissolve it previously in a little of the milk in the recipe, and add it along with the liquid ingredients.
How to make the recipe of Buns Milk fluffy
- Put the flour in a large bowl. Add to the bowl the sugar and mix. Add the salt and mix again. We take the yeast and mix once more. It is important that the salt and yeast are thrown out and mix them separately so they do not come in contact, because the salt inhibits the action of yeast.
- Add to the bowl with the butter. With the help of a spatula, or directly with the hands, break into small pieces butter and blending it with the flour until you get a kind of porridge. This step can be also performed in the first place, before incorporating the sugar, salt and yeast.
- In a small bowl, beat the two eggs. Add to the bowl the flour, the milk and the beaten eggs. With the help of a spatula, or a scraper baking, mix until the flour absorbs all the liquid. At that time, cover the bowl with plastic wrap and let the dough rest for 20 minutes.
- After rest, turn dough onto work surface lightly oiled and knead for a few seconds or until the dough begins to want to stick to our hands. At that time, we formed a ball with the dough and we put it back in the bowl, to cover it and to submit it to another rest of 15 minutes.
- From this point, we repeat several cycles of mashed shorts and rest until dough is elastic, shiny surface. If you want to know the basics of this technique, I invite you to read our article; are kneaded and short rest.
- Once the dough has a good elasticity, can we put it in the bowl and let stand until doubled in volume.
- Once the dough has doubled its volume, turn on the working table, previously sprinkled with flour, and divide it into 9-10 portions. We can do it by eye or use a kitchen scale.
- Boleamos each portion (rounding means forming a ball). Once boleadas, let it rest on the work table, covered with a cloth, for 15 minutes.
- After the rest, we roll the balls of dough on the table to take a bit more voltage (see video) and we are placing, spaced apart, on a baking tray lined with parchment paper. Once we have them in the tray, cover and leave to stand until to rise a little in size (about 45 minutes).
- When fermentation has finished, beat an egg with a pinch of salt, and brush the buns. Preheat the oven to 180 ° C. Prepare the dressing, by mixing a little water with the sugar. We just have to moisten the sugar, making it an earthy texture.
- After pincelarlos, we practice a cut in the center of each bun, with the help of a pair of scissors and fill the cut with the sugar in moistened.
- We carry the tray to the oven and bake for 20 minutes at 180 ° C or until the surface of the rolls, it acquires a deep golden. Remove from oven and let cool on a wire rack.
A good tips
If you want to get a few buns with a better conservation and aroma, you can replace a part of the milk, and the flour in the recipe, for sourdough. If you do not have sourdough, I invite you to read our interesting article in which I explain how to make your own sourdough. If you liked this recipe of Buns Francs or Buns Milk fluffy take a look on Dessert Recipes.