Nothing beats Swiss Weggli, sweet little milk buns. They make a perfect breakfast, snack or sandwich, and as leftover bread you can use them in countless dishes (for more leftover bread recipes, see here).

Here I’ve baked a team of nine buns together in a springform pan, for pull-apart fun. Dress them up a little, by adding chopped chocolate or raisins, or even a sprinkle of cinnamon and an icing glaze.

If you’d prefer your Weggli individually, you can bake them separately on a baking sheet for about 15-20 minutes. For the full 1er August Weggli experience, see my post here.

400 g white flour

100 g spelt flour

12 g salt

300 ml milk, room temperature

20 g fresh yeast, or 2 tsp dry yeast

1 tbsp sugar

60 g butter

Glaze:

1 egg

pinch of salt

In a large bowl, whisk together the flour and salt.

In another bowl, whisk together the milk, yeast and sugar.

Make a well in the flour and add the liquid ingredients. Stir this together until a dough starts to form, then add the butter and begin to knead on the table. Knead for about 8 minutes, or until smooth and elastic. Alternatively, mix in a stand mixer with a dough hook.

Cover and let rise for about an hour or until the dough has doubled in size.

Preheat your oven to 200° C / 400° F / gas mark 6, bottom heat.

Split the dough into nine pieces and roll into buns (about 100 g each).

Place them into a 26 cm (10 inch), round springform baking pan (a circle of eight buns, with one in the middle) and let rest for about 20 minutes.

Whisk together the egg and salt, then brush the dough.

Bake for about 30-35 minutes in the bottom part of the oven. If the top gets a little too dark while baking, just place a piece of aluminium foil on top.

• If you don’t have spelt flour, just substitute with regular flour.

• You can make the dough, form it, wrap it and freeze it. Place it directly from frozen into the oven and bake about 8-10 minutes longer.

• You can also glaze with milk or cream, instead of egg.

• For a sweet treat, try adding 150 g of raisins or chopped chocolate.