This old Swiss recipe is better than many modern ones! 100 thin layers – quick and easy.
✨ These homemade buns are truly amazing: a glossy, golden-brown crust, a soft, tender crumb, and delicious caramelized sugar between the layers. The perfect recipe for tea, coffee, or simply enjoying the baking process!
💡 These layered buns are perfect for:
☕️ breakfast
🍯 tea or coffee time
🎉 guests and special occasions
🏡 cozy home baking sessions
Ingredients and recipe:
Fresh yeast: 25 g (1 tbsp or 0.9 oz)
Sugar: 20 g (1 tbsp or 0.7 oz)
Warm milk: 200 ml (1 cup or 6.8 oz)
1. Mix well
Flour: 50 g (1/3 cup or 1.8 oz)
2. Mix well
3. Cover and let rest for 15 minutes
Water: 200 ml (1 cup or 6.8 oz)
Egg white: 1
Sunflower oil: 40 ml (1/4 cup or 1.4 oz)
4. Mix well
5. The yeast is very active; I love the smell
6. Add the active yeast mixture and stir
7. Dry yeast or fresh yeast?
Flour: 600 g (4 cups or 22 oz)
Sugar: 50 g (1/4 cup or 1.8 oz)
Salt: 3 g (1/2 tsp or 0.1 oz)
8. Mix with a spatula
9. Gradually add the flour
10. Knead the dough on the counter for about 5–6 minutes
12. Watch until the end—this recipe is unique!
13. The dough will be smooth and non-sticky
14. Grease the bowl with oil
15. Cover the dough and let it rest for 1 hour
16. The dough is very airy, like a cloud! 17. The dough weighs 1,157 g (40.8 ounces)
18. Divide the dough into 9 equal portions
19. Shape them into balls
20. Cover with a cloth and let rest for 15 minutes
21. A very useful tip for rolling out the dough quickly
22. Take two pieces of dough
23. Dust one piece of dough with flour
24. Place the second piece of dough on top
25. Roll the dough out into a circle with a diameter of 28–30 cm
26. This way, you can roll out 2–4 pieces of dough at once
27. Place it on a plate
28. Spread 100 g (1/2 cup) of butter over it
29. Repeat the process with the remaining pieces of dough
30. I’ll show you how to roll out three pieces of dough at once
31. Have you tried this method? Did it work for you? 32. This is a very simple and quick method
33. Cover the dough and place it in the freezer for 1 hour
34. The butter has set
35. Roll the dough out into a 50 x 70 cm rectangle
36. Fold the dough—follow along with me
37. Roll the dough out slightly
38. Cut the dough into 2 cm wide strips
39. Stack two strips on top of each other
40. Shape the beautiful layered pastry
41. It's very easy; follow along with me
42. Place on a baking tray
43. Repeat the process with the remaining dough
44. These pastries look much nicer than croissants
45. Cover and let rest for 1 hour
47. Beat one egg
48. Brush onto the pastries
49. Sprinkle with sugar
50. Bake for 30 minutes at 180°C (360°F)
51. Such beautiful, sweet layered pastries!
52. Now, let's brew a special tea
Candied fruit: 15 g (1 tbsp or 0.5 oz)
Goji berries: 15 g (1 tbsp or 0.5 oz)
Apples: 4
Black tea: 1 bag
53. Pour in boiling water and let steep for 10 minutes
54. Sounds delicious!
55. Very airy and light
56. I love eating them with vanilla cream
57. I'll post the cream recipe in the comments
58. These pastries are much tastier than croissants!