Pain Au Suisse Recipe

Warm milk and activate yeast (if desired)

Warm the milk to about 95–100°F (35–38°C). If using active dry yeast, sprinkle 2 tsp over the warm milk with 1 tsp sugar and let sit 5–10 minutes until foamy. If using instant yeast, you can mix it directly into the flour and skip the blooming step; still warm the milk to lukewarm.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 3.5 cups all-purpose flour, 3 tbsp granulated sugar, and 1 tsp fine sea salt. Whisk briefly to combine. If using instant yeast, add the 2 tsp directly into the dry mix.

Combine wet and dry

Add the warmed milk and 2 large eggs to the mixer. Start mixing on low speed until a rough dough forms (about 2 minutes). Add 4 tbsp softened unsalted butter, a little at a time, allowing each addition to incorporate before adding the next. Continue kneading on medium-low for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, expect 10–12 minutes.

First proof

Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature (longer if cooler).

Deflate and chill (optional for easier shaping)

Gently deflate the dough and press into a flat disk. You can chill the dough for 20–30 minutes to make rolling and portioning easier, but this is optional.

Portion dough

Turn the risen dough out onto a lightly floured work surface. Divide into 12 equal pieces (each about 70–80 g). Roll each piece loosely into a ball and cover with a towel while you work to prevent drying.

Roll each piece

Take one dough ball and flatten slightly with your palm. Using a rolling pin, roll it into a rectangle roughly 4 x 5 inches (10 x 12 cm), about 1/8–1/4 inch thick.

Add chocolate

Brush the surface lightly with a thin smear of the reserved softened butter (about 1/2 tsp) to help the chocolate adhere. Place one or two pieces of dark chocolate (or one chocolate baton) near one short edge of the rectangle, leaving a small margin. For a classic Pain au Suisse, place 1–2 pieces per roll depending on baton size.

Roll and seal

Starting at the edge with the chocolate, roll the dough firmly but gently to encase the chocolate and form a neat roll with the seam on the bottom. Tuck and pinch the ends to help keep the chocolate from leaking while baking. Place each roll seam-side down on a parchment-lined baking sheet, spacing about 2 inches apart.

Second proof

Cover the shaped buns loosely with lightly greased plastic wrap or a clean towel. Let them rise at room temperature until puffy and nearly doubled, about 45–60 minutes. They should look noticeably softer and jiggle slightly when nudged.

Preheat oven

About 15 minutes before baking, preheat your oven to 390°F (200°C). Position a rack in the center of the oven.

Prepare egg wash

In a small bowl, whisk 1 large egg with 1 tbsp whole milk until smooth. Lightly brush each risen roll with the egg wash, avoiding excess pooling at the seams. If desired, sprinkle a small pinch of coarse pearl sugar on top of each roll for a slightly crunchy finish.

Bake

Bake the rolls in the preheated oven for 12–15 minutes, rotating the pan halfway through for even browning, until deep golden brown and the internal temperature reaches around 200°F (93°C). If chocolate leaks, remove any excess from the pan after baking to prevent burning.

Finish

Remove the baking sheet from the oven and immediately brush the tops very lightly with the remaining 1 tbsp unsalted butter for a glossy, tender crust. Transfer to a wire rack to cool for at least 10 minutes before serving (hot chocolate inside will be very hot).