Recipe: Petits Pains for Swiss National DayPosted: July 31, 2014
Every year on August 1, Switzerland celebrates Swiss National Day. Here in Suisse romande, we know this holiday as Fête nationale or 1er août. Given the Swiss affinity for bread, it’s not surprising that there’s a special bun prepared for the holiday. Known as August-weggen (German), Pain du 1er août (French) or Panino del 1° agosto (Italian), the small and large versions are cut and baked to look like there’s a Swiss cross on top. They’re typically decorated with a small paper version of the red and white Swiss flag.
This year marks our first time celebrating Fête Nationale in Switzerland. Our first year here, we arrived one day after the celebration on Saturday, August 2, 2012. Now I understand why everything was so quiet the morning we drove from the airport in Zurich to our new home! The Swiss were sleeping in after a day of local celebrations and feasting—traditionally an outdoor brunch at a local farm—and watching fireworks late into the evening.
Instead of heading to a farm for a local brunch on Friday—which would undoubtedly have tables heaped with delicious Swiss cheeses and other milk and egg-filled dishes—we’re choosing to have our own picnic and bonfire at a local park. We’ll be roasting cervalas, often referred to as the Swiss national sausage, as well as marshmallows, to give our celebration an American twist. I’ll also be serving my own version of Petits Pains du 1er août, but mine will be made without dairy.
Rütli Meadow: The Birthplace of Switzerland
To give you some background, Swiss National Day commemorates the founding of Switzerland in 1291. The story goes that the leaders of three cantons—Schwyz, Unterwalden and Uri—came together at the Rütli Meadow to form a strategic alliance. The pact made by these three original cantons ultimately led to the formation of Switzerland and the 26 cantons we know today (there’s a great video from Swissinfo.ch with some beautiful images of Rütli and more detailed info about its history).
We visited the Rütli Meadow earlier this month when we stayed a few nights in Brunnen (as an aside, we had a pleasant stay at the Hotel Schmid & Alfa, which has a few apartments with kitchens, so we could make our own meals). From Brunnen, we took a 10-minute ferry ride across Lake Lucerne to Rütli. During our visit to this historic site with incredible views, only a few other families crossed our path. We had a peaceful time exploring the pristine meadow, seeing happy Swiss cows and having a snack at the picnic area (that’s shown in the video above). If you’re in the vicinity, it’s certainly worth a stop.
Swiss National Day started in 1891, but it became a federal holiday over a century later in 1994. Also, the Swiss didn’t start making Pain du 1er août until 1959, when it was invented by the Swiss national association for bakers and confectioners. The small version of the buns are very similar to Petits Pains au Lait, except they have a patriotic shape cut into the top.
Petits Pains for Swiss National Day
Recipe adapted from one of my favorite Suisse romande bloggers, Delimoon
(dairy/nut-free, can be made without egg)
Makes 8 rolls
500 grams all-purpose flour
2 teaspoons sugar
1 teaspoon salt
300 ml soy or rice milk, very warm
7 grams (2 1/4 teaspoons) active dry yeast
60 grams dairy-free margarine, softened
1 egg, beaten (or 1-2 tablespoons dairy-free margarine, melted and cooled)
1. Whisk together the first three ingredients in a large bowl. Add the softened margarine. Set aside.
2. Add yeast to the warmed soy or rice milk, along with a pinch of sugar. Gently stir and let sit for a few minutes until the yeast has dissolved and the mixture begins to foam slightly.
3. Pour the yeast mixture into the large bowl with the flour mixture and margarine. Stir until a dough forms. Knead the dough for 10 minutes, stopping when it becomes smooth and elastic.
4. Let the dough rise for about 1 to 1-1/2 hours. Punch down the dough and cut into 8 equal pieces. Shape the pieces into round buns and set on a baking sheet lined with parchment paper. Cover the buns with plastic wrap and let them rise for another 30 minutes.
5. With a pastry brush, gently brush on the egg wash (or melted margarine). Then, using kitchen shears or a very sharp knife, make cuts into the dough that resemble the cross on the Swiss flag.
6. Bake the buns for 20-30 minutes at 200°C/400°F. Remove and tap the bottoms. If they sound hollow, then they’re done. Place on a wire rack to cool.
Happy Swiss National Day! We’re looking forward to a 3-day weekend. Thanks so much for visiting my blog. Bon week-end, all!