Buns from milk yeast dough. Excellent pastries for a Saturday and Sunday lunch, as well as a Sunday breakfast.
- 350 g flour,
- 3 yolks,
- milk (if necessary; approximately 100 mL),
- a pinch of salt,
- 40 g yeast,
- 1 tsp sugar.
- 150 g soft butter,
- 120 g sugar,
- 30-40 g milk,
- vanilla sugar.
Prepare a leaven (yeast, sugar, flour, milk). Add yolks, salt, and raised yeast to the flour, and, if necessary, add milk to make the dough airy and more elastic.
Quickly beat the dough. Roll it out into a thin oblong quadrangular layer about 20 centimetres wide and with a thickness of a knife blade. Mix the butter and sugar as a filling, and then coat the dough. Do not melt the butter so that it does not leak when coating the buns.
Roll the dough firmly. Cut it into pieces with a diameter of about 5 centimetres, which are vertically laid out in a greased baking sheet measuring 32 x 20 centimetres with the cut sides up and down. Leave the buns to rise. When they are about twice as large, put them into the oven preheated to 180 ºC and bake for 25-30 minutes until they are golden in colour.
Boil the milk, add the vanilla sugar, then pour this mixture over the buns (turn off the oven) and leave in a warm oven for another 5-10 minutes so that they are well soaked.