Flaky buttery buns

Votes: 2

Time: 2 hours 34 minutes
Complexity: hard
Quantity: 12 pcs.

These fluffy and flavorful buns are baked with a yeast dough mixed with butter. It imparts a subtle, creamy aroma and flavor. To create a deliciously flaky texture, the rolled-out dough is cut into several strips, which are then stacked and sliced into buns. Bake them in muffin tins and serve warm. The buns are very soft and just the right amount of sweet. Enjoy them by layering and spreading with melted butter or jam.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g of warm whole milk (38°C)
65 g sugar (about 1/3 cup)
1 tbsp + 1 tsp active dry yeast
425 g flour + extra for work
2 egg yolks
2.5 tsp coarse salt
70 g of butter at room temperature

Ingredient Substitution Suggestions

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Recipes with similar ingredients: milk, sugar, premium flour, eggs, butter

Cooking the dish according to the recipe:

Spray a 12-cup metal muffin pan with cooking spray.

In the bowl of a stand mixer fitted with a paddle attachment, combine the milk, sugar, yeast, flour, egg yolks, and salt. Mix on low speed for 1 minute. Replace the paddle attachment with a dough hook and let the dough rest for 10 to 15 minutes.
Add 60g of butter and mix in on low speed. Increase the speed to medium and knead until the dough pulls away from the sides of the bowl and forms a thin, translucent sheet, about 8 minutes.

Turn the dough out onto a lightly floured work surface, roll it out, and shape it into a large ball with your hands. Return the dough to the bowl, cover with plastic wrap, and let it rise in a warm, dry place until doubled in size, about 1 hour.
Remove the dough from the bowl and roll it out into a 30x30 cm square, about 1 cm thick. Melt the remaining butter and brush the surface of the dough.
Using a pizza cutter, cut the dough into 12 strips (30 x 2.5 cm). Stack the strips into 2 stacks of 6. Lay the stacks on their sides and cut each into 6 5 cm long pieces. Place each piece on its side in the prepared muffin tin. Cover with plastic wrap and let rise in a warm, dry place until doubled in size, about 30-40 minutes.
Preheat oven to 200°C.

Remove the plastic wrap from the pan and bake the buns until their internal temperature reaches 200°F (93°C), 8-10 minutes. Rotate the pan halfway through baking.
Transfer the pan with buns to a wire rack, let cool for 2-3 minutes and serve.