Prepare these butter buns it's simple. What we will have to have is patience so that the dough does the raising correctly. From there, we will only have to shape them, let the buns rise for another hour and bake them.
Kids love them because of the shape, the taste, and because, once made, can be filled jam or, even better, a couple ounces of milk chocolate.
Before baking, generously brush the surface with egg white. You will have some sweets bright and pretty. To make them look like in the photo you will have to sprinkle moistened sugar afterwards.
- 225g milk
- 10 g fresh baker's yeast
- 40 g of sugar (and a little more for the surface)
- 75 g of softened butter, in pieces (and a little more for the mold)
- The grated skin of a lemon (only the yellow part)
- 410 g of flour (and a little more for the countertop)
- Yolks 2
- 1 pinch of salt
- Flour for the countertop (only if we see that it is necessary)
- Egg white to paint the buns
- Sugar (moistened with a few drops of water or a little egg white) for the surface
- Put the milk, baker's yeast and sugar in a large bowl. We mix with a wooden spoon or with some rods to dissolve the yeast and integrate the three ingredients.
- Add the butter, flour, egg yolks and salt.
- We mix first with the wooden spoon and then with our hands. We can also use the mixer here.
- Cover the dough with a plastic wrap and let it rest for about 2 hours or until it has doubled in volume.
- After that time we remove the air from the dough and form the buns, taking portions of dough of about 50 grams, and forming a ball with each of them.
- We are putting our buns on the baking tray, covered with baking paper. We cover them again with the plastic and let them rise for about 1 hour.
- After that time we remove the plastic and paint the buns with egg white or milk.
- Sprinkle the surface with moistened sugar (we can moisten it with water, with a few drops of juice or by mixing it with the egg yolk)
- Bake at 170º for approximately 25 minutes or until we see that the surface is golden.