Directions
- In a medium bowl, dissolve the fresh yeast and 10 g of sugar in the warm milk. Place in a warm spot until it begins to foam, about 5–10 minutes.
- In a large mixing bowl, sift the flour and add the yeast mixture, eggs, the remaining sugar, and salt. Knead until the ingredients are combined and the dough is smooth.
- Add the diced butter at room temperature and continue kneading until the dough is elastic and homogeneous. Shape into a ball, cover with a clean kitchen towel, and let rise in a warm place for about 90 minutes or until doubled in size.
- Divide the dough into pieces of about 50 g each. Shape each piece into an oval or “torpedo” form. Arrange on a baking tray lined with parchment and cover with a kitchen towel. Let rest for 30 minutes.
- Prepare the egg glaze by whisking the yolk with milk. Brush over the top of each bun. Make 2–3 shallow diagonal cuts on each piece with a sharp knife.
- Preheat the oven to 180°C (356°F) for about 10 minutes.
- Bake the buns for 20–30 minutes until they turn a deep golden brown. Remove from the oven and cool on a wire rack before serving.
Recipe Details
Prep Time: 30 minutes
Rise Time: 2 hours
Cook Time: 25 minutes
Total Time: 3 hours
Servings: 12–14 buns
Difficulty: Medium
Variations & Substitutions
- Replace wheat flour with half bread flour for an even lighter, airier texture.
- Add 1 teaspoon of vanilla extract or a pinch of cardamom for a subtly aromatic loaf.
- Brush with melted butter instead of egg glaze for a softer, less shiny crust.
- Make a larger loaf instead of individual buns by shaping into one or two loaves and adjusting the baking time.
Serving Suggestions
The most important part is just ahead — click NEXT »»
