[P.S.: All my recipes are gluten free, as I always use gluten free flour. However al recipes work just fine with ‘regular’ flour]
Before I start with the recipe, I’d like to tell you that this recipe was taught to me by my great grandmother when I was just a kid. However, she never made the buns with cinnamon that is my personal addition, because I like cinnamon, otherwise you can either use it or not.
Ingredients for the dough:
500 g of flour
100 g of melted butter/margarine
250 ml of milk
1 spoon of sugar
1 cube of yeast
1 cup of sugar
2 cups of milk ()
500 g of softened butter/margarine so it’s easy to spread it
How to do it:
- Warm up milk and dissolve yeast in it, add sugar, butter and egg. Mix it until smooth.
- Add flour and knead the dough until it stops sticking to your fingers.
- Set the dough aside for 20-30 min until it rises.
- Roll out the dough on a floured surface so it doesn’t stick, to thickness of about 0,5 cm (try to make it as square as possible )
- Spread the softened butter on the rolled out dough.
- Sprinkle cinnamon on the butter, if you want.
- Roll up the dough and cut it in 1 cm thick slices, shape them into circles if needed
- Place the rolls/slices in a tray on baking paper.
- Leave the buns to rise again until your oven is heated to 180°C
- Put the tray in the oven for 5 min
- Mix the milk and sugar together and heat it until the sugar melts.
- After 5 min of baking pull the tray out and pour the sugary milk over the buns, so there’s a thin layer of milk around them.
- Bake for another 5 min and once again pour them with sugary milk
- Bake for next 5-10 min, until the sugary milk on the bottom of the tray is caramelized and buns are nicely brown.
Tip 1: Eat them all before they cool down
Tip 2: If you can’t eat all of them store them for the next day, but heat them in the microwave before eating.
Tip 3: If you’re not sure either you want to use cinnamon or not, only use cinnamon on ¼ of the rolled out dough, so only few buns will have cinnamon in it.