Buhtle / Sace
Soft egg-free buns my way.
- Heat the milk to 30 degrees. Remove from heat and combine with fresh yeast. Add sugar, vanilla sugar, baking powder and half the flour. Make the dough well in a mixer or by hand, gradually add the rest of the flour and soften the butter into pieces. Make the dough well until it starts to separate from the sides of the bowl. In the mixer for 10-15 minutes. Cover the dish with cling film and then with a kitchen cloth and let it stand until it increases in volume.
- When the dough has doubled, transfer to a floured work surface and mix. Divide into 10 equal parts. Flatten each piece a little and put a full teaspoon of the filling. Gather all the ends by forming into a ball or shape as desired.
- In a round mold or pan previously greased with butter, arrange the buns, down the sides with the gathered ends. Let stand for 30 minutes. Coat with water and bake in a preheated oven at 200 degrees until golden brown.