The weekend is here and with the chilly temperatures and gentle snowflakes falling into the ground, all I want to do is stay indoors under a warm black, light some candles and sip on numerous cups of delicious tea. And what is best accompanied by some tea? A little sweet bun that screams of comfort! My hubby and I spent yesterday in Tallinn for a little Valentines Day getaway and came back home really late, so today it’s all about a cozy friday in.
Get your blankets and books out! Home made butter-eyed buns (voisilmä pulla) are a finnish sort of “buttery bun” that are devilishly good with an eruption of butter and sugar oozing from the center. The more sugar and butter you put in the middle of each bun, the better they become. This cardamom infused bun makes a lovely simple weekend treat if your sugar craving is kicking in. Ps. Despite it being full on winter outside, my mind has transitioned to spring already and I’m loving the sunnier longer days. I’m all about the gentle pale colours from dove greys to pink cablis and ready for delicate spring flowers.
Traditonal Butter-eyed Buns
ingredients (serves 6)
In a large bowl, mix the crumbled yeast into warm milk. Add sugar, egg, the spices and part of the flour. Mix into a smooth dough. Add the rest of the flour a little at a time while kneading the dough until it easily comes off from the side of the bowl. Mix in the butter. Double the dough in size by leaving it to rest in a warm place with kitchen towel on top of it.
Knead the dough (may need flour for this) and form 6 buns out of it. Place the buns onto a baking tray with parchment paper underneath. Let them rest and raise some more.
Poke a dent with your finger into the middle of each bun. Brush the buns with the remaining of the egg. Into each dent, add some butter (about 1 teaspoon), sugar (1/2 teaspoon) and flour (1/2 teaspoon). Sprinkle some coarse sugar on top of each bun.
Bake the buns in the oven at 200 degrees celsius for about 10 minutes.