Baking · Finnish
Kristallipullat
Crystal buns probably get their name from the sugar glittering on their surface. The buns are made from a regular sweet yeast dough, but the dough is complemented by a vanilla butter filling, which makes the bun resemble a Danish pastry. If these buns don't charm you, nothing will.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Warm the milk until lukewarm. Crumble in the yeast and stir until smooth. Add the egg, sugar, and spices, and mix.
- 2
Knead in the flour gradually, and towards the end, also add the softened butter. Knead the dough until it releases from the sides of the bowl. Let the dough rise under a cloth until doubled in size.
- 3
Turn the dough onto a floured work surface and knead well.
- 4
Roll out the dough on a lightly floured surface into a rectangle of about 65 x 35 cm. Mix the room-temperature, softened butter, sugar, and vanilla sugar in a bowl. Soften further with a splash of milk. Spread the vanilla butter thinly all over the dough sheet.
- 5
Fold the dough sheet in half. Use a pastry wheel to cut strips about 2 cm wide and twist them by rolling both ends of each strip in opposite directions. Roll loosely into a bun and tuck the ends underneath.
- 6
Let rise under a cloth for 20 - 25 min.
- 7
Bake in the middle of the oven at 175 degrees for 16 - 17 min until light brown.
- 8
Brush the hot buns with melted butter using a pastry brush and roll them immediately in the sugar mixture.