Baking · Finnish
Voisilmäpullat (Butter Eye Buns)
Butter eye buns (voisilmäpullat) are perhaps the most wonderful of all sweet buns. Nothing beats the taste of home-baked, fresh-out-of-the-oven buns, wouldn't you agree?
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Crumble the yeast into lukewarm milk. Stir. Add the egg, sugar, spices, and part of the flour. Mix the dough until smooth.
- 2
Gradually add the remaining flour to the dough and knead until the dough releases from the sides of the bowl. Add the room-temperature butter. Let the dough rise under a cloth until doubled in size.
- 3
Knead the dough. Divide the dough into 16 portions and roll into buns; use flour as needed to help. Place them on a baking sheet lined with parchment paper. Let rise well.
- 4
Make an indentation in the center of each bun with your finger. Brush the buns with beaten egg.
- 5
Add about 1 tsp of butter + 1/2 tsp of sugar + 1/2 tsp of wheat flour into the indentations.
- 6
Bake the buns in the middle of the oven at 200 degrees for about 12–15 minutes or until baked through.
- 7
(If necessary, make the indentations larger and add an additional 1 tsp of chopped almonds to each bun.)