Fluffy buns in a pan

Here's how:

• 1

  Melt the butter, add the milk, and let the dough liquid cool to 20°C. Dissolve the fresh yeast in a little of the dough liquid.

• 2

  Mix all the dry ingredients, then stir in the liquid and the eggs. Knead in a food processor for about 5 minutes, or 10 minutes by hand; the dough should be slightly sticky.

• 3

  Let it rise under plastic wrap in a warm, cozy spot until it doubles in size, about 40–50 minutes.

• 4

  Place the dough on a floured work surface and roll it out into a rectangle measuring about 40 × 25 cm and about 1.5 cm thick.

• 5

  Spread a generous amount of room-temperature butter over the entire surface, then sprinkle with granulated sugar and your choice of flavoring. (Chopped chocolate, cinnamon, grated apple, cardamom, dark muscovado sugar.)

• 6

  Roll it up from one side to the other and cut it into appropriate pieces; you'll get about 16–20 pieces from the dough.

• 7

  Place them on a baking sheet lined with parchment paper, arranging them so that they will rise together. Let them rise under plastic wrap for 25 minutes.

• 8

  Brush with a beaten egg. Bake in a convection oven at 175–200 °C for about 15–20 minutes, or until they are nicely browned.

• 9

  After baking, let them rest for 10 minutes. Dust them with powdered sugar, and enjoy the fluffiest, most wonderful, vanilla-scented buns you've ever tasted!