Wheat Buns with Cinnamon and Butter Filling

Here's how:

• 1

  Crumble the yeast into a mixing bowl.

• 2

  Melt the cooking fat, add the milk, and let it cool to 20–25 °C.

• 3

  Dissolve the yeast in a little of the dough liquid, then add the rest.

• 4

  Add the remaining ingredients and stir. Feel free to use an electric mixer with dough hooks or a stand mixer to incorporate all the flour into the dough, about 10 minutes. The dough should be soft and smooth.

• 5

  Let it rise for 30 minutes, covered.

• 6

  Make the filling. Mix together the butter, sugar, and cinnamon.

• 7

  Roll out the dough into a rectangular sheet, about 20×50 cm.

• 8

  Spread the filling and roll it up. Cut into slices about 1.5 cm thick and place them in muffin tins with the cut side facing up.

• 9

  Let it rise for about 30 minutes.

• 10

  Beat the egg with a regular whisk and gently brush it onto the buns. Don't press too hard! 

• 11

  Sprinkle with pearl sugar and, if desired, slivered almonds.

• 12

  Bake in the center of the oven at 225 °C for 8–10 minutes, or in a convection oven at 200 °C for 10–12 minutes, until the buns are a nice golden brown.