Nut buns

Ingredients

Yeast dough

650 grams (5 1/4 cups) flour
1 tablespoon (0.5 ounces) cornstarch
1 teaspoon (0.35 ounces) baking powder
7 grams (2 1/4 teaspoons) dry yeast
300 milliliters (1 1/4 cups) milk
2 eggs
1 tablespoon (0.5 ounces) sour cream
50 grams (1/4 cup) sugar
50 grams (1/4 cup) butter at room temperature
Pinch of salt

Sprinkling

100 grams (1 cup) chopped nuts
100 grams (1/2 cup) cane sugar
1 egg

Equipment

Mixing Bowls
You'll need a few different sizes for mixing your ingredients. Make sure they are large enough to handle the dough as it rises.
Whisk
A good whisk is essential for combining your milk and yeast, and for whisking the egg for the sprinkling.
Sifter
Sifting the flour and other dry ingredients can help to remove lumps and aerate the mixture for a better texture.
Baking Sheet
Line your baking sheet with parchment paper to prevent the pastries from sticking and to make cleanup easier.
Parchment Paper
This is a must to avoid the pastries sticking to the baking sheet and to facilitate easy transfer.
Oven
Ensure your oven is preheated to the right temperature for optimal baking results.

Instructions

Step 1

1. Warm up the milk until lukewarm. Stir in 1 teaspoon of sugar and the dry yeast. Mix well, then let it sit in a warm place for 10-15 minutes until it becomes frothy. Tip: If the mixture doesn't become frothy, the yeast might be inactive. Start over with fresh yeast.

Step 2

2. In a large bowl, sift together the flour, cornstarch, baking powder, remaining sugar, and a pinch of salt. Tip: Sifting helps to aerate the flour, making the dough fluffier.

Step 3

3. Pour the frothy yeast mixture into the flour mixture. Add the eggs and sour cream. Mix thoroughly until the dough comes together and is smooth. This can be done by hand or with a stand mixer.

Step 4

4. Add the softened butter and knead the dough until it is soft and elastic, and no longer sticks to your hands. Tip: Knead on a floured surface or lightly grease your hands to make kneading easier.

Step 5

5. Place the dough in a bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour.

Step 6

6. Punch down the risen dough and knead it briefly. Allow it to rise again for another hour.

Step 7

7. Divide the dough into 15 equal pieces, each weighing about 75 grams (2.65 ounces). Roll each piece into a ball, cover them, and let them rest on the table for 30 minutes.

Step 8

8. Preheat the oven to 392°F (200°C) with the up-and-down heating mode.

Step 9

9. Mix the chopped nuts and cane sugar together. Tip: You can add your favorite spices such as cinnamon or nutmeg for extra flavor.

Step 10

10. Whisk the egg in a small bowl.

Step 11

11. Dip the top of each dough ball into the whisked egg, then into the nut mixture. Place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden brown. Tip: Keep an eye on them as baking times can vary depending on your oven.

Servings

For serving, these delightful pastries are incredibly versatile. Picture a cozy breakfast in bed, with these warm treats served alongside a steaming cup of coffee or tea. The nutty topping adds a delightful crunch that perfectly complements the tender dough, making them a hit with kids and adults alike. If you're planning a brunch gathering, arrange these pastries on a beautiful platter with a variety of toppings, such as fruit preserves, honey, or even a dusting of powdered sugar. Your guests will appreciate the effort and enjoy customizing their own treats. Looking for a dessert option? Pair these pastries with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrasting temperatures and textures create a simple yet indulgent dessert that's bound to impress. For a holiday flair, consider adding a sprinkle of festive spices like cinnamon or nutmeg to the nut mixture. Serve them warm with a glass of mulled wine or hot cocoa for a comforting and memorable winter treat.

Variations

For those looking to transform this recipe into a gluten-free delight, simply substitute the all-purpose flour with a high-quality gluten-free baking blend. Make sure it includes xanthan gum to help with the elasticity. For a vegan version, replace the milk with almond milk or any plant-based milk of your choice. Substitute the butter with margarine or coconut oil. Instead of eggs, use a flaxseed meal mixture (1 tbsp flaxseed meal + 2.5 tbsp water) for both the dough and the topping.

Faq

Why isn't my dough rising?
Ensure that your yeast is not expired and that your milk is warm but not too hot, as extreme temperatures can kill the yeast.
How do I know when the dough is kneaded enough?
The dough should be smooth, elastic, and not stick to your hands. You can also perform the "windowpane test" - stretch a small piece of dough; it should form a thin, almost see-through membrane without tearing.
Can I add other spices to the nut mixture?
Yes, feel free to customize the flavor by adding spices like cinnamon, cardamom, or nutmeg to the nut and sugar mixture.
What's the best way to store these pastries?
Allow the pastries to cool completely before storing them in an airtight container at room temperature for up to three days. You can also freeze them for up to a month; just reheat before serving.
How can I make the pastries look more appealing?
Brush the tops with a bit of additional egg wash before baking to give them a shiny, golden finish. Also, you can sprinkle with a pinch of coarse sugar for extra sparkle and sweetness.
Any tips for working with yeast?
Always check that your yeast is not expired and proof it in warm (not hot) liquid with a bit of sugar to ensure it's active. If it doesn't foam up, it's best to start over with fresh yeast.