Strasbourg yeast buns

Name: Strasbourg yeast buns
Total time: 2 h
Yield: about 20
Cuisine: Hungarian
Ingredients: 140 g butter; 35 g sugar; 4 egg yolks; 12-13 g fresh yeast (or 1 tsp dried yeast), proofed in a little milk; about 350-400 g plain flour (enough for a dough as firm as brioche dough); 4 egg whites; coarse sugar (pearl sugar or crushed sugar cubes) for sprinkling; sliced or coarsely chopped almonds for sprinkling; butter for greasing the tray

Time: 2 hr (about 35 min hands-on)about 20approx. 90 kcal / serving (estimated)approx. 3 g protein / serving

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Ingredients

140 g butter
35 g sugar
4 egg yolks
12-13 g fresh yeast (or 1 tsp dried yeast), proofed in a little milk
about 350-400 g plain flour (enough for a dough as firm as brioche dough)
4 egg whites
coarse sugar (pearl sugar or crushed sugar cubes) for sprinkling
sliced or coarsely chopped almonds for sprinkling
butter for greasing the tray

Method

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Mix the butter, sugar, egg yolks and proofed yeast in a bowl.
Work in enough flour to get a soft but elastic dough, similar to brioche dough. Knead well by hand.
Cover and leave to rise in a warm place for about 45-60 minutes, until doubled.
Shape the dough into walnut-sized balls, and place on a buttered baking tray, spaced apart.
Cover the balls and let rise for another 25-30 minutes.
Meanwhile whisk the 4 egg whites to stiff peaks.
Place a small dollop of egg white on top of each ball, then sprinkle with coarse sugar and almonds.
Bake low and slow at 160°C for about 20-25 minutes, until pale golden, taking care they don't brown too much.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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