These streusel topped buns are made with a yeast dough which is rich in butter and eggs. But that’s not all you get. These mini buns are filled with your choice of jam or Nutella which make them one of my favourite things to eat. And don’t they look gorgeous, too!
This is another recipe courtesy of my friend Greg Patent and his great book A Baker’s Odyssey. Greg learnt this recipe from a German lady who used to make them for wedding celebrations so in the book they are named German Wedding cakes. I’m sure they have a German name but I thought they looked like cute little buns and of course, I had to fill half with Nutella.
I love baking sweet yeast bread like the Portuguese Bread and Potica but these are different because they are individual buns and everyone gets some of the soft inside plus lots of caramelised brown outside. The topping of crunchy, buttery streusel with oozing jam or Nutella inside will make these one of your regular baking favourites.
You are going to find that some of the streusel that you press onto the tops is going to fall around the buns. Don’t try to be neat and clean that up. Let the excess streusel bake to a golden crumb which will be your special treat to enjoy while the buns cool.
A butter and egg rich dough encasing a jam or Nutella filling topped with crunchy streusel
- 1/2 cup milk
- 2 1/4 teaspoon active dried yeast
- 1/3 cup sugar
- 85 g unsalted butter (6 tablespoons) at room temp
- Finely grated zest of 1 lemon
- 2 large eggs at room temp
- 2 large egg yolks at room temp
- 2 1/2 cups plain flour plus more as needed
- 3/4 cup plain flour
- 1/3 cup icing (confectioners') sugar
- 85 g unsalted butter (6 tablespoons) at room temp cut into tablespoons sized pieces
- Jam or Nutella
Heat the milk in a small saucepan until there is steam rising and bubble forming around the edges. Remove from heat and set aside to cool until the milk is just warm to your fingertips.
Stir yeast and 1 teaspoon of the sugar into the warm milk. Allow to stand and become foamy.
You can mix by hand but I prefer using my stand mixer.
In the stand mixer bowl, put the butter, lemon zest and remaining sugar and mix with flat beater for 2 or 3 minutes. Add egg one at a time and then yolks, mixing well after each addition. Add in the yeast mixture. The mixture will be very liquidy. Scrape the bowl and beater then add in half the flour and mix for 2 minutes. Scrape the bowl again and add in the rest of the flour and beat again for a couple of minutes. The dough will be soft and sticky. Scrape the bowl and beater then cover the bowl with plastic wrap and allow to rise for about 2 hours.
Sprinkle your work surface with a little flour. Scrape out the dough onto work surface and shape dough into a ball. Cover with a kitchen towel and let rest for 10 minutes so that you can make the streusel.
Put the flour, icing sugar and butter into food processor bowl. Pulse for a few time then let it run for a couple of seconds until it forms crumble. Don't over process!
Line two baking trays with nonstick paper. Roll the dough into a circle about 45cm/18in in diameter. Using a 8 - 10 cm cutter cut out circles. Reroll dough to cut more circles until you have used all the dough. You should have about 24 circles. Place a teaspoon of filling on each circle. Gather up the edges of dough and pinch to seal. Turn upside onto prepared baking trays and flatten slightly.
Preheat oven to 180C/350F.
Brush each with egg wash then take handfuls of streusel and press onto each bun.
Allow to rise 30 minutes. They will only rise a little.
Bake for 20 to 25 minutes until buns are golden brown. Some of the buns will crack allowing the filling to show through. Cool before serving.