Ingredients
Method
Preparation
- In a small bowl, stir warm milk with sugar and yeast. Let sit for 5–7 minutes until foamy and fragrant.
- In a large bowl, whisk flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a clean towel, and let rise in a warm spot until doubled, about 45–60 minutes.
- Punch down the dough gently and divide into 12 equal pieces. Shape each into a smooth ball.
- For stuffed buns, flatten each piece, add 1–2 teaspoons of filling, then seal and reshape into a bun.
- Arrange buns on a floured tray, cover, and let rise for 20–30 minutes until puffy.
Cooking
- Heat a large skillet over medium heat and add 1–2 tablespoons of butter.
- Place buns seam-side down in the skillet, working in batches, and fry for 3–4 minutes per side until deeply golden and crisp.
- Transfer to a rack to cool slightly and dust with cinnamon sugar or brush with melted butter if desired.
Notes
Keep fillings mild if serving to children. Use warm, not hot, milk to activate yeast. Allow buns to rest briefly after frying to develop crispness.