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In a container, combine the yeast, warm milk, and sugar and mix well. Let it bloom for 2 to 3 minutes.
Into a separate bowl, add the flour and salt and mix until fully combined. Add the bloomed yeast and egg and mix until it forms a shaggy dough. Knead the four tablespoons of butter into the dough until it is fully incorporated into the layers of dough, about 5 minutes or so.
Cover the bowl with plastic wrap or a damp cloth and set it somewhere warm and allow to rise for an hour or until doubled in size.
In a small bowl, combine cinnamon and sugar. Mix well until fully combined and set aside.
After resting the dough, Flatten it to release the air and roll it out into a large rectangle with about 1/4-inch thickness all throughout.
Spread melted butter on top of the rolled-out dough, leaving 1/4-inch margins along all the edges. cover with a thin layer of cinnamon sugar and top with a layer of crushed peanuts. Carefully roll the rectangle up into a tight log, rolling along the long side. Divide the log into 12 equal portions.
Flatten and stretch out each portion into 8-10-inch long rectangles. Cut each rectangle into three sections, Fold the three sections of dough over each other like a braid until the end. Pinch the edges of the sections together to combine them. Form the braid into a circle and tuck the end of the dough underneath, and pinch the end onto the bottom of the dough to seal together.
Place a thin layer of brown sugar onto the bottom of each muffin mold followed by 1/2 tablespoon of butter. Place a braided bun into each mold, cover, and let rise for about 20-30 minutes.
Brush each braided bun with egg wash and bake the braided buns at 190 degrees Celcius for 18-20 minutes until golden brown. Optional: dust with powdered sugar or add some crushed peanuts on top after baking.
Ingredients
Directions
In a container, combine the yeast, warm milk, and sugar and mix well. Let it bloom for 2 to 3 minutes.
Into a separate bowl, add the flour and salt and mix until fully combined. Add the bloomed yeast and egg and mix until it forms a shaggy dough. Knead the four tablespoons of butter into the dough until it is fully incorporated into the layers of dough, about 5 minutes or so.
Cover the bowl with plastic wrap or a damp cloth and set it somewhere warm and allow to rise for an hour or until doubled in size.
In a small bowl, combine cinnamon and sugar. Mix well until fully combined and set aside.
After resting the dough, Flatten it to release the air and roll it out into a large rectangle with about 1/4-inch thickness all throughout.
Spread melted butter on top of the rolled-out dough, leaving 1/4-inch margins along all the edges. cover with a thin layer of cinnamon sugar and top with a layer of crushed peanuts. Carefully roll the rectangle up into a tight log, rolling along the long side. Divide the log into 12 equal portions.
Flatten and stretch out each portion into 8-10-inch long rectangles. Cut each rectangle into three sections, Fold the three sections of dough over each other like a braid until the end. Pinch the edges of the sections together to combine them. Form the braid into a circle and tuck the end of the dough underneath, and pinch the end onto the bottom of the dough to seal together.
Place a thin layer of brown sugar onto the bottom of each muffin mold followed by 1/2 tablespoon of butter. Place a braided bun into each mold, cover, and let rise for about 20-30 minutes.
Brush each braided bun with egg wash and bake the braided buns at 190 degrees Celcius for 18-20 minutes until golden brown. Optional: dust with powdered sugar or add some crushed peanuts on top after baking.
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