Anise-butter "eye" buns recipe

Instructions & photo: Kaija Nieminen

20 servings

Ingredients

Dough
5 dl semi-skimmed milk

50 g fresh yeast

1 egg

1.5 dl sugar

1-2 tsp salt

14 dl wheat flour

200 g butter

Egg for glaze

Anise butter eye
75-100 g butter

1 dl finely crushed Halvan Anis pastilles

Recipe

1. Heat the milk until hand-warm (around 38C) and crumble the yeast into it.
   Whisk together egg, sugar and salt and add it to the mix.
   Add wheat flour a little at a time and knead into an elastic and soft dough.
   Add melted butter.
   Let the dough double in size in a warm place under a baking sheet.
   Divide the dough into 20 pieces and roll them into balls.
   Put the buns on a baking sheet on a baking sheet and let them rise under a cloth.
   Cut the filling butter into small cubes.
   Brush the buns with egg for a glaze.
   Make an indentation in the center of each bun with your thumb. Press the cube of butter into the hole. Sprinkle crushed anise paste on top.
   
   Bake the buns in a 225-degree oven for 12–15 minutes.
   
   Serve the buns warm with milk.