"Butterfly" Sugar and Cinnamon Sweet Buns

"Butterfly" sweet buns are yeast rolls on a sponge starter with a sugar-cinnamon filling, shaped in a special way: the roll is folded toward the center and cut on both sides, then the "wings" are turned out. This amount of dough makes 10 buns, baked for 30 minutes at 200°C. Recommended - enjoy!

"Butterfly" Sugar and Cinnamon Sweet Buns

Fluffy yeast buns on a sponge starter with a sugar-cinnamon filling, shaped into butterflies.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Rising time 1 hour hr 50 minutes mins

Total Time 3 hours hrs

Servings: 10 buns

Ingredients Method Notes

Ingredients

  

For the sponge starter

• 250 ml milk or water warm
• 25 g fresh yeast or 7 g dry
• 3 tbsp sugar
• 3 tbsp flour
• 1 pinch salt

For the dough

• 2 eggs set aside one yolk for brushing
• 80 g butter melted
• 500 g flour
• 2 tbsp vegetable oil

For the filling

• 0.5 cup sugar
• 2 tsp cinnamon
• vegetable oil for brushing the sheets

Method

 

1. Combine the sponge starter ingredients in the warm liquid, mix and leave in a warm place for 15-20 minutes until bubbly and risen.
2. Sift half the flour into the starter, add the eggs and melted butter, mix with a fork. Gradually add the remaining flour and knead a smooth, elastic dough, finishing with the vegetable oil.
3. Shape the dough into a ball and leave in a warm place for 1 hour.
   
4. Punch down the risen dough and divide into 10 pieces. Roll each one thin, brush with vegetable oil and sprinkle with sugar and cinnamon.
   
5. Roll each piece up, fold both sides toward the center and pinch. Use a knife to cut on both sides, leaving a full centimeter uncut in the center.
   
6. Turn out the wings on both sides and place the buns on a baking sheet.
   
7. Let proof for 30 minutes, brush with the yolk and bake for 30 minutes in an oven preheated to 200°C.
   
8. Let the finished buns cool. Enjoy!
   

Notes

Total time includes dough rising and proofing.

Tips

• Set aside one yolk from the two eggs to brush the buns before baking.
• The sponge starter is ready when it's bubbly and risen - that means the yeast is active.
• When making the cuts, leave a full centimeter uncut in the center, or the "butterfly" will fall apart.