Voisilmäpulla (Finnish Butter Eye Buns)

Step 1

In a small bowl, sprinkle the yeast over the warm milk. Stir and allow to sit until the yeast is frothy, about 10 minutes.

Step 2

In the bowl of a stand mixer fitted with a dough attachment or a large bowl, combine the flour, sugar, cardamom, and salt.

Step 3

Mix in the softened butter, egg, and yeast with milk to form a dough. Add a little more flour if too sticky (just enough to remove the stickiness- don't add too much or it will create tougher rolls) and a little more milk if too crumbly.

Step 4

On a lightly floured surface, knead the dough until soft and smooth. Place the dough back in the bowl, cover with plastic wrap or a towel, and allow to rise until doubled, about 1 hour (this may take closer to 2 hours in cooler kitchens).

Step 5

Preheat oven to 400˚F. Line two baking sheets with parchment or lightly grease.

Step 6

On a lightly floured surface, divide the dough into 20 equal pieces, each about the size of a golf ball (45 grams/1.5 ounces). Roll each piece into a smooth ball and place on prepared baking sheets around 2 inches apart. Cover with dish towels and allow to rise until puffed, about 30 minutes.

Step 7

Use a finger to make a depression in the center of each roll. Cut the chilled butter into 20 equal cubes. Place a cube in each depression.

Step 8

In a small bowl, beat the egg and brush it over each roll. Pour 1/4 teaspoon of granulated sugar directly over each cube of butter in the bun. If desired, sprinkle pearl sugar around the edges.

Step 9

Bake the voisilmäpullat in the preheated oven until golden, about 12 minutes.

Step 10

Allow to cool on a wire rack and they are best served warm.