Deliciously soft Boston bun

Recipe

Dough
2½ dl milk
1 packet dry yeast
2 eggs
75 g butter, room temperature (+ for brushing)
1¼ dl sugar
8½ dl all-purpose flour
1 tsp salt

Filling
125 g butter, melted
5 dl brown sugar
2½ tbsp cinnamon

Additional
1 egg
coarse sugar
powdered sugar

Preheat the oven to 175°C. Warm the milk to lukewarm (slightly warmer than hand temperature), add the dry yeast and stir. Whisk in the eggs, softened butter, and sugar.

Mix the flour and salt together. Add to the wet ingredients in small portions, kneading occasionally until smooth. Then knead by hand or with a stand mixer for 7–10 minutes until the dough is elastic and stretchy. Let rise in a draft-free, warm place for one hour.

Mix the filling ingredients in a bowl until smooth. Roll out the risen dough on a floured surface into a large rectangle about 0.5 cm thick. Spread the filling evenly over the dough. Roll tightly from the longer side into a log and cut into 3–4 cm pieces.

Place the dough pieces cut side up in a greased baking dish (or a Heirol Royal Pearl casserole pot). Brush with beaten egg and sprinkle with coarse sugar. Bake at 175°C for 20–25 minutes, until the buns are a beautiful golden brown.

Let the Boston buns cool slightly. Mix powdered sugar with a small amount of water to make a sweet glaze and drizzle it casually over the buns. Serve straight from the baking dish! Use a wooden spoon or spatula to help serve. If not all are eaten at once, transfer the baked goods to another storage container.