Soft bun pull-aparts, called “daisy” in some parts of the world.
600 g plain flour
1 tsp dry yeasts
40 g sugar
50 g butter
240 ml milk
pinch of salt
1 tsp vanilla essence
for the crumbed topping:
25 g soft butter
25 g plain flour
25 g caster sugar
almond flakes, crushed
to brush on top:
1 egg mixed with 1 tbsp water
Mix yeasts with a bit of sugar and warm milk. Let it rise for about 15 minutes.
Heat the remaining milk, add butter, sugar and a pinch of salt. Leave until lukewarm. Add egg and pour to a bowl with flour. Add the yeast mixture. Mix well and turn out the dough onto floured work surface. Knead till the dough is smooth and elastic, about 10 minutes. Cover with a tea towel and let it rise for about 1,5 hour or until double the size.
Divide the dough into 9 equal portions. Form each into a tight boule by rolling it on the counter. Arrange them in a buttered springform (one in the middle and rest of them around). Cover it with a slightly wet tea towel and let the dough rise for an hour.
Prepare the crumbed topping: Combine all the ingredients together until the mixture resembles wet sand.
Brush the risen buns with egg and sprinkle with crumbs.
Bake in 180C for 20 minutes or until golden-brown.