Heart Shaped Buns

Today I want to show you how to make Heart Shaped Buns. These sweet and tender pastries are perfect for a romantic breakfast. They also make a great Valentine’s Day gift that is made with love.

Ingredients for the dough:

250 ml warm milk
80g sugar
7g (2 tsp) dry active yeast
70g melted butter
2 eggs at room temperature
+/- 600g all-purpose flour
½ tsp salt
1 tbsp vanilla extract

Ingredients for the filling

100g sugar
40g melted butter
ground cinnamon (optional)

Ingredient for the egg wash:

1 egg yolk
1 tbsp milk

Step 1

Let’s start by proofing the yeast. In a clean bowl mix the warm milk, 1 tbsp of sugar, dry active yeast, 5 to 7 tablespoons of flour and give it a stir. The milk should be warm NOT hot to the touch and no salt is needed when you’re proofing the yeast. The consistency of the mixture should be almost like pancake dough. Set it in a warm place for 15-20 minutes.

Our yeast mixture raised well and increased in volume and now we can start kneading the dough.

Step 2

Transfer the yeast mixture to the mixing bowl of a stand mixer, add the eggs, sugar, melted butter, salt, vanilla extract and give it a quick stir with a whisk to combine all the ingredients. Add the rest of the flour and using a hook attachment start kneading the dough.

If you’re using a stand mixer, it may take up to 10 minutes. You can also knead the dough with your hands, which may take up to 15 minutes. The dough should turn out very soft and slightly sticky. Depends on the size of the eggs and the brand of your flour you may need a little more or a little less flour than indicated in the recipe.

Step 3

Transfer the dough onto your work surface, grease your hands with vegetable oil and knead the dough for about a minute. Coat a clean bowl with a tablespoon of vegetable oil and place the dough inside. Cover the bowl with a lid or plastic wrap and set aside in a warm place. Allow the dough to rise for about an hour or until it doubles in size.

Step 4

My dough has doubled in size and become very airy. Now we need to deflate it and expel the gases. Transfer the dough onto the work surface and divide it into 12 pieces. To make sure that all the buns are the same size, you can use a kitchen scale to divide the dough. Roll each piece into a ball and cover with plastic wrap. Let them rest for 15 minutes.

Step 5

Roll each ball of dough out flat into an oval. Brush with butter and sprinkle with about a teaspoon of sugar. Roll it up into a log and seal the roll by pinching the edge against the roll. Lightly press on the seam and fold the roll in half. Then pinch the ends together. Starting about 1½ -inches from the sealed end, cut the dough all the way through. Turn cut sides out so they face up forming a heart shape and place them onto a baking sheet covered with parchment paper.

Step 6

Beat the egg yolk and milk with a fork and brush the buns. Sprinkle the buns with more sugar and bake at 350 F degrees for 25 – 30 minutes or until they have a beautiful golden-brown top.

Look at these beautiful buns. They have increased in size and have a beautiful golden crust. Let me open one to show you the soft and fluffy texture inside.

My second butch, I made with cinnamon sugar. The buns turning out almost the size of my palm. If you want them smaller, just divide the dough into 14-16 pieces.

Notes:

When proofing the yeast, the milk should be warm NOT hot to the touch and no salt is needed.
The buns turning out almost the size of my palm. If you want them smaller, just divide the dough into 14-16 pieces.
Eat the buns fresh or store in an airtight container or plastic bag for a couple of days. If they start to dry out, just reheat them in the microwave for a few seconds.

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