Sweet Buns Pikkupullat

Warm the milk to approximately 37°C (body temperature), then dissolve the yeast in the warm milk and stir in the sugar until fully combined.

Beat the egg and add it to the milk mixture along with the salt and softened butter or margarine, mixing until well incorporated.

Gradually add flour to the wet mixture, kneading the dough until it is smooth, elastic, and pulls away cleanly from the sides of the bowl.

Cover the dough with a clean kitchen towel and let it rise in a warm, draft-free place until it has doubled in size.

Punch down the risen dough and divide it into small, equal portions, then shape each piece into a smooth round bun and place them on a parchment-lined baking sheet.

Cover the shaped buns and allow them to proof a second time until visibly puffed and nearly doubled in size.

Brush the tops of the buns gently with beaten egg or milk to achieve a golden, glossy finish during baking.

Bake the buns in a preheated oven at 200°C (390°F) until they are golden brown on top and sound hollow when tapped on the bottom, then transfer to a wire rack to cool.