Finnish Butter Eye Buns Voisilmpulla
Indulge in the irresistible charm of Finnish Butter Eye Buns, or Voisilmäpulla, a beloved Nordic treat that's as delightful to make as it is to eat. These pillowy-soft buns are infused with the warm, aromatic flavor of ground cardamom and feature a signature buttery-sugar center that melts in your mouth with every bite. Perfect for breakfast, brunch, or an afternoon coffee break, these golden-brown pastries are made from a yeast-risen dough that's enriched with whole milk and softened butter for ultimate tenderness. Topped with a glistening egg wash and a luscious butter-sugar filling, Finnish Butter Eye Buns are a show-stopping addition to any table. With just a few simple steps, you can bring the cozy flavors of Finland into your kitchen and create a batch of artisanal buns that everyone will adore. Keywords: Finnish butter eye buns, Voisilmäpulla recipe, cardamom buns, Nordic pastries, homemade buns.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 ml Whole milk
- 7 g Active dry yeast
- 50 g Granulated sugar
- 2 tsp Ground cardamom
- 1 tsp Salt
- 450 g All-purpose flour
- 75 g Unsalted butter (softened)
- 1 large Egg (for dough)
- 1 large Egg (for egg wash)
- 70 g Butter (for filling)
- 50 g Granulated sugar (for filling)
Instructions
Warm the milk to about 37°C (98°F), ensuring it's lukewarm and not too hot. Pour the milk into a mixing bowl and sprinkle the active dry yeast over it. Let it sit for 5-10 minutes until it becomes frothy.
Stir in the granulated sugar, ground cardamom, salt, and the egg. Mix well until combined.
Gradually add the flour, a little at a time, while stirring. Once the dough becomes too stiff to stir, begin kneading it either by hand or with a stand mixer using a dough hook.
Incorporate the softened butter into the dough while kneading. Continue kneading for about 8-10 minutes until the dough is smooth and elastic.
Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm location for 1 to 1.5 hours, or until it has doubled in size.
Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a smooth ball and place them on a baking sheet lined with parchment paper, leaving enough space for them to expand.
Cover the buns loosely with a towel and let them rise again for 30 minutes.
Preheat your oven to 200°C (400°F).
Using your thumb or the back of a spoon, press a deep indentation into the center of each risen bun to form a well. Fill each well with a small cube of butter (approximately 1 teaspoon) and sprinkle about 1 teaspoon of sugar on top.
Lightly beat the second egg and brush it over the surface of the buns, avoiding the buttery centers.
Bake the buns in the preheated oven for 10-12 minutes, or until they are golden brown and fully cooked through.
Remove from the oven and let cool slightly before serving. The buttery sugar centers will be hot, so allow them to cool for a few minutes before eating.
Nutrition Facts
Calories |
3392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 718 mg | 240% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 462.1 g | 168% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 114.8 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 480 mg | 37% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1215 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
