Polish Drożdżówka (Yeasted Sweet Bun)

Step 1

Pour the 0.75 cup of warm milk into a large mixing bowl and sprinkle 2.25 teaspoons of active dry yeast over the top.

Step 2

Let the yeast sit in the milk for 5 minutes without stirring, until a thin foam layer forms on the surface, indicating the yeast is alive and active.

Step 3

Separate the egg: crack it into a small bowl and pour the white into the yeast mixture, setting the yolk aside for later; stir the mixture with a wooden spoon until combined.

Step 4

Add 3 tablespoons of softened butter, 3 tablespoons of sugar, and 0.5 teaspoon of salt to the bowl, stirring vigorously until the butter breaks into small flecks throughout the liquid.

Step 5

Pour 3 cups of flour into the bowl a handful at a time, stirring with a wooden spoon after each addition until the dough becomes too stiff to stir, about 2 minutes per addition.

Step 6

Turn the dough out onto a clean, unfloured work surface and knead by pushing it away from you with the heel of your hand, folding it back toward you, and rotating it a quarter turn; repeat for 10 minutes until the dough feels smooth, elastic, and slightly tacky but not sticky.

Step 7

Place the kneaded dough into a large, lightly oiled bowl, turning it once so the top surface is coated with a thin layer of oil.

Step 8

Cover the bowl with a damp kitchen towel or plastic wrap and place it in a warm spot (like near a sunny window or on top of a warm oven) for 1 hour, until the dough has doubled in size and a gentle poke leaves a small indent that does not spring back.

Step 9

Gently punch down the risen dough with your closed fist in the center, then turn it out onto a lightly floured work surface.

Step 10

Divide the dough into 6 equal pieces using a dough scraper or knife: cut the dough in half, then cut each half in half again, then cut each quarter into 2 pieces.

Step 11

Cup your hand over one dough piece on the work surface and roll it toward you by moving your hand in small circles, creating tension that shapes it into a smooth, round ball; repeat with each piece.

Step 12

Place the 6 shaped dough balls on a parchment-lined baking sheet, spacing them 2 inches apart so they do not touch.

Step 13

Cover the baking sheet with a damp kitchen towel and place it in a warm spot for 45 minutes, until the buns have grown to about half again their original size and a poke leaves a gentle indent.

Step 14

Set the oven to 375°F and wait until the indicator light or beep tells you it has finished preheating, about 10 minutes.

Step 15

Crack the reserved egg yolk into a small bowl, add 1 tablespoon of water, and whisk with a fork until uniform and pale yellow.

Step 16

Remove the damp towel from the baking sheet, then brush the egg wash over the top and sides of each bun using a pastry brush, coating them evenly; you should see a wet, glossy shine on each one.

Step 17

Place the baking sheet in the preheated oven and bake for 18 to 22 minutes, until the buns are deep golden brown on top and a gentle tap on the bottom of one sounds hollow.

Step 18

Remove the baking sheet from the oven and let the buns cool on the sheet for 5 minutes, then transfer them to a wire rack or plate to finish cooling.