Instructions

• In a small bowl combine 15 grams instant yeast, 1 teaspoon granulated sugar and 3 tablespoons lukewarm water. Stir and set aside in a warm place until foamy and bubbling (about 5–10 minutes).
• In a medium bowl beat 1 large egg with 150 ml milk until combined.
• Add a pinch of salt, 3 tablespoons granulated sugar, 6 tablespoons vegetable oil and the activated yeast mixture to the egg-and-milk mixture. Mix to combine.
• Gradually add 500 grams all-purpose flour to the wet ingredients, stirring until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead until smooth, soft and elastic.
• Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 30–60 minutes.
• While the dough is rising, make the filling: in a small bowl mix 5 tablespoons granulated sugar with 2 tablespoons ground cinnamon.
• Melt 2 tablespoons butter. Use some of the melted butter to grease a baking tin and reserve the rest for brushing the dough.
• Preheat the oven to 180°C.
• When the dough has doubled, punch it down and divide it into about 6 equal pieces (or more for smaller buns).
• On a lightly floured surface, take one dough piece and flatten it into a circle with your fingers or a rolling pin. Brush the surface with melted butter, leaving a small border around the edge.
• Sprinkle a portion of the cinnamon-sugar mixture over the center of the circle, keeping the filling away from the edges.
• Roll the circle into a cylinder and press the seam to seal. From the side opposite the sealed edge, cut toward the sealed edge, stopping before you reach the sealed edge so the ends remain connected. Gently spread the cut sections to form a heart-shaped bun.
• Transfer the formed buns to the prepared baking tin, leaving space between them. Brush tops with any remaining melted butter if desired.
• Bake in the preheated oven for 15–20 minutes, until golden brown. Remove from oven and let cool slightly before serving.