SUGAR AND CINNAMON BUNS

Bundt mold, 26 cm.

4 cups flour, sifted

30 gr. fresh yeast

½ cup sugar

1 egg

1 Tbsp. honey

1 tsp. vanilla extract

80 gr. butter, or melted butter 1-1½ cups milk or water

½ tsp. salt

For the coating:

1 cup brown sugar

1 Tbsp. cinnamon

100 gr. butter/melted butter

To prepare the dough, mix the flour, yeast and sugar in an electric mixer. Add the egg, honey, vanilla extract and melted butter. Mix the ingredients, gradually adding the milk/water and salt. Mix until the dough is smooth and separates from the sides of the bowl. If necessary, add a little milk or water. Sprinkle the dough lightly with oil and cover it with plastic wrap. Let it rest in a warm place for about an hour and a half or more until it doubles in volume.

Transfer the dough to a working surface and roll it out until it’s about 1 cm. thick. Cut the dough into squares of about 2 cm. Take each cube of dough and roll it to form a ball. You can also skip rolling out the dough and just take small or medium portions and shape them into balls.

Mix the sugar and cinnamon in a bowl and place the melted butter in a separate bowl.

Grease the Bundt mold. Dip the dough balls in the melted butter and roll them in the cinnamon sugar. Arrange the dough balls in rows on the baking tray. Cover them with plastic wrap and let them sit for about 40 minutes to an hour. Preheat the oven to medium-low heat (170°-180°) and bake for about 30 minutes, or until a toothpick inserted into the center of a dough ball comes out clean and dry. When they are ready, remove the buns from the baking tray, let them cool a little, and they are ready to serve.