Using quark or Greek yogurt in the yeast dough is a trick to get the buns extra soft and comfy. Right after the buns are taken out of the oven, brush them with melted butter and sprinkle with sugar. The result is tempting buns that are really gorgeous in taste!
50 g [1,75 oz] yeast
150 g [5,3 oz] butter
5 dl [1 pint] milk
1 g [0,03 oz] saffron, ground
1.5 dl [0,3 pint] sugar
250 g [0,55 lb] quark or Greek yogurt
16 dl [3,4 pint] flour
5 dl [1 pint] custard
75 g [2,65 oz] butter
1 dl [0,2 pint] sugar
This is what you do
 Melt butter in a saucepan and add the milk and saffron. Heat the mixture until it is lukewarm (37° C/98.5° F).
 Crumble the yeast in a bowl and add the liquid. Stir until the yeast has dissolved.
 Then add sugar, egg and quark (or Greek yogurt).
 Work in most of the flour. Let dough rise nestling warmly for one hour.
 Put the dough out on floured surface along with the rest of the flour. Knead the dough smooth and roll out round buns. The dough will make about 30. Put the buns on a baking paper covered baking sheet and let them rise for about 40 minutes.
 Create a fairly deep hole in the center of each bun with two fingers and fill the hole with a topped tablespoon of custard.
 Bake the buns in the center of the oven at 225° C/435° F for about 10-12 minutes, until golden and done.
 Shortly after the buns are taken out of the oven, brush them with melted butter and sprinkled with sugar.
Recipe and photo: Kristine Ilstad / Det Søte Liv.