Mini challah buns with streusel
Soft, fluffy mini challah buns topped with plenty of buttery streusel. Perfect with coffee, cocoa, or for a sweet breakfast.
Prep time
35 min
Cook time
23 min
Total
58 min
Servings
8
Difficulty
Łatwy
Ingredients
Streusel
- 60 gwheat flour or fine semolina flour
- 40 gsugar
- 50 gcold butter
Yeasted dough
- 1 sztegg
- 2 sztegg yolks
- 100 gbutter (melted)
- 50 gsugar
- 1 łyżeczkavanilla sugar
- 40 gfresh yeast
- 150 glightly warm milk
- 500 gwheat flour
- 1 łyżeczkasalt
For brushing
- 1 sztegg
- 3 łyżkimilk
Nutrition facts* / 8 servings
* Approximate values, calculated from 1 of 14 recipe ingredients.
Instructions
- 1
First prepare the streusel. Combine the flour and sugar in a bowl, add the cold butter and rub it in with your fingers until you get fine crumbs. Refrigerate the finished streusel.
- 2
Melt the butter in a small saucepan and add the milk. The mixture should be just slightly warm, not hot.
- 3
Add the yeast, sugar and vanilla sugar to the milk and butter mixture. Stir until the ingredients dissolve.
- 4
Pour the flour and salt into a large bowl. Add the prepared milk mixture along with the egg and egg yolks.
- 5
Knead the dough for about 2-3 minutes, until the ingredients are well combined and you get a soft, smooth dough.
- 6
Cover the bowl and set the dough aside for about 30 minutes to rise.
- 7
Divide the risen dough into 8 equal pieces of about 120 g each.
- 8
Divide each piece into 3 thin ropes and braid them into a small challah shape. Pinch the ends well and tuck them underneath.
- 9
Arrange the mini challah buns on a baking sheet lined with baking paper.
- 10
Cover the buns and set them aside somewhere warm for 30 minutes to rise again.
- 11
Whisk together the egg and milk in a small bowl, and brush it thoroughly over the risen mini challah buns.
- 12
Sprinkle generously with the chilled streusel.
- 13
Once topped with streusel, don't let the buns rise any further. Put them straight into the preheated oven.
- 14
Bake in an oven preheated to 180°C, top-bottom heat, for about 20-23 minutes, until the mini challah buns are deeply golden and fluffy.
- 15
They taste best while still slightly warm after baking.
Tip
For an even more buttery flavor, you can lightly brush the hot mini challah buns with a bit of melted butter right after baking.
Common mistake
The most common mistake is milk and butter that's too hot. If the liquid is too hot, the yeast won't rise properly and the buns will lose their fluffiness.
Serving suggestion
Mini challah buns taste great with butter, homemade jam, pistachio cream, or simply on their own with coffee or cocoa.
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