Maska Bun Recipe

Activate and mix

Warm the milk to about 100–110°F (38–43°C). In a large bowl or the bowl of a stand mixer, whisk warm milk, sugar and yeast. Let sit 5–7 minutes until foamy. Add the softened butter and the egg and whisk to combine.

Combine dry and wet

Add the flour and salt to the bowl. If using a stand mixer, attach dough hook and mix on low until incorporated, then increase to medium and knead 6–8 minutes until smooth, elastic and slightly tacky. If mixing by hand, turn onto a floured surface and knead about 10 minutes until smooth.

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare sweet butter (maska)

While dough rises, make the maska: in a small bowl, beat room-temperature butter with powdered sugar, cardamom powder and a pinch of salt until smooth and spreadable. Taste and adjust sweetness or cardamom. Transfer to the refrigerator briefly if it becomes too soft.

Divide dough and roll

Once dough has doubled, gently deflate and turn onto a lightly floured surface. Divide into 10 equal pieces (about 70–80 g each for 3 cups flour). Roll each piece into a smooth ball, then flatten each ball into a 4–5 inch (10–12 cm) disk with a rolling pin.

Fill and shape buns

Place about 1 tablespoon of the sweet butter in the center of each disk. Fold the edges up and pinch to seal, forming a smooth bun with the seam on the bottom. Alternatively, for a layered maska bun, roll each disk into an oval, spread 1 tsp butter across the surface, then roll jelly-roll style, coil the roll into a bun and pinch seam closed.

Second rise

Place shaped buns seam-side down on a lined baking sheet, spacing them 1–2 inches apart. Cover loosely and let rise until puffy, about 30–40 minutes. Meanwhile, preheat oven to 375°F (190°C).

Egg wash and garnish

Whisk the egg yolk with 1 tsp milk. Gently brush the tops of the risen buns with the egg wash. Sprinkle with sesame seeds or chopped pistachio if using.

Bake

Bake in the preheated oven for 14–18 minutes, until tops are deep golden brown and internal temperature reaches about 190°F (88°C). Rotate the pan halfway if your oven bakes unevenly.

Brush with butter

Remove buns from oven and immediately brush tops with the 2 tbsp melted butter to give a glossy, rich finish. Let cool on a rack for 10 minutes before serving so the filling sets but remains spreadable.

Serve

Serve warm or at room temperature. For serving, split open and add extra maska (butter) if desired. Keeps in an airtight container at room temperature for 2 days or refrigerated up to 5 days (bring to room temperature before serving).