I've chosed to mention the standmixer method below but you can knead the dough in various different ways. The end result should be the same
450gramflour of good quality
200gramfull fat milk of 20-25Croomtemperature
50gramsoftunsalted butter in cubes
coarse sugar or cane sugarfor sprinkling on the buns
You also need:
sunflower oil to grease the bowlworkspace and your hands
a creditcardor something similar, cleaned!
baking traycovered with baking paper
Place all ingredients for the dough, except the butter, into a bowl and knead these with the standmixer for about 8 minutes till you have a firm dough. You can do this by hand as well but it will take slightly longer. Than add the butter, cube by cube and keep kneading until there is a smooth and flexible dough which forms a little thin sheet if you pull it apart with your hands.
1e rise: Form a ball of the dough and put this into a bowl that is lightly greased with sunflower oil. Turn it ones so all sides have a little bit of oil on them. Cover the bowl with clingfilm that is also brushed with oil and leave the dough to stand at roomtemperature for about 60 minutes or until doubled in size. The dough is risen well when you poke a hole in it which doesn't disappear.
Shaping: Turn the dough out onto a lightly greased workspace and push the air out of it. Divide the dough with a dough scraper or with your hands into 12 equal shaped pieces. Make this into small round balls and leave them to rest covered with greased clingfilm for 10 minutes.
Take one ball and press it flat with the palm of your hand and make sure that it stays in a round shape. Brush the doughpiece with water and sprinkle sugar on it. Using the short end of a creditcard make an incision in the middle of the doughpiece, making sure you do not cut through the sides of the dough. Cut the dough in the same way 3 or 4 more times so you get a star shape. Now take the piece of dough in your hands and the push the points of the star upwards and outwards and turn the doughflap basically inside out. The star points will now be on the outside of the doughflap. Put the stars with the sugar facing upwards on a baking tray spaced roughly 5 cm apart. Cover with greased cling film.
Second rise: Let the star rise at roomtemperature for about 60 minutes till almost double in size. They are good when you press them with a wet finger and the dent slowly disappears.
Preheat the oven: During the time you let the buns rise for the second time preheat the oven to 180 C (use upper and bottom heat if you have that) If you have circulating hot air in your oven turn the temperature down for about 20 C or follow the instructions of your oven.
Bake the stars for about 10-15 minutes until cooked and golden brown. Put them on a rack to cool immediately after baking.