One German milk-enriched yeast bun steamed in a tightly covered small pan until fluffy on top and golden underneath; all measured cooking milk, butter and sugar remain part of the serving.
3 tbspMilk
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10 gChicken eggs
2 tspButter
0.5 cupFlour
0.7 gYeast
8 gSugar
To tasteSalt
Warm 22 ml milk to 35-38 °C, mix in 2 g sugar and all the dry active yeast, and rest for 10 minutes until foamy. Mix with all the flour, beaten whole egg, 5 g soft butter, another 2 g sugar and a small pinch of salt. Knead for 8 minutes on a clean unfloured surface until smooth and elastic. Cover and let rise in a warm place for about 60 minutes, until doubled. Keep the remaining milk, butter and sugar separate.
Gently deflate the entire dough and shape it into one smooth ball, pinching the seam closed underneath. Set on an unfloured plate, cover and let rise for 20 minutes until visibly puffy. Use all the dough; do not add extra flour.
In a heavy nonstick saucepan about 12 cm across with a tight lid and room above the bun for expansion, bring the remaining 25 ml milk, 5 g butter and 4 g sugar just to a simmer. Put the bun in the center, cover immediately and cook on low heat for 20-25 minutes without lifting the lid. The milk should nearly evaporate and a quiet frying sound indicate a golden bottom; do not let it scorch. Turn off the heat and rest covered for 5 minutes. Open the lid away from you. The center must be fluffy, not wet dough, and reach 74 °C; if needed, cover and continue over very gentle heat until cooked, watching the base. Lift the whole bun onto one plate and scrape all the buttery milk solids and caramelized sugar beside it. Serve warm as one dessert portion; custard, fruit sauce, poppy seeds and extra butter are not included.