Instructions

01
In a small saucepan, melt the butter over medium heat. Let it cook, swirling occasionally, until the milk solids turn deep golden brown and it smells nutty, about 4 minutes. Remove from heat and immediately stir in the sherry. Let cool to room temperature.
Herb says
Browning butter unlocks rich, toasty complexity, just don’t walk away or you’ll unlock the fire alarm.
02
In a large mixing bowl, combine the warm milk, granulated sugar, and yeast. Let sit until foamy, about 5 minutes.
03
Add the egg, flour, and salt to the yeast mixture. Pour in the cooled sherry-browned butter. Mix with a wooden spoon or dough hook until a sticky dough forms.
04
Knead the dough on a lightly floured surface until smooth and elastic, about 8 minutes, or use a stand mixer with a dough hook for 5 minutes.
05
Transfer dough to a lightly oiled bowl. Cover and let rise in a warm place until almost doubled, 45 to 60 minutes.
Herb says
This is where yeast gets to do its magic, let the dough puff up in its cozy fermentation spa.
06
Punch down the dough and divide into 4 equal pieces. Flatten each piece into a 5-inch disk.
07
Spoon 2 tbsp of pearl sugar into the center of each disk. Fold the edges up and pinch to seal, enclosing the sugar in the center. Roll gently into a ball.
08
Place buns seam side down on a parchment-lined baking sheet. Cover loosely with a towel and let rise 20 minutes.
09
Preheat oven to 375°F.
10
Whisk together the egg yolk and water. Brush buns with egg wash and sprinkle the tops with remaining pearl sugar, dividing evenly.
Herb says
Egg wash gives you that classic Mediterranean shine, think of it as the Instagram filter for baked goods.
11
Bake until buns are golden brown and crisp on top, about 18 to 22 minutes.
12
Cool slightly before serving, ideally warm so the sherry-brown butter filling stays gooey.
Herb says
Patience is a virtue, but molten butter waits for no one, serve promptly!

HERB

Sherry on Top

Ingredients

Instructions