- 110ml milk
- 15g fresh yeast or 7g dried yeast
- 250g strong white flour
- 35g butter, softened
- ¾ teaspoon salt
- 20g sugar
- 1 egg
- 75g pearl sugar, plus extra for topping
- 1 egg, for glazing
Heat the milk but do not allow to boil. Add the yeast and half of the flour to this and stir gently to mix. Allow this mixture to rise for half an hour.
Add the remaining flour together with the butter, salt, sugar and the egg and mix together to form a dough. Knead the dough for 10 minutes, then leave to rise under a clean towel for another 15 minutes.
Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.
Knead the dough and divide the mixture into portions of 1/3 and 2/3. Add the pearl sugar to the larger piece of dough and mix well. Divide this dough into 24 and roll into small balls.
Now divide the remaining piece of dough without sugar into 24 smaller balls. Roll these out to circles large enough to encase one of the larger dough balls.
Place the balls with the sugar into the rolled dough circles and wrap them to encase. Put into the mini muffin cups and cut the tops with a knife. Allow them to rise for another 40 minutes.
Brush the balls with beaten egg and place a few more sugar pearls on top. Bake for 12 to 15 minutes in the oven, remove from the tin and repeat this process for the remaining 12 balls of dough.