Sugary sweet muffins

Ingredients for 1 servings:

• ½ cube of fresh yeast
• 2 tbsp sugar
• 280 g flour, finely sieved
• 1 pinch of salt
• 1 egg(s)
• 50 g butter, liquid
• 100 ml buttermilk
• 40 g butter, liquid
• 100 g sugar
• 1 tsp cinnamon powder
• 150 g powdered sugar
• 6 tbsp cream

Instructions

Working time approx. 35 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

makes 12 muffins

Mix the yeast with the 2 tablespoons of sugar until liquid. Combine the flour, salt, egg, and melted butter in a mixing bowl, add the buttermilk and yeast, and mix to form a smooth dough. Cover the dough and let it rise in a warm place for about 45 minutes. Set aside the 40g of butter, then mix the sugar with the cinnamon. Prepare 12 silicone muffin cups. Preheat the oven to 180°C (fan). Tear off small pieces of the risen dough, each about 25g, and shape them into balls. Roll them first in the melted butter, then in the cinnamon-sugar. Press 2 balls into each hole. Place the muffins on a baking sheet and bake in the oven for about 20 minutes. Mix the powdered sugar with the cream until smooth. Remove the muffins from the oven and let them cool briefly, then drizzle with the powdered sugar glaze. Let the muffins cool slightly and serve them lukewarm. If you don’t have silicone molds, use a 12-cup muffin tray; grease it and crumble it beforehand.