• Line two half sheet pans (18 inches x 13 inches) with parchment paper.

HEAT THE MILK MIXTURE:

• Place butter, salt, sugar and milk in a small saucepan and heat over low heat, stirring often, just until warm and the butter is almost melted. If you see it start to bubble remove it from the heat. It should be lukewarm (100 - 110 degrees F/37 - 43 degrees C) when you add it to the flour mixture. If the milk is too hot (over 140 degrees F/60 degrees C) it will kill the yeast. Transfer to a large measuring cup to make it easier to pour. If it’s too hot, set aside to cool to lukewarm. If it’s too cool it will just take longer for the dough to rise, but it will still work.

COMBINE INGREDIENTS:

• Remove half a cup of the flour to a small bowl and cover; reserve for shaping.
• Place 3 cups (360 g) of flour and the yeast in the bowl of a stand mixer or a large mixing bowl and mix with the paddle attachment or a wooden spoon or rubber spatula until combined.
• With the mixer on low speed, gradually add the milk mixture and mix until combined.
• Add the eggs, one at a time, and mix until well incorporated; you will have a pudding-like mixture. Scrape down the sides and bottom of the bowl as needed.

REST THE DOUGH:

• Scrape and remove the paddle. Cover the bowl with plastic wrap and let the dough rest for ten minutes. This is to give the dough more character and it will then need less flour overall; if you forget this step it’s not serious (I’ve done it).

KNEAD (IN MIXER):

• Switch to the dough hook. Add 1/2 cup (60 g) flour and knead on low (speed #2) for about 5 minutes. Dust in the remaining 1/2 cup (60 g) of flour as needed. The dough will start off very sticky but will get less sticky as you knead it. It’s okay if the dough doesn’t pull away from the sides completely. Stop the mixer and scrape the sides and bottom of the bowl about half way through. Only add an additional 1/2 cup (60 g) a little at a time if the dough is still very sticky, or the dough will be dry and heavy.The dough should be silky, supple, elastic, and manageable, but not sticky or dry.
• Use a dough scraper or spatula lightly sprayed with cooking spray to remove the dough from the bowl. Place it on a lightly floured counter and knead by hand for just a minute or two.

KNEAD (BY HAND):

• Dust in the fourth cup of flour (1/2 a cup at a time) as you start kneading the dough in the bowl, holding the bowl with your left hand and kneading with your right. (Use a dough scraper or a lightly sprayed flexible spatula to scrape up the sticky dough). When the dough becomes more manageable transfer it (with the dough scraper or a lightly sprayed flexible spatula) to a lightly floured surface and knead for 8 - 10 minutes until smooth and supple, adding more flour only if necessary. The dough should be silky, supple, and elastic, but not sticky. 

PROOF THE DOUGH: 

• Form it into a ball and place it in a large bowl that has been sprayed with vegetable spray or brushed lightly with oil or melted butter. Lightly spray the top of the dough or turn the dough over to coat it. Cover with plastic wrap or a damp towel. Helpful Tip: Use a piece of tape to mark the top of the dough and another piece for where it would be at double its height.
• Place in a warmish spot (73 - 75 degrees F/23 - 24 degrees C is ideal) to rise for about 1 - 2 hours until puffy and almost doubled in size.  It might take longer, depending on the temperature of your house. (Do NOT place outside in the sun!) Or let it rise on the counter for 30 - 60 minutes and then refrigerate overnight or up to 24 hours and then allow to come to room temperature for about 30 minutes. A slower rise is preferable as it develops more flavor. This “enriched dough” (with butter, sugar, eggs) might take longer than you think to rise. Be patient. Active Dry Yeast can take longer to rise than Instant Yeast.

DEFLATE THE DOUGH:

• “Punch down” the dough by gently placing your hand in the middle and pushing out the bubbles and then turning up the sides into the middle all the way around. Cover and let it rest for 10 minutes.

CUT THE BULKAS:

• On a lightly floured counter, roll out the dough with a lightly floured rolling pin into a rough rectangle that’s 1/4 - 3/8 inch (about 1 cm) thick. Dip a 4 1/2 inch (11 cm) pastry cutter into flour and cut as many circles as you can. (For smaller bulkas for a crowd use a slightly smaller pastry cutter and/or roll the dough a little thinner.) Combine the scraps, cover with plastic, and rest for about ten minutes so it’s easier to work with.

FILL THE BULKAS:

• Carefully place about 6 rounds on each prepared baking sheet. Cover loosely with plastic wrap as you add them so they don’t dry out. Melt about 2 tablespoons butter. (Microwave about 25 seconds; melt more as you need it so it doesn't get cold/harden) Brush each round with melted butter and sprinkle with about one teaspoon of cinnamon sugar. 

SHAPE THE BULKAS:

• With a sharp, serrated knife, make a slit from the middle to the edge. Fold one piece over and the other piece on top of it to make three layers. (SEE MY YOUTUBE VIDEO FOR HOW TO DO THIS) Gently combine all the bulkas on the first baking sheet, leaving 1 - 2 inches between them as they will rise and grow. Keep them loosely covered while you work. Clean the other baking sheet so it’s ready to use if the bottoms are getting over-baked. 

TOP THE BULKAS:

• Brush the tops generously with more melted butter and sprinkle generously with cinnamon sugar.

PROOF THE BULKAS:

• Cover loosely with plastic wrap and set aside to rise for 30 - 40 minutes until quite puffy (they won’t be doubled in size). Or refrigerate overnight or up to 24 hours and then set on the counter for 30 minutes to come to room temperature. (This will develop the flavor even more)

BAKE THE BULKAS:

• Preheat the oven to 325 degrees F Convection (160 degrees C) or 350 F (180 degrees C) regular. Place in the middle of the oven and bake for 12 - 18 minutes (depending on how big they are) until golden brown and a toothpick comes out clean. If the bottoms are getting done too quickly, carefully place on a second baking sheet after about 10 minutes and rotate the baking sheet for even browning. Keep an eye on them and cover loosely with foil if the tops are getting too brown. Do not over-bake or they will be dry. An instant read thermometer should register 188 - 190 degrees F (87 degrees C)

OPTIONAL:

• A few minutes before they’re done, remove from the oven and brush any exposed spots with melted butter and sprinkle with cinnamon sugar.

COOL:

• Transfer immediately to a wire cooling rack covered with parchment paper to cool.

SERVE: 

• Serve warm with salted butter. Reheat at 325 degrees F/160 degrees C on a baking sheet covered with parchment paper, covered loosely with foil, for 3 - 5 minutes. 

MAKE-AHEAD:

• Freeze in freezer ziplock bags removing as much air as possible. Thaw completely and reheat as above. 

TO MAKE THEM THE OLD-FASHIONED WAY:

• If you don’t have a round cutter or a rolling pin, divide the dough into 16 pieces using a sharp knife and roll into balls and flatten into rounds—see my previous blogpost for this method in detail >>https://ornabakes.com/2012/09/cinnamon-bulkas-traditional-yeast-buns/

To bake as Cinnamon Rolls:

• Roll out the dough into a rectangle about 3/8 inch (1 cm) thick. Brush generously with butter and sprinkle with cinnamon sugar; scatter 1/2 cup raisins or sultanas (golden raisins) over if desired.

  Roll up lengthwise (not too tightly)—starting on the long end of the rectangle.

  Cut the roll in half and then cut those in half and so on to form 16 pieces.

  Set cut side down in a 13 x 9 x 2 inch (33 x 23 x 5 cm) baking pan that has been sprayed and then lined with parchment paper with a slight overhang, leaving room between for them to grow. Or place in sprayed cups of large muffin pans. (If baking in muffin cups, brush the tops with butter and sprinkle with cinnamon sugar before proofing and omit any cream.)

  Brush the tops lightly with half and half or heavy cream or milk before proofing. 

  Cover loosely with plastic wrap that has been lightly sprayed with cooking spray and set aside to rise (proof) for 45 - 60 minutes or refrigerate 2 - 24 hours until almost doubled in size. Bring to room temperature for 30 minutes before baking.

  Set the pan on a baking sheet lined with parchment paper and bake for 20 - 25 minutes. Cover loosely with foil if the tops are getting too brown.

  Brush with half and half/cream/milk when they come out of the oven and remove from pan to cool.