Stuffed buns in a baking dish

Preparation

1. We put the milk, yeast and sugar in the glass. We program 1 minute, 37º, speed 2. 

2. We add the butter, the flour, the yolks and the salt. We program 3 minutes, spike speed. 

3. Let the dough rest inside the glass (with the lid and the beaker on) or in a bowl, covering it with film. We let it rest at room temperature for approximately two hours.

4. When it has doubled its volume, we put a little flour on the counter. We place the dough on top, we work it with our hands and we spread it with a roller until we obtain a plate of approximately 1 centimeter thick.

5. With a bowl or a pasta cutter, we form discs of about 7 centimeters in diameter. In the center of each disk we put a teaspoon of angel hair and close them, forming balls.

6. We spread a source (mine is 30 × 18) with a little butter. We place the balls leaving separation between them.

7. We cover the source with film and let it rise for approximately 1 hour.

8. We preheat the oven to 170º. 

9. We paint the surface of our buns with egg white (we can take advantage of some of the leftovers) or with a little milk. Sprinkle moistened sugar on the surface of each one.

10. Bake at 170º for approximately 40 minutes.