Belgian
👍 Beginner Friendly
35 mineasy
BelgianDessert
Recipe Story
origins & traditionsMastellen are beloved Belgian breakfast buns originating from the Flanders region, traditionally enjoyed on special occasions and Sunday mornings. These enriched dough buns feature a tender crumb from generous amounts of butter and eggs, with a distinctive almond topping that provides a delightful crunch. The dough requires patience as it goes through two rises, but the result is a pillowy soft bun with a golden crust. Historically baked in local bakeries across Belgium, Mastellen represent the country's rich baking tradition. The slightly sweet flavor makes them perfect for spreading with butter and jam, or simply enjoying plain alongside your morning coffee. These buns are best served fresh but can be reheated to restore their original softness.
Instructions
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In a small bowl, warm the milk to 110°F and dissolve 1 teaspoon of honey into it. Sprinkle the active dry yeast over the milk and let stand for 10 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs, remaining honey, and the yeast mixture.
Mix until a shaggy dough forms, then add the softened butter in small pieces. Knead for 10-12 minutes until the dough is smooth, elastic, and slightly sticky.
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1.5 hours until doubled in size.
Punch down the dough and divide it into 12 equal portions (about 80g each). Shape each portion into a smooth ball by tucking the edges underneath.
Place the balls on a parchment-lined baking sheet, spacing them 2 inches apart. Cover loosely and let rise for 45 minutes until puffy.
Preheat the oven to 375°F. Brush the tops of the buns gently with beaten egg.
Using your fingers, press sliced almonds into the top of each bun, creating a decorative pattern. Sprinkle lightly with coarse sugar if desired.
Bake for 18-20 minutes until golden brown. The internal temperature should reach 190°F.
Transfer to a cooling rack and brush with melted butter while still warm for extra shine and flavor. Cool for at least 15 minutes before serving.
Mastellen - Sweet Almond Breakfast Buns
4.5 (17)
Traditional Belgian sweet breakfast buns enriched with butter and topped with crushed almonds. These soft, slightly sweet rolls are perfect for morning coffee or afternoon tea.
medium
45 min
12 servings
Ingredients
0 of 8 checked
Dough
- 4 cups flour, sifted
- 1 cups milk, warmed to 110°F
- 2 pieces eggs, room temperature
- 8 tablespoons butter, softened
- 3 tablespoons honey
- 1 teaspoons salt
Topping
- 1 pieces eggs, beaten for egg wash
- 2 tablespoons butter, melted for brushing
Chef Tips
expert advice•For the best texture, ensure all ingredients are at room temperature before starting.
•The dough should be soft and slightly sticky - avoid adding too much flour during kneading.
•If the dough is too sticky to handle, lightly oil your hands instead of flouring the surface.
•These buns are traditionally made with sliced almonds, but you can substitute with pearl sugar for a more authentic Belgian touch.
•The first rise can be done in the refrigerator overnight for enhanced flavor development - just bring the dough to room temperature before shaping.
•For a richer flavor, replace half the milk with heavy cream.
•Mastellen are delicious served warm with salted butter, fruit preserves, or simply dusted with powdered sugar.
•They also pair wonderfully with hot chocolate or coffee.
