These buns are sooo similar to those Soviet buns for 9 kopecks. They are the same airy, softest, fragrant … So far these are the best I have baked so far.
It will take:
On 16 buns:
1 pack (8 g) dry yeast
600 g of flour (possibly more, because the quality of the flour is different)
250 ml of milk
4 egg yolks
100 g butter
2 sachets of vanilla
100 g sugar
a pinch of salt
2 tbsp. fresh cream
Heat the milk (approximately to a temperature of 36-38 degrees), dilute the yeast in it, add 1-2 tbsp. sugar, 1-2 tbsp. flour, mix and put in a warm place for about 15 minutes to activate the yeast
Then add sugar to the mixture …
… softened butter
Gradually sift flour
Flour is different for everyone, so the amount can vary, guided by the consistency.
The dough should be soft and not stick to your hands. It took me about 550 g
Place the dough in a greased bowl and leave to come to a warm place. Have patience and let the dough rise well! It is important!
Put the dough on the table, slightly knead
Then form the buns, put them on a baking sheet (buns should be placed at a small distance from each other, but not abreast.), Put them in a warm place for proofing (let the buns rise well so that they are joined by sides)
Before baking, roll the buns with yolk mixed with cream (I only have yolk, there was no cream)
Oven 20-25 minutes at a temperature of 200 degrees.
Enjoy your meal!
Categories: Light Snack