Moscow buns

Moscow buns

Prepare sweet, fluffy buns for the family for tea! Very tasty, airy buns with a crispy crust. An ordinary recipe, but a lot of memories. Why buy it from the store when you can bake it yourself, since all the ingredients are available in any home. In addition, the taste of baked goods can be adjusted to your own taste!

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2. Recipe groups
3. Sweet Moscow buns with sugar

Ingredients and how to cook

ingredients for 14 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 30 minutes

Step-by-step production

Step 1:

Prepare the necessary ingredients. Take high-quality, high-quality wheat flour. The properties of baking will depend on this in almost everything. When buying dry yeast, read the instructions. Active yeast must be diluted in warm water beforehand. Instant dry yeast is added directly to the dough.

Step 2:

First, place the dough. Pour active dry yeast with warm milk, add 1 tablespoon of sugar, stir and leave in a warm place for 15-20 minutes. During this period of time, the dough will rise and a foam cap will appear on the surface.

Step 3:

In a separate container, mix the egg, sugar, and salt. Pour in refined sunflower oil and stir.

Step 4:

Pour the mixture into a bowl with an egg consistency and stir. Sift the flour, add and knead into a soft, elastic dough that does not stick to your hands.

Step 5:

Cover the dough with a kitchen towel and leave to rise in a warm place. You can put it in the oven, preheated to 30-40 degrees. When the size of the dough increases by 2-3 times, it must be kneaded to expel carbon dioxide, which interferes with the fermentation process. Now you can form the buns.

Step 6:

Dust your work surface with flour. Lay out the dough. Divide it into balls the size of a tangerine.

Step 7:

Roll out any ball into an elongated rectangle (about 3 mm thick).

Step 8:

Grease the surface with butter melted in the microwave or in a water bath.

Step 9:

Sprinkle sparingly with sugar. For flavor, snow-white sugar can be mixed with 2 teaspoons. l. vanilla sugar or replace it with cane sugar, then the taste and smell of baked goods will become caramel.

Step 10:

Roll the rectangle into a roll.

Step 11:

Make a transverse cut, 1 cm short of the end.

Step 12:

Unscrew the bun (as shown in the photo). Do the same manipulations with the remaining balls of dough.

Step 13:

Lightly grease a baking sheet with vegetable oil. Place the pieces at a certain distance from each other, taking into account that they will grow during baking. Leave the tray with buns in a warm place for 15 minutes to proof. Then place in an oven preheated to 180 degrees. Bake for approximately 15-20 minutes, depending on your technique.

Step 14:

For shine, brush the finished buns with sweet water. To do this, dilute sugar (3 teaspoons) in boiled water (1/8 cup) in a small container.

Step 15:

Savory, airy buns are ready. Brew tea and help yourself. Bon appetit!

When the top layer of baked goods is slightly browned, check it for readiness: pierce it with a wooden skewer in several places; if the skewer comes out dry, the mold (or baking sheet) can be removed from the oven.

Be sure to wash the eggs before implantation, because even the seemingly clean shell may contain harmful bacteria. It is best to use food grade detergents and a brush.

The liquid in which the yeast is diluted must be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast activates perfectly, in a hot environment it will die, and in a cool environment it simply does not work. To avoid nasty surprises, check the yeast before combining with the rest of the ingredients. Pour slightly warm milk into a bowl and stir the yeast in it. Cover the bowl with a kitchen towel and place in a warm, draft-free space for 10-15 minutes. During this period of time, a foamy yeast cap should appear on the surface of the dough. If this does not happen, it means the fermentation process has not started (the yeast is expired or spoiled). In this case, you should use the rest of the yeast, otherwise baking will not work.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired thickness of the dough. Read a lot of useful information about flour and its properties in this article!

It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise perfectly during baking.

Butter can be melted in the microwave on the appropriate setting (read the instructions for your device) or in a water bath. How to properly melt butter in a water bath? Two containers of different diameters will come in handy. Pour water into a large bowl and place it on the stove. Place the smallest container on top so that it is lowered approximately halfway into the water. Place the butter cut into pieces into it. The oil will begin to melt under the influence of the bubbling water. Stir the oil lightly to speed up the process. Once the pieces of butter have completely dissolved, remove the container from the stove.

Use oil with the highest smoke point for frying!
Any oil is useful only until it reaches a certain temperature - the smoke point, at which the oil begins to glow and toxic substances, including carcinogens, are formed in it. With rare exceptions, unrefined oils have a low smoke point.
They contain a lot of unfiltered organic particles, which quickly begin to glow. Refined oils are more resistant to heat and have a higher smoke point. If you are going to cook food in the oven, frying pan or grill, make sure to use oil with the highest smoke point. The most common of the oils with the highest smoke point are refined varieties of sunflower, olive and grape.

Keep in mind that everyone's oven is different. Temperature and cooking time may vary from those indicated in the recipe. To ensure that any baked dish turns out successful, use the useful information in this article!

So that the oven has time to heat up to the appropriate temperature, turn it on in advance (10-20 minutes before the start of cooking).

Bun Stolichnaya

Tuesday, June 7, 2016

As you might have guessed, now we have a recipe for ordinary and delicious homemade baked goods - we’ll indulge in buns! These sweet buns on a rich yeast dough are familiar to almost everyone since youth, while the love for buns almost fades over the years. And really, how can you resist the magical smell of the freshest baked goods, which brings the whole family to the table in seconds?

The Stolichnaya bun, which is common in Russia (and not only) is a bun that is distinguished by its special shape (usually in the shape of a bow or heart) and the presence of sweet topping. You can prepare such baked goods using either the sponge method (in other words, using sponge) or the straight method (without sponge). I offer the most lightweight, but not least worthy of attention option - we will create the dough using a straight method. This will make it faster, which is important for busy housewives.

In any case, the result will amuse you - the amazing buns turn out to be tender, porous, rise unsurpassedly and are perfectly stored. The crispy sweet topping, golden brown crust and tender flaky crumb will almost leave anyone indifferent. I assure you that you literally won’t get by with just one bun!

Ingredients:

Making a dish step by step:

To make tender and very tasty sweet buns, we will take the following ingredients: premium wheat flour, milk, water, sweet sand, butter, vanillin, chicken egg and fast-acting yeast (2 level teaspoons is 6 grams). The outer ones can be replaced simply dry (in the same quantity) or compressed (fresh, wet) - we take exactly 3 times more (18-20 grams). But then you will need to wake them up: dilute them with warm water or milk and a spoonful of sugar, leave them for 10-15 minutes. When the foam cap rises, you can move on to kneading the dough for the buns.

Sift 450 grams of premium wheat flour into a huge bowl, preferably twice. Add half a teaspoon of salt, 100 grams of sweet sand, a pinch of vanillin (you can replace it with a teaspoon of vanilla sugar) and 2 level teaspoons of quick-acting yeast. If desired, the amount of sugar can be reduced to 40-50 grams if you do not like sweet pastries.

Mix everything thoroughly so that the bulk ingredients are perfectly combined. Make a hole and pour 150 ml of milk and 100 ml of water into it, which should be a little warm.

We begin to knead the yeast dough. First, just stir so that the flour absorbs the liquid and moisturizes. After this, add 50 grams of soft butter into the dough in parts, which we take out of the refrigerator in advance.

It is necessary to knead the bun dough long enough (at least 10, but preferably 15 minutes) and vigorously. If possible, entrust kneading the dough to a bread machine or dough mixer. Add the remaining 50 grams of flour as needed, because the moisture content of flour is different for everyone and it can also be useful in different ways. As a result, the dough will become smooth, homogeneous, very soft (like an earlobe) and tender, but at the same time very slightly sticky. Do not fill the dough with flour, otherwise the finished buns will not turn out airy and shaggy. Round the dough into a ball and place it in a bowl, which we grease with a tablespoon of vegetable oil (not listed in the ingredients) so that it does not stick to the dishes during the fermentation process. We send the dough to the heat for 1 hour, after which we do a light kneading, re-rounding and again to the heat for another 1 hour. Where is the best place for the dough to ferment and what does a warm space mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - an ideal temperature for fermenting yeast dough). Then we cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (the structure of the tissues of living organisms is studied by the science of histology) (linen is ideal) so that the surface does not become weathered and covered with a crust. You can also let the dough ferment in the microwave, in which you previously bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will remain there. Then there is no need to cover the bowl with anything, because the water will evaporate, thereby maintaining the required humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no buns.

This is what yeast dough looks like after 2 hours of fermentation. But again, do not forget that the fermentation time for yeast dough can vary greatly from the one I indicate. It depends on the freshness of the yeast and the room temperature. The dough will literally increase by 2-2.5 times, become very tender, completely permeated with air bubbles.

Now the dough needs to be divided into pieces of similar size. To do this, lightly sprinkle the work surface with wheat flour (the amount is not indicated in the ingredients) and divide the dough into 9 parts of a similar size. I weighed the dough on the scales, it came out to 9 pieces of 100 grams each. Why is it so important that the buns are the same size? Above all, they will need the same amount of time for both proofing and baking. Well, the aesthetic side is important - ready-made Moscow buns will all be as if they were chosen.

The formation of such buns is very ordinary and uncomplicated. They can be shaped into hearts, bows, butterflies, and curls. I suggest sticking with the traditional form - let's create buns with hearts. Sprinkle a piece of dough with a little wheat flour so that it does not stick to your hands. Then we beat the dough into a flat cake with the palm of our hand a couple of times to remove excess air - there is no need for huge pores in the finished buns. After this, roll out the workpiece with a rolling pin into a narrow layer.

Then you need to grease the rolled out dough with melted and cooled butter (50 grams is enough for 9 buns).

Next, roll up the dough lengthwise into a roll. Just do not press the dough too hard so that the layers are as clear as possible.

Now we fold the roll, connecting the two ends. We carefully pinch the connection space.

All that remains is to use a sharp knife to cut through the workpiece to the very bottom at a time, leaving about 2-3 cm around the tuck.

We turn the ears of the dough outward and get a heart. We form other blanks in the same way. We prepared the buns with our son, who took a very active role in shaping the buns, so we ask you not to judge too harshly - the accuracy of the preparations is far from the standard. But later, how delicious it was for him to eat the buns that he himself prepared!

We transfer the preparations to a baking sheet, which I recommend covering with baking paper. Leave a reasonable distance between the pieces, because the dough will greatly increase in volume. Cover the workpieces with film, which must be rubbed with flour so that the dough does not stick, and leave at 27-29 degrees for 35-40 minutes. The proofing time for future buns depends not only on the strength of the yeast, but also on the temperature in the room.

This is what my pieces looked like after 40 minutes – it’s time to bake them. To give the buns a beautiful ruddy tan, you need to grease them with an egg, which we break into a bowl and shake well with a fork. We still have sugar left (50 grams), which we also sprinkle quite generously on the surface of future buns. In addition, we forgot to turn on the oven to heat up to 190 degrees in advance (20-30 minutes before).

We bake our homemade Moscow sweet buns at 190 degrees on the middle level of the oven for 25-30 minutes.

Remove the finished buns and let them cool completely on a wire rack so that the lower part does not get wet from condensation.

The capital's bun is a mind-blowing pastry! The crispy sweet topping, golden brown crust and tender flaky crumb will almost leave anyone indifferent. I assure you that you literally won’t get by with just one bun!

"Moscow" buns

There are a huge number of recipes for buns, but these are special because they come from youth. Fragrant, rich, sweet... Remember? Simply incredibly tasty!

I found the recipe for “Capital” buns in Plotnikov Kolesnikov’s delightful book “350 Types of Bakery Products”, a scan, as always, at the very end. What a blessing it is that old books and recipes have been preserved! At the moment, you can no longer buy such buns, but you can bake them!

COMPOUND:

For the recipe you will need:

For 8 buns, 100 g each

For the dough:

10 g of new Russian yeast (I took 1 teaspoon of dry fast-acting or instant baking yeast)

For the test:

65 – 75 g water (I added 70)

To redo the test:

30 g butter

Melted butter for layering the dough

Egg for brushing buns before baking

Sugar for sprinkling on top

PREPARATION:

For the dough, sift the flour, add dry yeast. Mix everything well so that the yeast is moderately distributed in size.

Make a hole and pour in warm water. Knead a fairly thick dough.

This is the mixture of dough.

Cover the dough and leave it warm (29 - 30 C) for 2 hours.

For the dough, dissolve the salt in the amount of warm water required by the recipe.

Sift the flour into the suitable dough, pour in the saline solution and mix everything thoroughly until it forms a dense dough. Place the kneaded dough on the work surface and knead well.

Gather the dough into a ball, cover and leave in a warm place for about an hour.

Grind the softened butter with sugar, and then stir into the dough.

Knead the dough well until smooth.

Roll the finished dough into a ball, cover and leave in a warm place for another 1.5 - 2 hours, until it doubles in volume.

Divide the risen dough depending on the desired size of buns. “Moscow” buns were baked in two sizes – 100 and 200 g. From this amount of dough you will get either 8 buns of 100 g or 4 of 200, so divide the dough into 4 or 8 parts, respectively.

Round each part of the dough. To do this, gather the edges of the dough towards the middle until a smooth surface is formed, and then seal the seam and roll it up. The end result should be a smooth ball of dough.

Cover the rolled dough and let it rest for 15 minutes.

Roll any piece into a flat cake.

Brush with melted butter. Alternatively, you can grease with softened butter or margarine.

Roll into a loose log.

Carefully secure the loose end.

And then it’s pure creativity. We cut any roll depending on the desired shape of the bun. The most common is the heart. To obtain this shape, connect the ends of the roll, make a cut lengthwise and unroll it.

Cover the formed buns and let them rest. During the proofing process, the dough should double in size again.

5 - 7 minutes before baking, brush the buns with a scrambled egg and sprinkle large sugar on top.

Bake at 180 - 200 C until browned.

Enjoy your tea!

Scan of the recipe for “Capital” buns from Plotnikov Kolesnikov’s book “350 types of bakery products”

Sweet bun “Stolichnaya” according to GOST

Almost all of us have been familiar with Stolichnaya bun, generously sprinkled with sugar, since our youth. They were given to us in the school canteen, and we even buy them to this day in hypermarkets and bread stalls. I suggest preparing these delicious buns according to GOST at home in the oven. My step-by-step recipe with photos will help even the most inexperienced housewives in production, and you can enjoy these fragrant, soft inside and crispy sweet buns. With milk, “Moscow” buns are simply amazing, you will lick your fingers.

Ingredients:

• flour - 500 gr;
• milk - 150 ml;
• purified water - 100 ml;
• sweet sand - 100 g for dough + 30-40 g for sprinkling;
• butter - 50 g for dough + 50 g for greasing;
• egg - 1 piece;
• compressed yeast - 20 g;
• salt - 0.5 teaspoon;
• vanillin - a pinch.

How to prepare Moskovskaya bun

Pressed yeast can be replaced with 2 teaspoons of dry instant yeast. If you use fresh yeast, you must first soak it in warm milk with 1 teaspoon of sweet sand. Leave for 15 minutes so that the yeast begins to swell.

In a deep and large bowl, mix sifted premium wheat flour, table salt, sweet sand and vanillin.

Create a well and pour in the milk with yeast and slightly warm water.

Stir lightly and add soft butter.

Knead into an elastic and soft dough that does not stick to your hands. Knead the dough for 15 minutes. Then grease the dough lightly with vegetable oil.

Cover the bowl with cling film and place in a warm space for an hour.

During this period of time the dough will double in size. Knead it, knead it slightly and then cover it with film and put it in a warm space for another hour.

As a result, the dough will increase 2.5-3 times its original size, which will depend on the properties and freshness of the yeast used, as well as on the temperature of the room in which it will rise.

Divide the dough into 9 similar parts and roll into balls. Each ball I got was approximately 100 grams. I used a kitchen scale to measure precise weight.

Roll out any ball of dough into a narrow rectangular shape. I didn’t need flour at all for rolling out, because the dough was first greased with oil and didn’t stick to the kitchen board at all.

Lightly melt the remaining 50 grams of butter in the microwave until soft and brush the dough with it. The oil must be cool.

Roll the layer into a roll, just not very tightly, so that the layers of dough are clearly visible when cutting.

Then connect the two ends of the roll together and pinch them together.

Using a sharp knife, create a cut in the center of the roll folded in half, leaving a couple of cm uncut.

And unfold the dough ears, forming a heart.

Place the buns on a baking sheet covered with parchment at a small distance from each other, because during the proofing and baking process they will increase in size. Cover the baking sheet with cling film and leave it warm for another 40 minutes.

During this period of time, they further increased in size and became more airy.

Brush the tops of the buns with beaten egg.

Sprinkle generously with sugar.

Place in a preheated oven at 190 degrees for 25-30 minutes. Check readiness with a toothpick. The finished buns will be rosy and very appetizing.

Transfer them to a wire rack to cool completely. Then put them in a bowl and cover with cling film so that they do not dry out.

Sweet “Moscow” buns prepared according to GOST are ready. Enjoy their wonderful taste with warm milk or hot tea.