Buns with milk
8 servings
180 minutes
Milk-based sweet rolls are a symbol of comfort and warmth that comes from Soviet cuisine. Their softness and tenderness are ensured by airy dough made with milk and yeast, while the sweet taste with light buttery notes makes them an ideal treat for tea. The rolls can be decorated with sugar and cinnamon or filled with poppy seeds, raisins, and candied fruits, creating a richness of flavor nuances. In Soviet times, such rolls were often served in school cafeterias and at home tea gatherings; they are associated with heartfelt coziness and simple joys. They can be enjoyed warm straight from the oven, complemented by jam or condensed milk. Making these rolls is a ritual that connects generations and fills the home with the aroma of sweet dough and spices.
1
Heat the milk, dissolve the yeast.
- Milk: 500 ml
- Dry yeast: 11 g
2
Add 500 g of flour and mix.
- Wheat flour: 1 kg
3
Place in a warm place and cover with a towel (about 30 minutes).
4
Add sugar, salt, and mix.
- Sugar: 150 g
- Salt: to taste
5
Soften the butter, mix.
- Butter: 200 g
6
Add eggs and mix.
- Chicken egg: 2 pieces
7
Add flour and knead the dough.
- Wheat flour: 1 kg
8
The dough should not be tough and should not stick to the hands. Place it in a warm place again (for an hour). For the topping, mix everything (100 g of sugar, 2 teaspoons of cinnamon, or poppy seeds, raisins, candied fruits, dried apricots, etc.). Divide the dough into 3 parts.
9
Roll each out to a thickness of 3-4 mm, sprinkle with sugar and cinnamon. Roll into a log and pinch the edges.
10
Cut into pieces of 3–4 cm.
11
Make a cut not all the way through, then twist.
12
Grease the baking tray with a little oil, place the buns, and let them rest for 20 minutes.
- Butter: 200 g
13
Place in a preheated oven at 180 degrees.
14
Bake for 25–30 minutes.