Buttercream muffins
4 servings
120 minutes
Sponge muffins are a true embodiment of the coziness and warmth of Russian cuisine. Their delicate and airy texture, achieved through careful handling of yeast dough, makes them an ideal addition to morning tea or evening comfort. Historically, such muffins have been a symbol of homemade treats passed down through generations. The sweet taste, enhanced by butter and sugar, creates a harmony of softness and richness, while a subtle salty note balances the flavor palette. Their versatility allows enjoyment as a standalone dessert or accompanied by jam or honey. The preparation process requires patience and attention, but it is this that achieves the very airiness and rich flavor that makes each bite unforgettable.
1
Add an egg, sugar, and yeast to warm milk. Wait for the yeast to foam, then add a little salt. Next, add flour and mix well. Melt the butter and let it cool slightly, then mix it with the dough and let it rise. After the dough rises, it needs to be punched down, and this should be done three times.
- Milk: 150 ml
- Chicken egg: 1 piece
- Sugar: 4 tablespoons
- Dry yeast: 10 g
- Salt: 0.5 teaspoon
- Wheat flour: 150 g
- Butter: 70 g
2
After the dough rises, place it in greased molds and bake in the oven at 180 degrees for 25 minutes.
- Butter: 70 g