Buns with milk
11 servings
200 minutes
Milk buns are a delicate and airy pastry that comes from traditional Russian cuisine. Their softness is achieved through milk and butter, while yeast gives them lightness and fluffiness. The history of such buns traces back to old home recipes when housewives baked them for family tea gatherings. The golden crust, aroma of fresh baking, and sweet taste make them perfect for breakfast or a cozy evening with hot tea. Buns pair wonderfully with jam, honey, or simply butter, revealing the richness of traditional Russian gastronomy.
1
In a bowl, mix all the ingredients until smooth. Form a ball, cover with a towel, and let it rise in a warm place for 1 hour and 30 minutes.
- Wheat flour: 300 g
- Milk: 170 ml
- Sugar: 15 g
- Salt: pinch
- Fresh yeast: 12 g
- Butter: 30 g
2
Roll the dough into a sausage and cut into portion pieces weighing 50 grams. Form balls and place them on a baking sheet lined with paper. Brush with egg yolk diluted with water. Do not cover and let the buns rise for 1 hour and 20 minutes.
- Egg yolk: 1 piece
- Water: 2 tablespoons
3
Preheat the oven to 180 degrees, place the buns on a baking sheet for 20 minutes. Remove from the baking sheet and let cool on a rack.
