Soft buns with sugar
8 servings
35 minutes
Soft sugar buns are a cozy embodiment of Russian baking, loved by many generations. Their history begins in the traditions of home baking, where not only taste but also warmth of the soul is important. These airy, tender rolls covered with a crispy caramel crust melt in your mouth, leaving a sweet, creamy aftertaste. The dough made with milk and butter gains elasticity and softness, while the thin layers inside the bun create a special texture. They are baked to a golden brown color, and their aroma fills the home with coziness. Buns are perfect for morning tea or evening coffee, and their sweetness makes them an ideal treat for the whole family. This simple yet exquisite recipe conveys the warmth of Russian cuisine and traditions of home hospitality.
1
Add yeast and 2 tablespoons of sugar to warm milk. Let the yeast 'come to life'.
- Milk: 250 ml
- Dry yeast: 8 g
- Sugar: 100 g
2
In 10 minutes, the yeast will start to 'work'.
3
Sift the flour to remove unwanted impurities and enrich it with oxygen.
- Wheat flour: 450 g
4
Add milk with yeast, eggs, salt, and 2-3 tablespoons of sugar, vanilla sugar to the sifted flour. Also add 70 g of melted butter and refined sunflower oil.
- Milk: 250 ml
- Dry yeast: 8 g
- Chicken egg: 2 pieces
- Salt: to taste
- Sugar: 100 g
- Vanilla sugar: to taste
- Clarified butter (ghee): 70 ml
- Refined oil: 40 ml
5
Knead a flexible, soft dough. Place it in a pot, cover with a towel, and put it in a warm place.
6
In 40–50 minutes, the dough will increase in volume.
7
After the dough rises, start making the buns. Cut a piece from the dough.
8
Then roll this piece into a sheet. The thinner the sheet, the more layers there will be in the pastry. But it's a matter of taste. Grease the sheet with soft butter and sprinkle with sugar.
- Clarified butter (ghee): 70 ml
- Sugar: 100 g
9
Then roll it up from the wider side and connect the ends of the roll.
10
Lay the roll on its side and cut, but not all the way through.
11
Then roll out and get the pastry. Do the same with the remaining dough. The sugar sprinkled on the dough ends up outside, and the bun is topped with sugar.
12
Place the pastries in a baking mold, brush with egg yolk, and let sit for 25–30 minutes.
- Chicken egg: 2 pieces
13
Then place in an oven preheated to 175 degrees for 30-35 minutes.
