Unleavened buns
12 servings
75 minutes
Plain buns are a simple yet exquisite pastry of Russian cuisine, known for their softness and delicate taste. The recipe's origins trace back to traditional village homes where housewives prepared them for cozy family tea gatherings. Without yeast and with minimal ingredients, the buns achieve a light airiness thanks to baking powder. Their neutral flavor makes them versatile: they pair perfectly with sweet additions like jam and whipped cream as well as richer options like honey or even cheese. Preparation requires minimal effort, and the result is always delightful—golden, warm, tender buns seemingly made for a leisurely morning with a cup of fragrant tea. Such treats invariably bring comfort and warmth to every home.
1
Preheat the oven to 210 degrees. Grease the baking tray with butter. Sift flour and salt into a bowl, add chopped butter, and mix with your hands.
- Self-raising flour: 250 g
- Salt: pinch
- Butter: 30 g
2
Make a hole in the center and add 125 ml of milk and 3 tablespoons of water. Knead well, adding more liquid if necessary.
- Milk: 130 ml
- Milk: 130 ml
3
Transfer the dough to a surface sprinkled with flour and knead for a while. Roll out the dough to a thickness of 1-2 cm.
- Self-raising flour: 250 g
4
Cut circles with a diameter of 5 cm from the dough and place them on a baking sheet. Brush with butter on top and bake for 10-12 minutes until golden brown. Serve with jam and cream.
- Butter: 30 g
- Jam: to taste
- Whipped cream: to taste
