Baking in the Soviet Union was cheap even at the prices of the time. Ordinary muffins could be bought for 5-9 rubles. And these were flavorful and soft pastries, baked recently in the oven. Now about such a luxury can only dream, as most everything is prepared with the expectation of a long storage.
Find fresh baked goods can only be found in bakeries
.
However, even in specialized bread stores, the probability of buying only baked buns is extremely low.
Therefore, you need to learn to prepare soft and puffy buns yourself.
Ingredients for buns:
- milk – 250 g;
- fresh yeast – 21 g;
- sugar – 130 g;
- salt – ½ tsp;
- vanilla sugar – 3 tsp;
- egg – pcs;
- egg white – pcs;
- flour – 550 g;
- butter – 80 g.
Ingredients for greasing:
- egg yolk – pcs;
- milk – tbsp.
Preparation of buns:
In warm milk pour granulated sugar and put yeast, mix. Pour a couple of tablespoons of flour into a bowl with yeast milk, make the opara.
Leave the yeast milk for 10 minutes under a towel
.
Next, pour the rest of the sugar, vanilla sugar, salt, beat an egg, add the protein.
Mix all the ingredients in the opara, gradually sift flour into the mixture, knead the dough
.
After the dough has begun to gather into a lump, it is necessary to add butter to it gradually –
one
piece at a time.
As soon as one piece of butter intervenes in the dough, you need to add the next. When all the pieces of butter are incorporated into the dough, leave it under the foil for an hour – until it increases in size. Be sure to pierce the film so that the dough gets air.
Then knead the dough again and divide it into 15 equal pieces.
Each piece should be rolled into a ball and left on a baking tray covered with parchment for 40 minutes under a towel.
Grease the buns with a mixture of egg yolk and milk and bake at 180 degrees for 20 minutes.
In these buns before baking you can add various fillings – raisins or chocolate chips, for example. Check the readiness of the buns with a wooden skewer.
Author of the photo and the original recipe youtube.com channel: Cooking with Tanya 2.0
