Dessert+Yeast baking

Moscow Buns

Prep Time: 2 hrs / Cook Time: 30 min / Total Time: 2 hrs 30 min

These are not exactly ordinary buns - these are memories from my childhood. Such buns were sold in every bread store and were a wonderful and desirable treat for every child.

Author and photographs: Olga

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Just make these buns today and enjoy their taste and aroma! No need to think long!

Moscow Buns

Yield: 10 buns

Ingredients

Buns dough

  • 6 g dry yeast (or 18 g fresh yeast)

  • 50 g sugar

  • 230 ml milk

  • Vanilla

  • 1 egg

  • A pinch of nutmeg

  • 530 g flour

  • 50 ml vegetable oil

  • 1/2 tsp salt

  • 50g butter (room temperature for the dough)

For the filling

  • Cinnamon

  • Sugar

  • 50 g butter (room temperature for the filling)

Instructions

Mix sugar, yeast, warm milk, and 4-5 tablespoons of flour from the total amount. Let it sit for 5 minutes to activate the yeast.

Add the egg, nutmeg, and the rest of the flour, then knead the dough until it becomes smooth. Finally, add the vegetable oil, 50g of butter, and salt, and knead until fully combined. The dough may be slightly sticky.

Cover the dough with plastic wrap and let it rest in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Shaping the buns: Divide the dough into 8-10 equal portions (the number of portions will determine the size of your buns). Roll out each portion, spread butter over it, and sprinkle with sugar and cinnamon (about 1 teaspoon of sugar per bun). Roll up the dough like a tube, fold it in half, and make a cut from the fold, leaving about 1-2 cm uncut at the end. Turn the dough so the cut side faces up, forming heart-shaped buns.

Let the buns rise in a warm place for 20-30 minutes.

Afterward, brush the buns with beaten egg and bake at 180 degrees Celsius (350 degrees Fahrenheit) for 20-25 minutes.

y your Moscow Buns!

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