Moscow Buns
Treat yourself to these delicious Moscow Buns today. They offer a delightful taste and aroma that you’re going to love. There’s no need to hesitate—let’s get baking!
Ingredients
Dough for Moscow Buns
- 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 Cinnamon Sugar Filling
- Sugar
- 50 g butter (room temperature for the filling)
- Cinnamon
Instructions
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Start by mixing the sugar, yeast, warm milk, and about 4 to 5 tablespoons of flour from your total amount. Let this mixture sit for 5 minutes so the yeast can activate.
Next, add the egg, a pinch of nutmeg, and the rest of the flour. Knead the dough until it becomes smooth. Finally, incorporate the vegetable oil, 50g of butter, and salt, then continue kneading until everything is fully combined. Don’t worry if the dough feels slightly sticky—that is normal.
Cover your prepared dough with plastic wrap and let it rest in a warm place for 1 to 1.5 hours, or until you see it has doubled in size.
Now it’s time to shape the buns. Divide the dough into 8-10 equal portions, depending on how large you want them to be. Roll out each portion flat, spread some butter over it, and sprinkle generously with sugar and cinnamon (aim for about 1 teaspoon of sugar per bun). Roll the dough up into a tube, fold it in half, and make a cut starting from the fold, leaving about 1-2 cm uncut at the end. Open the cut sides upward to form those delightful heart shapes.
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Let your shaped buns rise in a warm place for another 20 to 30 minutes.
Once they have puffed up, brush them gently with a beaten egg for a golden finish and bake at 180 degrees Celsius (350 degrees Fahrenheit) for 20 to 25 minutes.
Enjoy your homemade treats!