Delicate puff bun Moscow

Servings: 10 pieces Cooking time: 6 hr. 40 minutes

Bun Moscow is familiar to us from childhood - withschool cafeteria. Exfoliating sweet buns from yeast dough, rolled special artful way and sprinkled with sugar, instantly eaten in the school canteen. Now for some reason they do not sell.

I always wanted to bake the same, but no oneI could not tell me how to do Moscow bun. I wanted to give these muffins children to school, so that they too enjoyed them at school recess.

Finally, I found Moscow buns recipe in the book, which was written in 1940 by the authors PM Plotnikov and MF Kolesnikov - "350 varieties of bread." And it was a recipe for the kids!

Moscow buns recipe is much easier thanit seems at first glance, just takes a lot of time, because you have to wait for the dough to rise several times. But do not feel sorry for them at the time: the Moscow bun - is a masterpiece of Soviet cuisine. Make them once, and you will cook it again and again! :-).

Ingredients for "Delicate puff bun Moscow":

  • 3 3/4 cups white flour in / s;
  • 1 tbsp. teaspoon dry yeast;
  • 1 cup of water;
  • 1/2 cup sugar;
  • 30 g butter;
  • 50 g of an oil (optional);
  • 1 egg;
  • 1/2 cup sugar (optional).

Recipe "Delicate puff bun Moscow":

Mix brew for the Moscow Bun
Take a large bowl or mixer bowl and sift it in 2 cups of flour.
Add the yeast and 3/4 cup water.

We put the brew for Moscow buns in a warm place
Mix well with a spoon and let Opara is in a warm place for 2 hours, covered with plastic wrap or a towel.

Opara for the Moscow Bun has bead texture
At the end of this time you should see a "bead" dough texture.

Add to the flour and water dough
Add the remaining flour (1 3/4 cup) and 1/4 cup warm water in a bowl with the dough.

Mesim dough mixer
Knead the dough with a mixer or by hand until you get an elastic texture.
Cover the bowl and let standing in a warm place for an hour.

Mix salt, sugar and oil
Mix sugar, salt and butter.

Mix the dough with butter
Add the mixture to the dough and knead it until smooth uniform appearance.

Put the dough for buns Moscow in a warm place
After that, cover the bowl again and let it rise for about half an hour (or until the mixture will increase in volume twice).

Dough for buns divide in half
Separate the dough from the sides of the bowl, put on the table and divide it into two parts.

Roll out the dough into a rectangle buns
Melt the extra butter in a separate bowl.
Roll out one piece of dough into a long rectangle.
Culinary brush generously lubricate it with melted butter - this will help prevent sticking layers.

We turn from the test roll
Do the same with the other piece of dough and roll each piece into a roll (oil inside).

Fold the pieces of roll popolam
Cut each roll into 5 parts.
Fold each piece in half roll, connecting opposite edges of the cuts.

Cut bun with a knife
Using a sharp knife, cut each roll part of the center from the fold.

Expand cut bun in hand
Expand the incision in the side of each other, to get a bun, reminiscent in shape of a heart.

Place the buns on a baking Moscow
Place all the rolls on a baking sheet, the laid parchment paper, cover with a towel and let rise for about an hour.

We cover Moscow buns with egg and sprinkle with sugar
Whisk the egg with a fork in a bowl and cover them on top of all the rolls using cooking brush.
Sprinkle with plenty of sugar.

Moscow Bake buns in the oven
Moscow Bake buns in a preheated oven at 180 oC for 25 minutes (or until golden brown).

Moscow cooled buns on a towel
Remove the buns from the oven, place on a grill or on a towel and let them cool completely.
Bon Appetit!

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