Moscow-style sweet buns
Today I tried Moscow buns made to what the video authors describe as the GOST recipe. The method was clear, but the ingredients raised questions: a pinch of starch and no salt at all. I followed the instructions anyway. The buns were delicious and very like those sold when I was a child, and they stayed soft for a long time. I still thought they needed salt, but my mother said that was how they used to taste.
Adjust servings in the full version
Remove the margarine from the freezer in advance. By the time you add it to the dough, it should be soft, but not melted.
Mix milk with water and heat. Add yeast, 1 tbsp. l. sugar and flour so that you get a liquid dough. Mix the dough well, cover with film and place in a warm place for 30 minutes.
Separate the yolks from the whites. Add the yolks to the dough. Pour sugar, starch, vanillin and vanilla sugar there. Mix.
Gradually adding flour to knead the dough. At the end of kneading, add softened margarine. The dough turns out quite dense.
Cover the dough with film and put it in a warm place for 2.5-3 hours. During this time, knead the risen dough twice.
We begin to form the buns. Divide the dough into 12 equal pieces and roll them into balls. To prevent the dough from sticking to my hands and work surface, I grease both with odorless vegetable oil. Just a little bit.
Cover the balls with film and let them rest for 30 minutes.
Take one ball of dough and keep the others covered so they do not dry out. Flatten it into an oval with your hands.
Sprinkle a little vegetable oil and sprinkle with sugar.
Roll the dough into a roll.
Fold the roll in half
and make a cut in the middle.
We unfold the halves of the roll with the cuts facing up and get a heart.
Place the buns on a baking sheet at a distance from each other. Leave for another 30 minutes.
Brush with egg white and place in a preheated oven for 10-15 minutes. Temperature 200 °C.
Let the finished buns cool slightly and immediately transfer them from the baking sheet.