Sweet bun dough
Kiraleva shared this recipe on a Russian parenting website, having received it from her Crimean Tatar neighbor. It includes baking powder; neither of us knows why, but that is what her notebook says. The buns are wonderful, with a soft, open crumb, reminiscent of the Vanilla or Shakhterskaya buns from Soviet bakeries. The dough takes some work, but the result is worth it. I will make them again.
The oven should be preheated to 200 °C.
This size will take 20 minutes. If the rolls are large and the filling is wet, for example, farmer cheese, then it will take 40 minutes. You need to be guided by appearance.
Mix yeast, 1 tablespoon of yeast, vanillin and warm milk and leave until the cap appears.
Sift all the flour at once. Add salt and baking powder to it (I don’t know why. It’s necessary!).
Break the eggs into a bowl and mix. Melt the butter and cool slightly.
We begin to knead the dough (I do this in a dough mixer). Whisk the milk with the yeast cap. Pour 150 grams there. sugar and a spoon of vinegar. Mix. The milk will immediately curdle and become thick. Gradually add flour with salt and baking powder.
Continue mixing while adding 2 tablespoons of vegetable oil and the beaten eggs.
Knead again and add melted and cooled butter. Continue kneading for another 7-10 minutes. The dough turns out soft, tender, slightly sticky.
Transfer the dough to a large clean bowl so that there is room for it to rise, cover with a lid or cover with film and place in a warm place for 1 hour. After half an hour, knead it. The dough should triple in volume. It may take more time. The main thing is that the dough rises well.
Divide the risen dough into portions and roll each into a ball. Cover with film and let it lie on the table for ten minutes. After this, we begin to form the buns.
Roll out each ball a little with a rolling pin so that it is not thin, put the filling in the middle and pinch it together. Place on a baking sheet, seam side down. The dough molds very well, not a single bun leaked. The photo shows the already risen buns before going into the oven. In the oven they expanded a little more and stuck together like barrels.
Since I was baking buns for children, I decided to get a little naughty and made a lot of identical buns with different fillings (chocolate, caramel, jam). You break off the bun, and there’s a surprise in the filling.
Cover the shaped buns and leave to rise. In a warm kitchen this may take an hour; allow longer if needed. Before baking, brush with the egg mixed with milk and oil. Sprinkle with sugar, poppy seeds or sesame seeds if you like.
Sweet buns are baked depending on size from 20 to 40 minutes. Mine in the photo spent 30 minutes in the oven. Cover the finished buns with a clean towel and let cool.