Moscow bun is a delicacy not only for the capital. Recipes for Moscow bun according to GOST, with jam, poppy seeds, cinnamon and cream

Almost every good housewife has her own recipe for sugar buns. Who doesn’t love airy buns with toasted, melted sugar that crunches on your teeth? In terms of popularity, they occupy an honorable first place among baked goods, especially in our country. To pamper yourself and your loved ones with delicious buns, use one of the recipes for sugar buns with photos. By following the instructions step by step, you will be able to prepare delicious baked goods.

Not every even experienced housewife will decide to bake these products on her own if she does not know how to shape them correctly and how to make the dough so that it is airy and soft. In addition to sugar, you can add cinnamon or poppy seeds to the buns, and then the baked goods will sparkle with new aromas and tastes.

Cooking buns

For this recipe for sugar buns, regular yeast dough is kneaded - there is no difficulty in this. First, mix the yeast and a tablespoon of sugar. Add the heated milk there, stir a little and leave so that the yeast dissolves and begins to ferment a little - this will be noticeable by the foam that appears. Then in a separate bowl mix the remaining sugar, vanillin, salt, two eggs and melted, well-cooled butter. Mix everything well with a whisk.

We add the yeast that has already risen to this mass, and then pour it all together into the pre-sifted flour. We begin to mix the dough, adding a little flour if necessary. When the dough stops sticking to your hands, form it into a bun and cover with a napkin. Leave in a warm place for an hour for it to rise. The dough needs to be kneaded, formed into a rope and divided into equal parts.

Roll each piece into an oval shape. Brush the top of the dough with butter and sprinkle with sugar. Pinch the edges of the long side and then roll it up. Make a deep cut in the center with a knife. Open its edges to make a heart. Form all the buns in this way. These buns need to be placed on a baking sheet.

When baking, it is not advisable to use parchment paper, since the leaked sugar will stick to it, and the finished products will be difficult to clean from it. Place the formed but not yet baked buns on a greased baking sheet, cover with a cloth napkin and leave for about half an hour until they rise. After this, place the baking sheet in the oven and bake at 180 degrees for about half an hour. The finished buns can be lightly greased with melted butter.

Bun “Moskovskaya” - recipe with photos step by step

The Moskovskaya bun is a delicious, sugary bun in the shape of a heart. The taste of such baked goods has been familiar to us since childhood, although even now these buns can be purchased without problems in many stores. Despite this, I still want to offer you a detailed recipe for such buns, because what could be tastier than homemade baked goods.

So let's get started!

Ingredients

for 2 persons3 persons4 persons5 persons6 persons8 persons10 persons12 persons
Step 1 of 19

Let's prepare the products according to the list for the recipe.

Step 2 of 19

Add a tablespoon (from the total amount) of granulated sugar and dry yeast to warm milk. Stir and leave for 10 minutes at room temperature.

Step 3 of 19

During this time, the yeast granules will noticeably swell, and a fluffy cap will form above the liquid.

Step 4 of 19

Separately, in a bowl or blender bowl, combine the remaining sugar, a pinch of salt and chicken eggs. Using a mixer, beat the mixture until smooth. Transfer the egg mixture into a container with the dough and mix gently.

Step 5 of 19

Add sifted wheat flour in parts and knead into a soft, elastic dough. You need to knead for at least 10 minutes, thoroughly and slowly. Then place the dough in a deep bowl greased with vegetable oil, cover with a kitchen napkin and leave in a warm place for 1 hour.

Step 6 of 19

It should grow noticeably and increase in volume.

Step 7 of 19

Punch down the dough and divide into 12 equal parts, approximately 80 grams each. Roll each piece into a round piece, cover with a towel and leave for 10 minutes.

Step 8 of 19

In the meantime, prepare the ingredients for the filling. Melt and cool the butter - it is very convenient to use a microwave oven for these purposes. Let's measure out the required amount of granulated sugar.

Step 9 of 19

Roll out the “rested” koloboks into thin, oval pieces.

Step 10 of 19

Generously grease the surface with butter and sprinkle with granulated sugar, 1 tsp each. for each bun.

Step 11 of 19

Then roll the dough into a tight roll.

Step 12 of 19

Fold it in half so that the seam is on the inside (as in the photo).

Step 13 of 19

Then, using a sharp knife, not reaching the edge a couple of centimeters, we will make a longitudinal cut.

Step 14 of 19

Let's unfold the edges, forming a typical appearance of a Moscow bun.

Step 15 of 19

Place the semi-finished buns on a baking sheet lined with parchment, cover with a towel and leave warm for another 30 minutes. While they are coming up, turn on the oven and let it preheat to 180 degrees.

Step 16 of 19

After the time has passed, brush the surface of the buns with beaten egg and place the baking sheet with them in the oven for 25-30 minutes.

Step 17 of 19

During this time they should be completely baked and evenly browned.

Transfer the finished buns to a wire rack until the sugar caramel hardens.

Step 18 of 19

That's all, the beautiful and very tasty Moskovskie buns are ready.

Step 19 of 19

Serve them with a cup of aromatic tea or a glass of cool milk.

Bon appetit!

vilkin.pro

Heart buns with poppy seeds and sugar

Those who love baking with poppy seeds should try making poppy seed buns. You can use any yeast dough, rich or not. You can make it with kefir - it will be very fluffy and tender. The most important thing is to prepare the poppy seed filling correctly. To do this, dry poppy seeds are soaked for several hours in cold (boiled) water. Then you need to drain the water well, grind the grains, then add sugar and grind again. It turns out a very tasty sweet poppy seed filling.

So, we divide the ready-made (or purchased) yeast dough into equal pieces approximately the size of a fist.

Roll out on a board, grease the dough with butter or vegetable oil, and put one or two tablespoons of poppy seeds grated with sugar on top. Then you can roll the workpiece into a roll. Wrap the roll in half again so that one part covers the other, make a cut and open it. You will get a bun in the shape of a heart. Fill a baking tray greased with vegetable oil with buns, hold for a while so that the buns rise, then put in the oven and bake for about half an hour at 170 degrees. Let the finished products cool slightly and serve with milk, coffee or tea.

Moscow bun: recipe with photos step by step

Let's prepare one of the most favorite dishes of our childhood - Moscow bun. If you have never cooked it yourself, this recipe with step-by-step photos will help you understand the cooking process. In principle, there is nothing complicated about this. The usual creamy yeast dough is prepared and beautiful buns with sugar filling are formed from it. The buns are also sprinkled with sugar on top. Let's move on to the recipe.

We prepare all the necessary ingredients for the dish. Be sure to sift the flour through a sieve, enriching it with oxygen.

Pour milk, water and melted butter into a bowl.

Then add sugar and egg to them. Mix them well.

Next, add yeast and vanilla sugar. Mix the mixture again. I use fast-acting yeast, so there is no need to wait until the dough forms a foamy cap. If you have a different type of yeast, leave the mixture for 15 minutes in a warm place for the yeast to start working.

Then, gradually adding flour, knead the dough. You may not need all the flour, or you may have to add more flour, since flour comes in different varieties. Therefore, do not add all the flour to the dough at once.

Knead the dough thoroughly and leave it for 1-1.5 hours in a warm place, covering it on top with cling film or a towel.

Knead the risen dough and divide it into 8-10 pieces. Roll them into a ball.

Roll out each piece of dough into a flat cake with a diameter of approximately 20 cm. Grease with melted butter and sprinkle with sugar.

Wrap the dough into a tight roll.

Fold it in half as shown in the photo.

We cut from the fold side, not reaching the end.

And open the petals outward. The resulting buns resemble hearts.

Place them on a baking sheet lined with baking parchment. Sprinkle the remaining sugar on top and leave for 15 minutes for the dough to rise again.

Then we put the buns in the oven, preheated to 200 degrees. Bake for about 40-45 minutes until golden brown.

Moscow buns are ready!

They are very tasty to eat warm with cold milk. Enjoy your meal!

Next time, try making Spanish quiches.

vcusnyatina.ru

Moscow buns

This very delicate pastry made from airy dough will decorate the table and allow you to enjoy an unsurpassed taste.

Ingredients:

Cooking buns

This is a classic recipe for Moscow sugar buns. First you need to prepare the dough. To do this, use a tablespoon to grind the yeast with salt. Then turn on the stove and heat the milk to 35 degrees. If it is cold, the yeast will not be able to rise, so it must be warm enough. When the milk warms up to the required temperature, you need to remove it from the stove and pour it into a container with yeast and salt. Now you should cover it with a lid and put it in a warm place for fifteen minutes. This is how the dough is prepared.

Knead the dough. After the time has passed, add sugar to this bowl, mix everything with a spoon until all the grains have dissolved, and add margarine there. Mix again and gradually add pre-sifted flour into this mixture. Gently, gradually knead the dough, trying to avoid lumps. It should not be completely thick and slightly stick to your hands. Now we make a ball out of the dough, sprinkle it with a little flour and cover it with cling film on top so that it does not dry out. Place the bowl in the refrigerator for a period of four to twelve hours.

Sugar bun “Moskovskaya” - Delicious with Love

As a child, I adored these buns. You take one for tea and sit and unwind it, strip after strip. I thought - how do they wrap the dough so cleverly? It turned out that there is nothing complicated and now you will see for yourself. For 10 pieces you will need: 800 grams of your favorite yeast dough 10 tablespoons of granulated sugar 50 grams of vegetable oil I make a very simple dough for these buns. You can use any yeast dough according to your recipe. And this is my recipe on the website And here we are playing with buns

https://holomonova.mirtesen.ru/blog/43482348950/A-myi-tut-,-z…

Cooking method

• Recipe for Moscow buns according to GOST. Took me away from Cooking (Vallejo),
• Can be made using sponge or non-sponge methods.
• Warm products from the total quantity are taken for the dough.
• milk with water 108 g
• yeast 1/2 of all
• flour 225 gr
• Fermentation temperature 26-30 0C, time 210-270 minutes.
• For the dough, take the entire dough and mix it with the rest of the products.
• Fermentation temperature 28-32 0C, time 60 - 90 minutes.
• For the straight method, the dough is kneaded all at once with preliminary activation of the yeast. The initial dough temperature is 29-31 0C.
• The dough takes 2-2.5 hours to rise, resulting in about 900 grams of finished dough = 9 buns.
• When cutting the dough, use soft, unmelted butter for coating.

Divide the dough into 10 equal parts, first roll each part into a ball and leave for 10-15 minutes. Then roll out thin round cakes with a rolling pin on a lightly oiled table.
Pour vegetable oil - a tablespoon - onto each flatbread. Then use your hand to spread the butter evenly over the flatbread. Believe my experience - it’s better to do it with your hand than with a brush.

Then sprinkle a full tablespoon of granulated sugar onto each buttered cake. And in the same way - with your hand - spread the sugar over the entire surface of the dough. Prepare a greased baking sheet in advance. Roll each flatbread into a tube, with sugar inside.

Fold the tubes in half, pinching the joined edges with your finger. Then make one cut exactly down the middle of the folded dough tube. On the opposite side from the tuck.

Turn the cut in different directions - and you will get a beautiful multi-layered bun.

Place the buns on a baking sheet and place in a warm place for 25-35 minutes.

After the dough has risen again during proofing, place the buns in an oven preheated to 200 degrees. Bake for 10-15 minutes.

Keep in mind that the buns will increase in size in the oven - therefore, when placing them on a baking sheet, leave free space between them.

Remove the finished buns from the baking sheet immediately - since the sugar always flows and melts from them, and buns that are not removed in time can stick.

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Forming buns

So, our dough has risen, and we need to preheat the oven quite high, to 200 degrees. Sprinkle a baking tray with a little flour.

Place the dough on the table, lightly sprinkled with wheat flour, roll it into a sausage and cut into equal pieces. There should be approximately ten to twelve parts. The more pieces you have, the smaller the buns themselves will be. Roll each one in flour and roll them into not very thick cakes. Sprinkle with granulated sugar (about one tablespoon per each).

We roll them into a roll, then connect the two ends, pinch them, and use a knife to make a cut in the middle. But we don’t cut it all the way, but leave the dough a little uncut. We open the two halves in opposite directions so that we get a heart.

Place the bun blanks on a prepared baking sheet at approximately a distance of five to six centimeters from each other. When you have laid out all the buns, place the baking sheet in a warm place for about ten minutes so that the dough rises a little. Preparing lubricant for buns. To do this, pour 50 milliliters of milk into a small bowl, add one egg and beat well until foam appears. Using a silicone brush, grease the top of the buns and sprinkle them with cinnamon on top (optional - you can omit this ingredient).

We check whether the oven has warmed up to the desired temperature and then place the baking sheet in the middle. We bake the buns for about twenty to twenty-five minutes. During this time the dough will have time to prepare and not dry out, and the buns will become golden brown. Cover the finished products with a towel and let them cool slightly. When the buns reach room temperature, then you can serve them with jam, butter or any syrup.

Bun “Moskovskaya” - recipe according to GOST with photos step by step in the oven

Many of us have been familiar with the “Moscow” bun, generously sprinkled with sugar, since childhood. They were given to us in the school canteen, we even still buy them in supermarkets and bread trays. I suggest preparing these delicious buns according to GOST at home in the oven. My step-by-step recipe with photos will help even the most inexperienced housewives in preparation, and you will be able to enjoy these fragrant buns, soft inside and with a crispy sugar crust. With milk, “Moscow” buns are simply amazing, you will lick your fingers.

Pressed yeast can be replaced with 2 teaspoons of dry instant yeast. If you use fresh yeast, you must first soak it in warm milk with 1 teaspoon of granulated sugar. Leave for 15 minutes until the yeast begins to swell.

In a deep and large bowl, mix sifted premium wheat flour, table salt, granulated sugar and vanillin.

Make a well and pour in the milk with yeast and slightly warm water.

Stir lightly and add soft butter.

Knead into an elastic and soft dough that does not stick to your hands. You need to knead the dough for 15 minutes. Then grease the dough lightly with vegetable oil.

Cover the bowl with cling film and place in a warm place for an hour.

During this time the dough will double in size. Knead it, knead it a little and then cover it with film and put it in a warm place for another hour.

As a result, the dough will increase to 2.5-3 times its original size, which will depend on the quality and freshness of the yeast used, as well as the temperature of the room in which it will rise.

Divide the dough into 9 equal parts and roll into balls. Each ball I got was about 100 grams. To measure the exact weight, I needed a kitchen scale.

Roll out each ball of dough into a thin rectangular shape. I didn’t need flour at all for rolling out, since the dough was initially greased with oil and did not stick to the kitchen board at all.

Melt the remaining 50 grams of butter a little in the microwave until soft and brush the dough with it. The oil should be cool.

Roll the layer into a roll, but not too tightly, so that the layers of dough are clearly visible when cutting.

Then connect the two ends of the roll together.

Using a sharp knife, make a cut in the center of the folded roll, leaving a couple of centimeters uncut.

And unfold the dough ears, forming a heart.

Place the buns on a baking sheet covered with parchment at a short distance from each other, as they will increase in size during the proofing and baking process. Cover the baking sheet with cling film and leave warm for another 40 minutes.

During this time, they increased in size and became more airy.

Brush the tops of the buns with beaten egg.

Sprinkle generously with sugar.

Place in a preheated oven at 190 degrees for 25-30 minutes. Check readiness with a toothpick. The finished buns will be rosy and very appetizing.

Transfer them to a wire rack to cool completely. Then place them in a bowl and cover with cling film to prevent them from drying out.

Sugar “Moscow” buns prepared according to GOST are ready. Enjoy their delicious taste with warm milk or hot tea.

Bon appetit!

sgushhenka.ru

Curd sugar comet buns

Ingredients:

How to prepare comet buns?

The recipe for comet sugar buns is very simple. You need to melt the margarine in advance. Pour kefir, cooled to room temperature, into the bread machine container, add an egg and pre-melted margarine. Then add cottage cheese and sugar. Add sifted flour, yeast and salt, set the “kneading” mode. This procedure takes approximately one and a half hours. The dough from the bread machine is elastic and smooth.

If you don’t have a bread machine, then you can make it by hand. Dissolve the yeast in 50 milliliters of warm water. Pour kefir (150 ml) into a saucepan, add cottage cheese, sugar, egg, yeast, melted margarine and salt. Mix everything a little, then add flour, sifted in advance, and knead into a tender, soft dough. Leave it in a bowl, cover with a towel and keep warm for about an hour and a half. The dough rises very well, it needs to be kneaded and left under a towel for another half an hour.

Divide the finished dough into six parts. Each one needs to be rolled out into a flat cake, sprinkled with fairly thick sugar and a cut made from the middle to the edge. Along this cut we roll the dough like a roll to make it look like a bagel. There is no need to press it hard, wrap it loosely. Grease a baking sheet with vegetable oil and place the comets, allowing them to rest for about half an hour. When the buns are ready, brush them with beaten yolk and milk and place in a preheated oven. Bake at 200 degrees for about 20-25 minutes until browned. Finished comets can be sprinkled with powdered sugar.

Moscow buns | Step-by-step recipes with photos

nehudeem.ru

The secret of cooking

Crumble the yeast a little and put it in a bowl to prepare the dough. Add heated water and melted butter, an egg and mix everything well. Add sugar (one tablespoon), half a teaspoon of salt and stir again. Add flour in two steps. After the first fall asleep, you can mix with a spoon, but after the second you will have to switch to using your hands.

Knead the dough well to release as much gluten as possible from the flour. When it stops sticking to your hands, form a ball and place it back into the bowl. Cover with a towel and place in a warm place. When it more than doubles in size, you can begin to form buns. Divide it into two parts, roll it out to about 5 mm thick. Grease the surface with oil and sprinkle with sugar. Form the flatbread into a roll and cut it into equal pieces.

Cut each part lengthwise, without reaching the end, and spread it apart like an open book. Place the buns on a baking sheet and leave for a while to rise. Then brush them with beaten egg and milk and bake until golden brown. Sugar buns made from yeast dough are ready.

✔️Moscow bun recipe with photos step by step in the oven

I poured warm milk and water into the bowl for kneading the dough. The total temperature of the liquid should be about 35-40 degrees, no more. Added sugar and dry yeast.

Stir well with a whisk and place in a warm place for 15 minutes (depending on the room temperature from 10 to 20 minutes) until a foamy cap forms.

Melt 70 grams of butter and let it cool to room temperature. To make the process faster, I poured the oil from the ladle into a cold cup. She broke an egg into the other.

I poured butter into the suitable dough. Beat the egg. I put one tablespoon of egg mixture into the dough, and left the rest for greasing the buns.

I stirred well with a regular whisk, adding salt, and began adding flour. Remember that wheat has different gluten levels, so the amount of flour may vary. The dough should not stick to your hands, but also be dry, clogged with flour. It took me 4 glasses, that is, 500 grams.

I rolled the dough into a ball, covered the dish with a lid and put it in a warm place to rise.

The dough has increased by about 2.5 times. This can take anywhere from 40 to 80 minutes depending on the yeast and room temperature.

She kneaded the dough with her fists and put it back in the heat. The second time the dough always rises much faster, about twice as much.

The dough has risen again. Now let's see step by step how to make a Moscow bun. I ended up with 840 grams of dough. According to GOST, each bun contains 100 grams. I got 105 - not critical)) Thus, I divided the dough into 8 equal parts.

Each part was rolled out into a flat cake in a shape close to a circle or square. Grease with softened butter. Remember that the ingredients indicated 150 g, but only 70 g went into the dough? I took the remaining 80 grams of butter out of the refrigerator in advance so that it would be softened by the time of use.

I sprinkled each piece for the Moscow bun with sugar, about 2 teaspoons.

Rolled it up.

I tied the loose ends together with a strong tuck.

I turned the workpiece 45 degrees so that I could hold the future Moscow bun by the wide side and look at the narrow side from above. With a sharp knife dusted with flour, she made an incision into this barrel, cutting more forward than backward. You can see how this clearly looks in your hand in the step-by-step photos in the recipe for lean buns with live yeast.

She unwrapped the Moscow bun by the shoulders and placed it on a baking sheet. I did the same with the other seven blanks. I brushed the top with beaten egg, which I put in the refrigerator while the dough was rising.

Bake at 180 degrees for 25 minutes.

That's all! The delicious, sweet, airy Moscow bun is ready. Save the recipe with step-by-step photos in the oven and bake this delicacy for your loved ones for the feast of Saints Peter and Fevronia (July 8) or just for tea!

vypechka-online.ru