Chamomile buns or those same ones for 9 kopecks.

Name: Chamomile buns or those same ones for 9 kopecks.
Total time: 2 h 30 min
Yield: 16
Ingredients: 600 g Wheat flour; 250 ml Milk; 100 g Sugar; 100 g Butter; 1 Eggs; 4 Egg yolks; 8 g Yeast; 2 tablespoon Vanilla sugar; 2 g Salt

The Soviet era recipe is the best butter dough. A Soviet-era recipe for the famous buns, they are also known as 9-kopeck buns. They are so tasty, aromatic, rich, soft and tender - the dough itself is tastier than any pies with any filling.

63

8425

Olivia Rodriguez

Recipe author

Chamomile buns or those same ones for 9 kopecks.

Calories

249kcal

Protein

6g

Fat

8g

Carbs

35g

*Nutrition per serving

Ingredients

Servings: 16

600g

250ml

100g

100g

1

4

8g

2tablespoon

2g

Step-by-step preparation

Cooking time: 2 hr 30 mins

STEP 1
Heat the milk until warm, 36-38 degrees. Pour yeast and 2 tablespoons of flour and sugar into warm milk, mix and place in a warm place for 15 minutes.
STEP 2
Be sure to sift the flour so that it is saturated with oxygen.
STEP 3
When the yeast is activated and rises, add sugar, egg, yolks, softened butter, vanilla sugar and salt to the mixture and mix everything. You can knead the dough with your hands, in a bread machine, in a kitchen machine - in any way.
STEP 4
Gradually add flour and stir.
STEP 5
Knead the dough thoroughly, it should be soft and not stick to your hands. Place the dough in a greased bowl, cover with cling film, a damp towel or lid and leave to rise in a warm place for 1 hour. You can do it like I did, in the oven at 40 degrees, or in a slow cooker, near a radiator, or by placing the bowl in another bowl with warm water.
STEP 6
Divide the finished dough into two parts, then each part into two more and continue until we have 16 pieces (each 120 g). Roll them into balls.
STEP 7
Let's prepare two molds with a diameter of 22 cm, grease them with oil, and place our balls in them in the shape of a “daisy”, eight pieces in each mold. Cover them with a napkin and put them in a warm place to proof for about 30 minutes. They should increase even more. in volume.
STEP 8
Before baking, brush the buns with yolk mixed with two tablespoons of cream. And bake the buns directly in the pans for 20-25 minutes at a temperature of 190-200 C, preheating the oven.
STEP 9
Remove the finished buns from the mold and sprinkle with powdered sugar. And you can serve. The buns come out with a crispy, shiny crust and soft dough inside. People of the same age during the Soviet era remember their amazing taste, and if you didn’t live in that time, be sure to prepare it - this is perhaps the best butter dough. Bon appetit!