Belarusian Bun
Description
The baking is simple and quick. To make Belarusian bun at home, you need to know a few secrets. For instance, an important step is shaping the bun from the ready dough. Roll the dough into an oval, fold one end towards the center and gently press it down. Repeat with the opposite end, overlapping it over the first. Fold the bun along its longitudinal axis and pinch the edges together, just like sealing a dumpling. Then turn the bun seam-side down and let it rest for a while. Flip it 180 degrees, use the edge of your hand (along the seam) to make a slight indentation or groove, and fold the bun in half along this groove. Repeat this process 2-3 more times until you get a firm, elastic bun. Good luck! Serve warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
Mix 500 grams of flour with yeast, sugar, and buttermilk. Place the starter in a warm spot for 5 hours.
- 2
Step 2
Sift the remaining flour, alternating it with vegetable oil. Use a mixer to knead the dough, which will take about 25 minutes. Let the dough rest for another 40 minutes, covering it with a towel.
- 3
Step 3
Divide the dough into 10-15 balls. Shape each ball into a small bun. Let the buns rise on a baking sheet for 30 minutes. Make deep cuts on top with a sharp knife.
- 4
Step 4
Before baking, you can lightly brush the buns with butter. Bake in the oven for 20-25 minutes at 220 degrees. Let the baked buns cool on a wire rack.
- 5
Step 5
Ready. Serve at the table.