High-Calorie Buns According to GOST Standards
Description
Perfect with tea and coffee. This recipe does not tolerate haste. For the buns to delight with their appearance and taste, you need to let the dough proof for the specified time. It is precisely after a long proofing that the buns’ structure becomes fine-pored and airy. During baking, the products do not tear. If, during proofing, your starter drops earlier than the specified time, you should begin kneading the dough without waiting for the time to end. Over-fermented starter can also negatively affect the quality of the baked goods. Can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients. They should be at room temperature.
- 2
Step 2
In a bowl, combine warm milk, water, and yeast.
- 3
Step 3
Add the egg. Mix it in well.
- 4
Step 4
Add 250 grams of flour.
- 5
Step 5
Mix thoroughly. You should get a thick, viscous batter.
- 6
Step 6
Cover the bowl with plastic wrap. Place it in a warm, draft-free spot for 4 hours.
- 7
Step 7
After the specified time, the sponge will begin to sink. If you lift it, long strands should stretch out.
- 8
Step 8
Dissolve 5 grams of yeast in 10 ml of warm water.
- 9
Step 9
Gather the starter into a ball and transfer it to a large bowl. Add the dissolved yeast, dry raisins, softened butter, and sugar. Mix.
- 10
Step 10
Add the flour.
- 11
Step 11
Start mixing the dough with a spoon; as soon as it begins to come together in clumps, knead it by hand. At first it will be very sticky, but gradually it will form into a ball. Lift it above the bowl and drop it, repeat several times. With these actions, the dough becomes elastic more quickly. Cover the bowl with plastic wrap and place it in a warm, draft-free spot for 2 hours.
- 12
Step 12
After 2 hours, the dough will noticeably increase in volume. Punch it down.
- 13
Step 13
Divide the dough into equal portions of 100 grams each. The dough can also be divided into pieces weighing 50 grams.
- 14
Step 14
Round the pieces, place them on a baking sheet lined with parchment paper. Cover with a towel and leave for 1 hour to proof.
- 15
Step 15
Grind the nuts into fine crumbs.
- 16
Step 16
After the time has passed, brush the buns with beaten egg and sprinkle the tops with chopped nuts. Bake in an oven preheated to 180 degrees for 20–25 minutes. Take into account the specifics of your oven.
- 17
Step 17
In 20-25 minutes, the buns will be ready. Remove the baking tray from the oven. Transfer the baked goods to a plate and let them cool.
- 18
Step 18
The pastry is ready. Serve with tea.