Moscow buns

Description

The amount of sugar in the buns can be adjusted to your taste. You can add vanilla essence. This recipe does not use milk, but the buns turn out light, fluffy, and very delicious. They stay soft for a long time and go perfectly with tea, milk, or cocoa. The baked goods are ready. Serve at the table.

Instructions

1. 1

   Step 1

   Sift the flour. Combine 2 cups of flour with the yeast, add 3/4 cup of warm water. Mix and place in a warm spot for 1-1.5 hours.

2. 2

   Step 2

   When the dough has risen, add the remaining flour and water, knead the dough. Cover with a towel and place in a warm spot for half an hour.

3. 3

   Step 3

   Mix sugar, salt, and butter. Add this mixture to the dough and knead until it no longer sticks to your hands. Let the dough rise for half an hour.

4. 4

   Step 4

   Knead the dough, divide it into 2 parts. Roll out each part with a rolling pin into a sheet about 0.5 cm thick. Brush it with melted butter and sprinkle with sugar.

5. 5

   Step 5

   Cut the dough into strips and roll each strip into a roll. Connect the opposite ends of the roll, pinch them together, and make a cut in the middle. Turn it over with the pattern facing up to form a heart.

6. 6

   Step 6

   Place the hearts on parchment paper and let them rise for 15–20 minutes. Brush with beaten egg and sprinkle with sugar. Bake at 180°C for 25–30 minutes until golden brown.