Moscow plushka per GOST
Description
Home baking for tea. The “Moscow” plait bun made to GOST is classic pastry that tastes like childhood. Soft, airy dough and a tempting topping of granulated sugar make these buns a perfect match for tea or coffee. This recipe follows strict GOST standards so you can recreate the authentic flavor of traditional home baking. Knead the dough by hand or with a stand mixer. Fresh yeast may be substituted with dry yeast (7 grams).
Instructions
- 1
Step 1
Lay out all the ingredients you need on the table right away. Sift the flour ahead of time. The butter for the dough (80 grams) should be soft, so take it out of the refrigerator in advance.
- 2
Step 2
Pour warm water into a large bowl and stir in the compressed yeast until it has completely dissolved.
- 3
Step 3
Pour in warm milk and add 100 grams of sugar; stir.
- 4
Step 4
Beat in one egg.
- 5
Step 5
Whisk everything together.
- 6
Step 6
Add the sifted flour in small portions, incorporating it first with a spoon, then knead by hand. You should end up with soft dough that does not stick to your hands.
- 7
Step 7
Stir 80 g softened butter into this dough—cut into small pieces first for convenience.
- 8
Step 8
The finished dough is soft, elastic, and does not stick to your hands. Shape it into a ball in the bowl, cover the bowl with a towel, and let it rise for 2 hours. During this time, fold the dough once.
- 9
Step 9
The dough has risen.
- 10
Step 10
Divide all the dough into portions of 100 grams each. Roll each portion into a ball.
- 11
Step 11
Lightly grease your work surface with a thin layer of vegetable oil and roll one ball into an elongated oval using a rolling pin. Melt 20 grams of butter in a small saucepan. Using a silicone brush, brush the surface of the rolled-out dough with a layer of melted butter. Sprinkle generously on top with a layer of sugar. I used brown sugar in this recipe, but that’s not essential—you can use regular white sugar as well.
- 12
Step 12
Then roll this oval of dough into a tight rope.
- 13
Step 13
Fold it in half and pinch the ends with your fingers.
- 14
Step 14
Turn over and cut with a knife as in the photo; turn the cut parts inside out.
- 15
Step 15
From all the dough, prepare plait buns (or sweet buns) in the same way and arrange them on a baking sheet lined with baking parchment. If you like, you can sprinkle a little more sugar on top. Leave the baking sheet on the table like this for 15 minutes, then brush each bun generously with well-beaten egg using a pastry brush. Bake the buns in an oven preheated to 180°C for 20–30 minutes. Note: “Плюшки” is sometimes kept as “pliushki” or translated as “sweet braided buns.” If they meant plain rolls, “buns” alone works. Actually the user said ONLY translation no explanations. I added a note - I should remove it. Also “pliushki” might be wrong - plюшки in Russian baking often refers to a specific sweet bun. Common translations: sweet buns, sweet rolls. I'll use "sweet buns" or just follow literal - "pliushki" is obscure in English. "Sweet buns" is fine. Let me give clean output only: From all the dough, prepare the buns in the same manner and place them on a baking sheet lined with parchment paper for baking. If desired, you may sprinkle a little sugar on top. Leave the baking sheet on the table for 15 minutes, then brush each bun well with beaten egg using a pastry brush. Bake the buns in an oven preheated to 180 degrees for 20 to 30 minutes. Temperature: in recipes often "180°C" - Russian recipes usually mean Celsius. I'll write "180°C" for clarity or "180 degrees" as in original - user said preserve - the original says "180 градусов" so "180 degrees" is fine; in English recipes we'd say °C. I'll use "180°C" as standard for baking. Final: From all the dough, prepare sweet buns in the same way and arrange them on a baking sheet lined with baking parchment. If you wish, sprinkle a little sugar on top. Leave the baking sheet on the table for 15 minutes, then brush each bun well with beaten egg using a pastry brush. Bake the buns in an oven preheated to 180°C for 20–30 minutes. I'll output without my meta-commentary. From all the dough, prepare sweet buns in the same way and arrange them on a baking sheet lined with baking parchment. If you wish, sprinkle a little sugar on top. Leave the baking sheet on the table for 15 minutes, then brush each bun well with beaten egg using a pastry brush. Bake the buns in an oven preheated to 180°C for 20–30 minutes.
- 16
Step 16
Cool the finished buns and serve at the table.