Rich buns, layered with streusel crumbs
Description
Baking is prepared simply and quickly. This method of shaping buns allows you to get extraordinarily tasty products with a sweet crunchy layer. And so that the dough layers remain more noticeable, you can leave the corners of the buns unjoined, keeping them in the shape of squares. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Keep in mind that whole‑grain flour can be substituted with rye, corn, or regular white wheat flour.
- 2
Step 2
Heat the milk until warm and dissolve the yeast in it to speed up its activation and achieve a faster subsequent rise of the dough.
- 3
Step 3
Mix the egg with granulated sugar (50 g) and pour it into the milk and yeast mixture, then stir.
- 4
Step 4
Add salt and sifted whole‑grain flour to the liquid mixture, and stir.
- 5
Step 5
Leaving 100 grams of white flour for making crumbs, add it in portions while sifting it into the dough. Mix it thoroughly with a spoon.
- 6
Step 6
Butter (50 g) warm it slightly, without melting it, just achieving a pliable, creamy consistency. Add it to the dough at the end of mixing (making sure it is not hot) and knead the dough well by hand.
- 7
Step 7
Form a ball from the resulting soft dough and place it in a warm spot for 20-30 minutes.
- 8
Step 8
While the dough rises, prepare the streusel crumb. To do this, combine in a deep bowl the remaining sifted white flour (100 g), granulated sugar (150 g) and vanilla sugar.
- 9
Step 9
Add cold butter, cut into cubes, to the resulting dry mixture and rub the ingredients together until a crumbly texture is achieved.
- 10
Step 10
After the specified amount of time, the yeasted sweet dough should have noticeably increased in volume. Punch it down and place it on the work surface.
- 11
Step 11
Roll out the dough into a rectangular sheet 4–5 mm thick and spread a portion of the prepared crumbs on one half of it.
- 12
Step 12
Cover the crumble with the free half of the rolled-out sheet and sprinkle a little more crumble onto half of the resulting rectangle.
- 13
Step 13
Repeat the same maneuver a third time, leaving a little crumb for decorating the buns. Cut the resulting long roll into 8–10 equal pieces.
- 14
Step 14
Slightly press the resulting squares with your palm and, in the center, alternately join opposite corners.
- 15
Step 15
Place the formed buns on the prepared baking sheet, leaving space between them. Brush the tops of the pastries with egg yolk and sprinkle with crumbs. Let them rise in a warm place for 10‑15 minutes.
- 16
Step 16
Bake the rich buns, layered with streusel crumbs, in a preheated oven at 180 °C for 30–35 minutes until a golden crust appears.