Food Recipes Hub

Sugar Buns Recipe

Rich, sweet, with a simple molding of buns on milk and sour cream. Popular baking, but each recipe has its own subtleties of preparation. So I offer my own version, I hope it will be useful to you.

CourseChildren’s Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
CuisineRomanian Cuisine
KeywordFor Beginners, Medium

Servings

Cook Time

90minutes

Servings

Cook Time

90minutes

Ingredients

Dough:

250ml Milk
2tablespoons Sour cream
100gram Sugar
1,5pieces Chicken egg
12gram Yeastthe raw, extruded
80gram Melted butter
450-500gram Flour wheat / Flour
1teaspoon Salt
1teaspoon Essencealmond or according to your taste
Vegetable oilfor working with the dough,to your taste

The top of the buns:

1piece Egg yolk
50ml Milk
50gram Sugar

Instructions

Do not forget that all products for pastry should be warm, not lower than 20-25 degrees. Sift the flour. Heat the milk to t 25-28 degrees Celsius, dilute the yeast in it, half the sugar norm and 3 tbsp flour. Mix well and put in a warm place for 40-50 minutes. If your room is cool, but there is a microwave oven, you can do this – in a thick-walled glass or glass bowl, heat the water in the microwave until it boils, at this time the walls of the oven are well heated and steam accumulates, turn off the heat, take out the dishes with water, and send a bowl with sourdough, close the oven door (a very convenient option when it is cool). After the yeast has come to life and the sourdough has come up, add the rest of the sugar, salt, sour cream and flavoring. Separate one yolk from the eggs, cover it and set aside, mix the rest well and pour into the sourdough. Mix thoroughly until the sugar and salt are dissolved, add the flour (leave a little). Knead with a spoon or spatula, then add warm melted butter (you can also cream, but with melted muffin tastier and more flavorful). The dough should be elastic, soft, but in any case not spread out. This largely depends on the quality of the flour, if the dough does not hold its shape, knead a little more flour.
Put the dough on the table, knead for 7-10 minutes until smooth, even mass. Grease, if necessary, with vegetable oil the finished dough and stretch it into a layer, then wrap it in a roll, bending the edges inward, and stretch it again, so do it two or three times.
In this way, layers of air are formed in the dough, and the dough begins to “breathe”. Roll it into a ball. Lightly grease the bowl with vegetable oil, put the dough in it, cover and leave in a warm place for 30-40 minutes (you can again use a warm microwave).
After the specified time, knead the dough, leave to rise for another 40-50 minutes. During this time, the dough has increased three times.
Lay out on a work surface, lightly knead and divide into parts. Out of the specified number, we got 20 pieces. If desired, you can cut into the desired amount. Roll each part into a bun, give it a little rest, and roll it into a roller.
Place the rolls seam down on a baking sheet, which is greased with oil, or cover with a non-stick Mat. Cover with a towel or food wrap for further proofing. After 30 minutes, well lubricate with a mixture of yolk and milk, now leave in the open state for 15 minutes.
After that, use kitchen scissors to make incisions from the middle to one side, then to the other. You can leave the buns without cuts, but with them you get a large area for sugar sprinkling.
Once again, carefully lubricate the yolk-milk mixture and sprinkle with sugar, on a wet surface, some of the sugar will dissolve and
when baking, a sugar crust is formed, which caramelizes and gives the buns a peculiar taste.
Bake the buns in a preheated 180 degree oven. After you put the rolls in the oven, leave the oven door slightly ajar for 10 minutes. Then close the door and bake for 15-20 minutes, or until Golden brown. After baking, make sure to cool the rolls on a grill or towel to keep the sugar crust from moistening. The buns have a delicate milky-creamy taste, a crisp crust, and the crumb is slightly layered and porous.

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