Remember there were such buns? And also butter horns for 6 kopecks? Today we will tell you about another recipe from the delicious Soviet past.
These buns are very tender, aromatic and tasty. Often used to be sold in buffets and canteens.
Now you can also find, moreover, very similar rolls in taste to those products, but still they differ.
How to make those buns? I have a recipe from my aunt, who in the eighties worked as a baker-technologist in a factory canteen at a bakery. Yes, it happened too.
That's how vanilla buns were baked then.
Ingredients:
0.5 kg flour
100 g Sahara
a pinch of salt
1 glass of milk
100 g margarine or butter
50 gr. fresh yeast or 1 sachet dry
2 bags of vanillin (not vanilla sugar!)
4 eggs
Preparation:
1. Dissolve yeast in warm milk and leave for 5-7 minutes. Sift flour.
Pour sugar into the milk-yeast mixture and add flour - 2 tbsp each. l. This is a dough and it needs to come up in a warm place for at least 20 minutes.
2. Divide eggs into yolks and whites. The first go to the dough, the second to grease the buns. Beat the yolks with a fork and a pinch of salt.
Important! To make the yeast dough airy, only yolks are added to it. Protein makes yeast baked goods tough and stale quickly.
3. Pour the dough into a bowl or saucepan and now it's time to start the dough. To do this, all the necessary ingredients are put into the vanilla dough, but in a strict order:
- sugar
- whipped yolks
- softened butter or margarine
An important point! After adding each new product, everything is thoroughly mixed with a spatula or spoon.
6. Mix 3/4 of the sifted flour with the vanilla. Put the flour with vanilla in parts into a bowl with the mixture, kneading the tender dough.
Now knead - always with warm hands, you need to knead the dough for at least 15 minutes. You can use a kneader in a bread maker.
7. Grease a bowl with butter and put a ball of dough in it, cover with a towel and put in a warm place for 1.5 hours.
8. Be sure to knead the dough that has come up to release the accumulated carbon dioxide from the yeast. Cut the loan into balls of the same size. A kitchen scale can come in handy.
9. Cover the baking sheet with parchment and spread the balls of dough on it, but at a short distance from each other.
Cover the future buns with cling film or a clean waffle towel dipped in hot water. Let the workpieces distance for 20 minutes.
10. Beat the egg whites with a few tablespoons of sweet water or milk. With a brush, cover the raised balls of dough with this brush.
11. Bake vanilla buns at 200 degrees for about 15-20 minutes.
Ready-made buns can be brushed with melted butter and sprinkled with a mixture of flour and powdered sugar. Let them cool under a towel.
Enjoy your meal!
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