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Sugar Buns

(Сахарные плюшки, Sakharnye plyushki)

For 12 buns:

1 cup warm water (about 85F) filled to the brim

15 tablespoons sugar

1 teaspoon salt

2-3 teaspoons dry yeast

3 cups flour filled to the brim

1/2cup vegetable oil




Converter




These very simple ingredients will yield amazingly delicious buns!

Let’s start with the dough:

Pour the warm water into a deep bowl.



Add three tablespoons of the sugar.

Pour in the yeast.

Moisten the yeast just a bit and set aside for 10-15 minutes.

When the yeast starts growing and you see a foam cap on top, add the salt and stir well.




Pour in all the flour. Remember to use exactly the same cups for measuring the water and the flour!


Prepare the 1/3 cup of the oil.

Start mixing the dough and add the oil at the end.


The dough should absorb all of the flour and not stick to the sides of the bowl.

Cover the dough with plastic wrap and set aside for 30-35 minutes.

Return the dough to the working surface and knead well.

Roll into a ball, return to the bowl and cover with the plastic wrap again.

Let the dough rise for about 40 minutes.
The dough should triple in size.

Divide the dough into 12 equal parts.



Prepare two bowls: one with the oil and a brush, and another one with the remaining sugar and a spoon.

Oil a baking sheet. Alternatively you can cover it with a Teflon or silicone sheet.

Roll out each piece of the dough into a thin flat patty.


Brush generously with the oil all over the patty’s surface.

Pour a tablespoon of the sugar on top of the oil.



Spread the sugar evenly with your hand all over the patty.

Quickly shape the patty into a roll so that the sugar is inside.

Fold the roll in half and pinch the edges closed.

Now make a cut right in the middle of the folded roll across the fold (opposite to the pinched edges).

Make sure you do it in one swift cut – slice about 3/4 of the roll’s length.

Open the cut up and out – you should have a layered bun.

Place on the baking sheet with the cut side up.

Repeat for the remaining buns.

Let the buns rest on the baking sheet for about 25 minutes for the final rising. Do not place the sheet with the buns into a warm place so that the sugar doesn’t melt. Leaving the buns at the room temperature is enough.

Preheat the oven to 430F.
Place the baking sheet with the buns into the oven.

Bake for 8-10 minutes.

Remove the buns from the baking sheet immediately after removing them from the oven; otherwise you’ll get to appreciate the gluing power of melted sugar.

Serve and enjoy!

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Added 22.12.2017

Метрические системы

Литров (l)
Миллилитров (ml)

Английская система
мер для сыпучих веществ

Баррель (bbls)

Кварта (qt)

Пинта(pt)

Английская система
для жидкостей

Баррель (bbls)

Кварта (qt)

Пинта(pt)

Готовка

Стакан (c)

Столовая ложка (tb)

Чайная ложка (ts)
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