Russian Bun

 

In Taiwan, the Russian Buns is a hot product in bakeries. Because this kind of buns uses lots of butter to enrich the flavor, people love them. Look at the name, you may wonder if it originated from Russian. Although some people say yes. I tried to look some Russian websites and ask my Russian friends. They have no idea what it is. ANYWAY. No matter who invented this kind of bun, I need to say thank you.

 

 

 

 

 

 

Oven Setting Temperature: 180 degree C, Baking Time: around 20 minutes

Recipe: Serve for 4 ea

Steps

(1) Weight all the ingredients

(2) Put strong and plain flour, sugar, salt, and instant yeast into the bowl. And mix it well.
(Selena’s Kitchen Talk: Different instant yeast manufacturers have different instructions. Please check it.)
(Selena’s Kitchen Talk: If you need to add yeast before adding any liquid, I always mix flour, sugar salt well. And then, mix yeast again.)
(3) Add the egg and 80 ml milk into the bowl. Mix the dough into a ball

(4) Mix 40g butter on the dough and knead it into the dough

(5) Add the rest of milk into the dough several times when kneading it.
(Selena’s Kitchen Talk: This can make your dough absorb liquid very well. And make it softer.)
(6) Knead the dough into a ball when it is ready. Brush water on the surface. And leave it in a warmer place around 60 ~ 90 minutes to grow up.

(7) Divide it in half and then wait for another 15 minutes.

(8) Roll the dough into a long and narrow strip, around 50 cm by 10 cm.
(9) Have a diagonal cut.

(10) Roll the dough towards the pointed end.

(11) Cut the dough, but not cut through it. Almost to the middle of the dough. Wait for the second grow-up. Around 40 minutes.

(12) Brush egg on the dough. Heat it at a pre-heated oven at 180 degree C around 10 minutes

(13) Take it out from the oven. Brush melted butter. Bake another 10 minutes
(Selena’s Kitchen Talk: You need to use out all of it.)

 

I know it is a little complicated, but it is definitely worth of it. This is my first time to do this. My cutting was not so good. But, it doesn’t affect the flavor. So, challenge the perfect shape again. May, I can do a cheese flavor. Enjoy it.