Buns "Moscow" (according to GOST)

Category: Bakery products
Moscow buns (according to GOST)

Ingredients

flour 500 gr
pressed yeast 20 gr = 5 gr (dry) = 1.5 tsp (measured)
salt 1h l
sugar 110 gr
drain oil 70 g + oil for coating when forming buns
water 48 ml
milk 150 gr = 160 ml (mix with water)
Beat 1 egg (1 tsp in the dough, the rest for coating)

Cooking method

  • The recipe for Moscow buns in accordance with GOST. Took me away from Cooking (Vallejo)
  • You can do it in a pairless and unpaired way.
  • For dough warm foods are taken from the total.
  • milk with water 108 gr
  • yeast 1/2 total
  • flour 225 gr
  • Fermentation temperature 26-30 0C, time 210-270 minutes.
  • For the test all the dough is taken and mixed with the rest of the products.
  • Fermentation temperature 28-32 0C, time 60 - 90 minutes.
  • For unpaired way the dough is kneaded all at once with the preliminary activation of the yeast. Initial dough temperature 29-31 0FROM.
  • Raising the dough for 2-2.5 hours, it turns out about 900 grams of finished dough = 9 buns.
  • The oil for coating when cutting the dough is taken soft, not melted.
  • Divide the dough into 9 parts, roll each part into a saucer-sized circle, grease with butter and sprinkle with sugar. Sugar can be sprinkled on an already formed bun before baking.
  • Roll into a roll. Fold the roll in half, pinch the ends and make a cut in the loop.
  • Moscow buns (according to GOST) Moscow buns (according to GOST)
  • Expand the petals outward and place on a baking sheet.
  • Moscow buns (according to GOST)
  • After shaping, cover the baking sheet with cling film and let it stand for 60 minutes, I put it in a slightly warm oven. Brush with egg before baking.
  • Baking in the oven 170-2100 14-16 minutes

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Moscow buns (according to GOST)

Lika
Adaptation to a bread maker, a safety-free method... I made dough in an Alaska bread maker. There is no preheating on the DOUGH program, so the food was all warm.

500 gr flour
1.5 tsp yeast (dry)
150 gr milk = 160 ml
water 50 ml
1 tsp salt
110 g sugar
vanillin
1 egg - 1 tsp in the dough, the rest for coating
70 gr butter

Mixed water with milk and heated ~ 38-40 degrees + 1 tsp of eggs beaten with a fork + softened butter. She did not melt the oil, she just kept it at room temperature for 2 hours.
Loaded yeast, all the flour, salt, sugar, vanillin and milk-egg-butter mixture into the HP. TEST program 1 h 30 min.

Start of kneading, end of kneading and end of the TEST program.

Moscow buns (according to GOST) Moscow buns (according to GOST) Moscow buns (according to GOST)

When kneading, the bun is not bread, a little tighter, does not stick to the walls. At the end of the TESTO program, I switched on the BAKING mode for 30-40 seconds and added the dough in HP for another 1.5 hours.

Dough after final proofing

Moscow buns (according to GOST)

It turned out 900 grams of dough from which I formed 9 buns = 100 grams each.
How to form buns is described above.
Pay close attention to the baking times, this time I overexposed for 4 minutes, and they turned out with a tan, but still very soft and tasty.

Moscow buns (according to GOST)

Moscow buns (according to GOST)

Lika
Quote: Antonovka

What dough did you get initially? Now, if we compare it with a bun for bread, then I got a "ragged" one and the touch is far from an earlobe. I still have it breaking up
No, not a bread bun - tighter, but he is far from a dumplings.
How did the dough rise well?
Antonovka
Well, in Panasonic the dough mode is 2h20min., Actually after kneading about 1h30min. After the end of the regime, it rose slightly (a little less than 1/2 of the bucket), and it did not blur at all (it was held by a bun). Now it has already been about 1h15min after the end of the regime - it has climbed almost to the top. In about 15 minutes I'll start cutting.
If you say that it is tighter, then it looks like it is

Now I looked - I didn't get 3 centimeters to the top
Antonovka
Lika, take it !!! Of course, not as beautiful as yours, but the smell in the apartment is simply breathtaking. I even tore off a piece, despite the fact that goodies are not recommended to me at night. Thank you so much for the recipe!
Moscow buns (according to GOST)
agata116
My buns did not work out, I was terribly upset, unfortunately, the buns did not come out for the second time, the first, though according to the recipe for HP 255, then I realized that the recipe was bad, but yours probably because I melted butter in the microwave, like think because of this, write pliz, who knows, I really want to please the family, but it does not come out
agata116
Quote: Lika

agata116what exactly did not work out? Where and how long was the dough allowed? After molding, did you give a second proofing on a baking sheet?

I did the proofing only on a pan and I also melted the butter in the microwave, you have not written to melt it, probably this is a mistake.
Lika
Quote: agata116

I did the proofing only on a pan and I also melted the butter in the microwave, you have not written to melt it, probably this is a mistake.
Insufficient spreading of the dough error. The first proofing of the dough is 2-2, 5 hours, then another 1 hour under the foil after molding. Read again the first post of the topic, I made a more detailed description of working with the dough, but there were already 2 proofs there.
In here I described how I make the dough using HP https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=44497.0
agata116
Lika, I made buns and they turned out! Perhaps not as airy and beautiful as yours, but still, very similar. Thanks for the recipe and for explaining my mistakes to me.
GeVa
I decided to make buns, it turned out like this:

🔗 🔗

Thanks for the recipe, delicious
Svetik_
My children are addicted to these delicious buns, now every weekend they make a heap of buns
I got these on Saturday, but on Sunday I didn't take a picture.
https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=42314.0 , cracked both cheeks and asked for supplements, there were 10 pieces on Saturday and 8 pieces. on Sunday, until the evening 4 pcs

Lika and the dough is elastic, just super ... nice to work with
Many thanks from me and children
GeVa
Yesterday I decided to repeat the buns. It turned out 12 delicious buns. But only they did not turn brown again, although I baked for 18 minutes.
After I rolled and greased them with butter, I sprinkled them with cinnamon and sugar.
Lika
GeVa, with cinnamon it is very tasty

Quote: GeVa

But only they did not turn brown again, although I baked for 18 minutes.
Did you smear it with an egg before baking?
GeVa
Quote: Lika

Did you smear it with an egg before baking?
Yes, everything is as in your instructions.
Maybe oiled too much?
Svetik_
Duc ... with an egg or butter yet?
GeVa
Quote: Svetik_

Duc ... with an egg or butter yet?
As in the instructions, before rolling - greased with butter, before baking - with an egg. So maybe there is too much butter and it beats the egg?
Lika
It is possible that there is too much oil and the egg is glass.
GeVa
Thank you, next time I will try to get moderately tanned. I will definitely bake some more.
tat-63
Lika, and pour sugar into the dough? Or just for sprinkling?
Lёka
Lika, thanks for the recipe! Please tell me what went wrong with me: the look, color and taste are not satisfactory. But I got them a little ... (how to put it) rather dry or something. Not airy enough. Or is it the way it should be.
Here is my result

Moscow buns (according to GOST)
Lika
Quote: tat-63

Lika, and pour sugar into the dough? Or just for sprinkling?

Sugar both in the dough and for sprinkling, the recipe indicates the amount of sugar in the dough, and how much it will take for sprinkling.

Quote: Lёka

Lika, thanks for the recipe! Please tell me what I did wrong: the look, color and taste are not satisfactory. But I got them a little ... (how to put it) rather dry or something. Not airy enough. Or is it the way it should be.

Lёka, to health Moscow buns (according to GOST) and welcome to the forum.

Your buns turned out to be very beautiful. They shouldn't be particularly airy. They are rich, soft, tasty, but the dough, for example, is slightly denser in comparison with high-calorie buns.
tat-63
Yesterday I baked buns, deliciousness !!! Thanks to the author !!! : victory: I just added cinnamon and vanilla.
ursulka
Delicious buns! Thanks for the recipe!
Moscow buns (according to GOST)
Lika
ursulka, to healthMoscow buns (according to GOST)!
And welcome to our forum !!
Beautiful buns turned out, but they were shaped differently?
ursulka
She formed the same way, it was just cramped for them.The gas oven does not bake at all in its own baking trays, so you have to somehow get out in the smaller ones. This does not affect the taste. The buns are already over this morning!
Ernimel
So I wanted to try to do it, but in my opinion the dough did not stand up well. Already almost 2.5 hours, and the kolobok is a little higher than half a bucket ... She mixed and stewed in HP, according to the recipe method. I will do it until the end, I will still hold it on a warm tarlet after cutting, but I'm afraid that the dough could have grown cold even in a bucket and under the roof - it's not hot in the house now, but I hoped that there would be enough heating of the HP ... Or someone from I was so addicted to food ... Now I turned on the oven under the last batch, but I'm afraid to get stumps instead of buns
Lika
Ernimel, the dough and should not rise to the edges of the bucket. The finished buns do not turn out to be very airy. Spicy, sweet, soft, but not super fluffy.
We are waiting for ready-made buns
Ernimel
They did work out. But in my opinion, it is still "heavy" in density, and for my taste it could have been sweeter. But in general - it's nice. I will not brag, because I sculpted with one hand, in fact, with the direct participation of the child in the sling. Next time I'll try to warm up the kitchen a little more, and I'll guess the cutting so that either everyone is asleep or so that there is someone to hang the children on.
Lika
Ernimel, great, what happened.
Next time, try to let the dough rise a little longer, and turn on the HP on the BAKING for 30 seconds several times during the proofing, if it is so cold in the kitchen.
And the "sugariness" can be easily corrected by adding more sugar when cutting.
the Rose
Thank you very much for the recipe! here are my buns
Moscow buns (according to GOST)
Lika
the Rose, to your health!

Wonderful Butterfly Buns !!
Nevushka
Well, here I was licking - now I have to run to do
Lenurik
Thank you so much for the recipe for the buns. In full delight, everything worked out, even the dough was clearly suitable for my BORK500 bread machine. And the main thing was appreciated by her husband. I was looking for a recipe for a very long time.
Teillet
Thank you for the recipe Bookmarked.
I run to mix.
Lika
Quote: Lenurik

Thank you so much for the recipe for the buns. In full delight, everything worked out, even the dough was clearly suitable for my BORK500 bread machine. And the main thing was appreciated by her husband. I was looking for a recipe for a very long time.
To your health!
Nettle
Thank you for the buns, they are eaten very quickly!
And the question has matured: When baking, sugar melts very much, it leaks to the bottom and glazes the puffs from above. There is no sugar content, only caramel. How to fix it? Reduce the temperature, rearrange the baking time or higher or lower in the oven?
Lika
To health
Quote: Nettle

And the question has matured: When baking, sugar melts very much, it leaks to the bottom and glazes the puffs from above. There is no sugar content, only caramel. How to fix it? Reduce the temperature, rearrange the baking time or higher or lower in the oven?
Change sugar to another manufacturer
Natalja
Lika, thank you very much for the recipe. This morning I read this topic to the point that salivation began to flow .. I ran to start the dough. The gingerbread man turned out to be really much tighter than the bread one, but pleasant to the touch. True, the dough stood for me longer (we went for a walk with the child), then it formed buns and was parted for another hour in a barely warm oven. When I put it to bake, I could not wait for the end of baking - the aroma came out breathtaking !!! It turned out very tasty, soft and lush buns, also very beautiful !!! In general, I have never eaten such delicious buns, my husband will come home from work soon, I will delight him ..))) My daughter also liked them!
Margaret
Hello! I do it not for the first time, mine really like it! Experimenting with fillings ... Share a photo:
this with cinnamon and sugar:
Moscow buns (according to GOST)

THIS IS WITH RAISINS, AND OTHERS WITH DRAGONS:
Moscow buns (according to GOST)
ghost2010
Hello everyone! I MANAGED!!!!!!!! My favorite!!! I put the dough (rose quickly) and in the bread maker. The dough rose perfectly, increased three or four times. Crumpled, formed more for 6 buns and for proofing. An hour later in the oven. All. The dream has come true !!! THANK YOU!!!
AlenaT
And I tried the recipe yesterday!
I liked it very much.
The dough did not rise much, but after the second proofing of the buns
occupied the entire baking sheet (made 9 pieces).
After baking, the dough is tender and chunky, and by the morning it hardened a little.
I kept it on a platter under a towel.
Probably, you need to put it in a bag, or do they not stay soft for a long time?
You can, of course, warm it up in a mic ...
But I liked the dough!
Thank you!
Mandarinka @
Lika, recently got carried away with GOST recipes, these buns came in very handy, I always loved them, it turned out the first time, a bun, really proven for decades

Moscow buns (according to GOST)
Oksanna
The buns are baked and smell. Beautiful, rose well. Sahara, however, leaked out a lot. Very wide temperature variation in the recipe. I baked at 200. I have long wanted to know how such beauty is molded)) it turned out to be very simple! I don’t hang up a photo, I write from my phone, it’s awkward to cling to a photo. Thanks to the author of the recipe!
Natasha * Chamomile
Lika, thank you very much for the recipe for the buns! They are very tasty. Already baked several times, eaten instantly. Only I divide into 12 parts, 75 grams each, so that they are a little smaller
Natasha * Chamomile
Another goodies. The dough was made into 12 parts, 4 except for sugar, sprinkled with poppy seeds. Delicious!
Moscow buns (according to GOST)
Svetlana201
Lika, thank you for the delicious buns. Moscow buns (according to GOST)

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