An unusual recipe for our favorite buns from childhood! Most people remember them as "Buns for 9 kopecks." They were rich, fragrant, airy, with the softest crumb and a dark, glossy surface.
I show the recipe on yeast, because it is unusual: the dough is fermented for a long time, in two stages. As a result, the buns acquire their own unique flavor!
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🍞Sourdough:
45 g of milk
80 g of water
5 g of yeast
200 g of wheat flour
🍞Dough:
All sourdough
300 g of wheat flour
5 g yeast
40 g of water
30 g of milk
65 g of egg yolks
75 g butter
120 g of sugar
2 g of vanillin
5 g of salt
1 yolk for surface lubrication
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28 сен 2024
