This magnificent puff, sprinkled with confectionery crumbs, invariably evokes fond memories of all those born during the Soviet era. Sverdlovsk bun (a recipe according to GOST is presented in the article) lovers of baking are called a true personification of tenderness: its puff pastry (yeast) is incredible sweetness, softness and lightness. According to reviews, it just melts in your mouth. On top of the product is necessarily covered with crispy fragrant shtrezel, introducing some zest to the taste of the famous puff. Such buns were sold everywhere during our childhood, then they cost quite a penny.
The Sverdlovsk bun (the recipe with a photo is presented below) today can often be seen on the windows of the confectionery departments of most grocery stores. Many housewives enjoy baking these buns in their home kitchens. At the same time, some deviate slightly from the state standard - they replace margarine with butter, and also make other minor adjustments. In this article, we propose to get acquainted with the technology of making Sverdlovsk bun according to the recipe provided by GOST, as well as with some features of the author's recipe options.
Product Description
This bun is called Sverdlovsk because it was made for the first time in time immemorial (more than half a century ago) at the Sverdlovsk confectionery factory.
The basis of baking is yeast dough. In fact, the word “puff” appears in the name of the Sverdlovsk bun. "Sverdlovsk puff" - this is the name of this baking. Despite its name, this puff is not particularly flaky. As a sweet crispy powder decorating its surface, the so-called. Shtreisel, which is a mixture of butter, sugar, flour and natural flavors. The difference of the bun is its delicate browned edges and mouth-watering fragrant flesh inside - it is generally recognized that a properly baked product is incredibly tasty.
Along with other unique and original dishes that decorate the domestic cuisine, the Sverdlovsk bun (with the recipe we will share later) may well become a national pride of the Russians. If you want to hit a stranger, you should treat him with this baking.
Sverdlovskaya bun: recipe with photo (according to GOST)
We offer you to get acquainted with the next “nostalgia” - a recipe from a series of Soviet state standards that not only give unforgettable gastronomic pleasure, but also make some plunge into the world of sweet dreams and childhood memories.
Composed of
For baking according to this recipe Sverdlovsk bun (in the oven) use the ingredients:
- 455 g of flour (premium);
- 20 g fresh or 7 grams dry yeast;
- 5 g of salt;
- 55 gsahara;
- 0.2 grams of vanillin;
- 115 g of water;
- 65 g of milk;
- 65 grams of eggs;
- 132 grams of cream margarine (for layering).
From this number of products, 10-12 buns are obtained. To create a sweet finishing crumbs use:
- 30 g of flour;
- 20 g of sugar;
- 20 g of oil;
- vanilla - on the tip of a knife.
Description of the cooking process: knead the dough
This recipe for the Sverdlovsk bun provides for the use of a doughless test. Water and milk are needed to control the density of the dough. The amount of flour should be fully consistent with the recipe. Knead the dough and put on fermentation for 4 hours.
During this time, it is necessary to knead it 2-3 times. When the dough is suitable, it is dumped on a table previously strewn with flour, rolled up, covered with a towel and left alone for about 10 minutes.
Layering
The recipe provides for the use of 132 grams of margarine (cream) and 55 grams of sugar for the preparation of the filling. Hard margarine should be slightly warmed in the microwave, its consistency should resemble thick sour cream. Margarine and sugar should be divided into two equal parts (but do not mix!) Then the dough is rolled into a rectangular layer with a thickness of about 1.5-2 cm.
Two-thirds of its surface is spread with half a margarine. Sprinkle with sugar (one half). A part of the dough free from margarine is covered with the coated part so that the same piece remains from the other end. They cover the ungreased layer from above. It turns out a three-layer dough. Stitches are plucked in it and cooled for half an hour on the balcony or in the refrigerator. After this time, the dough is taken out and the procedure is repeated: rolled out, coated with margarine (remaining), sprinkled with sugar (second half), folded and again sent to the cold for half an hour.
We form buns
After half an hour, the dough is taken out, rolled into a layer about 1 cm thick and cut into strips about 10 cm wide. The strips are cut into squares weighing up to 110 grams and form envelopes from them, the last corner of which is carefully fixed with a finger. It should be pressed very carefully so that the envelopes do not disperse during the proofing process. Next, the buns are placed on a baking sheet, pre-oiled, so that when the dough rises, the sides of the buns will touch each other.
About Proofing Buns
All products are pressed with a palm: they should become equally flat and square. The racks should be placed for two hours in cool or about one hour at a temperature of 30 degrees.
Before putting the buns in the oven, grease them with an egg diluted in one tablespoon of water and sprinkle with shtrezel (sweet crumbs)
How to make sweet crumbs?
Flour (30 g), sugar (20 g), butter (20 g) and vanilla (at the tip of a knife) are mixed until a grain is formed, which is sieved through a sieve (rare). The crumbs should be the same in size.
Bake
Sverdlovsk buns are baked at a temperature of 180-200 degrees. After fifteen minutes, the puffs will be ready.
Sverdlovsk bun: recipe with photo (step by step)
Often, housewives, at their discretion, try to improve the Gostovsky recipe and make adjustments to it. According to many, baking only benefits from this. Mostly home craftswomen replace margarine with butter, and also slightly alter the ratio of products.
To prepare the test according to one of the author’s recipes of the Sverdlovsk bun, use:
- flour - 450 g;
- 20 g fresh or 7 g dry yeast;
- water - 150 ml;
- milk (3.5%) - 100 ml;
- one and a half eggs;
- 60 grams of sugar;
- 5 g of vanilla sugar;
- 2 g of salt.
The interlayer is made from the following ingredients:
- butter (140 g);
- sugar (80 g).
To prepare the sprinkle you will need:
- 60 g of flour;
- 30 g butter;
- 40 g of sugar;
- egg (for lubrication);
- oil (vegetable) - to lubricate the pan.
Cooking steps
Act as follows:
- Sift the flour into a bowl, make a recess in which a mixture of milk and water is poured, add yeast and a third of sugar. Yeast should be allowed to disperse. Next, add the remaining ingredients, knead the dough. Cover the bowl with a terry towel (hot and slightly damp). They put it in a place without drafts, for example, in a closet. The ideal temperature for proofing is a level of 25 degrees. The test should be allowed to increase in volume by 3 times, after which it is crushed. The procedure must be repeated 3 times.
- Then, about an hour before the dough is rolled out, the oil is taken out of the refrigerator so that it softens and becomes plastic. The dough is rolled into a rectangular shape. It is layered with oil in 2-3 doses. For this, 2/3 of the total volume of the dough is buttered with oil (one third). Sprinkle with sugar (a third of the total). Half of the greased part of the dough is covered with non-grease, and the top is covered with the free edge of the test layer. This type of test addition is called a “single tour”. Then, the edges of the formation are plucked, transferred to a baking sheet, covered with foil. Clean the dough in the refrigerator for half an hour.
- After 30 minutes, they take it out, put it on a board sprinkled with flour, roll it out, starting from the center, back and forth, with a slight pressure on the rolling pin. Then 2/3 of the dough is spread with butter (half of the remaining), sprinkled with sugar (half) and curled, then the edges are plucked, covered with foil and put in the refrigerator for half an hour. After this time, the process is repeated (the more times the dough is rolled, rolled and cooled, the more layered the buns will be).
- Next, the dough is taken out of the refrigerator, rolled into a layer, divided into ten parts. Each square of the dough is folded inward by the corners, from above lightly crush them with the palm of your hand, allow to distance for one to two hours. After the buns are approximately doubled, the oven is heated to 210 degrees.
- Then topping is made: sugar, flour and butter are crushed into the crumbs with your fingers. Buns are greased with egg and sprinkled with ready-made shtrezel.
Buns are baked for 15 minutes in the oven, heated to 210 degrees. Enjoy your meal!