This method of forming buns allows you to get unusually tasty products with a sweet crunchy layer. And in order for the layers of dough to remain more visible, you do not need to fasten the corners of the buns, leaving them in the form of squares.
Purpose: For children / For afternoon tea / For dessert
Main ingredient: Dough / Butter yeast dough
Dish: Baking / Buns / Sweet
- Wheat flour (1 or higher grade) - 400-450 grams (300-350 g - for dough, 100 g - for crumbs)
- Whole grain flour (wheat) - 100 grams
- Granulated sugar - 200 grams (50 g - for dough, 150 g - for crumbs)
- Butter - 150 grams (50 g - for dough, 100 g - for crumbs)
- Chicken eggs - 1 Piece
- Egg yolk - 1 Piece (for greasing the surface of buns)
- Milk (2.5% fat) - 250 Milliliters
- Dry yeast (instant) - 10 Grams
- Vanilla Sugar - 1 Teaspoon
- Table salt - 1 Pinch
How to cook "Butter buns sandwiched with streusel crumbs"
Prepare the required ingredients. When doing this, keep in mind that whole grain flours can be substituted for rye, corn, or regular white wheat flour.
Heat the milk to a warm state and dissolve the yeast in it to speed up their activation and faster subsequent rise of the dough.
Mix the egg with granulated sugar (50 g) and pour into the mixture of milk and yeast, stir.
Add salt and sifted whole grain flour to the liquid mixture, stir.
Leaving 100 grams of white flour for making crumbs, add it in portions while sifting into the dough. Mix it thoroughly with a spoon.
Heat the butter (50 g) slightly, without melting it, but only achieving a plastic sour cream consistency. Insert it into the dough at the end of the batch (making sure it is not hot) and knead the dough well with your hands.
Form a ball of the resulting soft dough and place in a warm place for 20-30 minutes.
While the dough is rising, prepare the crumb crumb. To do this, combine the remaining sifted white flour (100 g), granulated sugar (150 g) and vanilla sugar in a deep bowl.
Add cold diced butter to the resulting dry mixture and crush the ingredients until crumbled.
After the specified amount of time, the yeast dough should noticeably increase in volume. Crumple it up and place it on your work surface.
Roll out the dough into a rectangular layer 4-5 mm thick and distribute some of the prepared crumb on one of its halves.
Cover the crumb with the free half of the rolled out layer and put some of the crumb again on the half of the resulting rectangle.
Repeat the same process a third time, leaving some crumb for decorating the buns. Cut the resulting long bundle into 8-10 equal pieces.
Lightly press the resulting squares with your palm and fasten their opposite corners in the center in turn.
Place the shaped buns on the prepared baking sheet, leaving a space between them. Brush the top with yolk and sprinkle with crumbs. Let it warm for 10-15 minutes.
Bake buns, sandwiched with streusel crumbs, in an oven preheated to 180 degrees for 30-35 minutes until golden brown.