Bakery, Bread, FOOD

Soft SWEET BUNS – “BULOCHKI”

This recipe is for classic sweet buns made with yeast. It’s been a while since I last made them due to the high amount of flour and yeast. If you’re watching your weight, this recipe may not be suitable for you. While I wouldn’t call this the healthiest option, I have tweaked the ingredients to make it a bit better. Nevertheless, these buns are far superior to the ones found in supermarkets.

I used regular yeast Red Star active dry yeast, which is non-GMO certified. There is Organic yeast for baking on Amazon too.

For the flour, I used “Great River” Organic all-purpose flour, which I got from Costco.

The video recipe is coming soon.

fluffy sweet buns recipe - organicbiomama

SWEET BUNS recipe (“Bulochki”)

Ingredients:

Glaze (optional):

Notes:

* Initially, I added only 2 tablespoons of sugar, but it was not enough at all. So, 1/2 cup of sugar will be just the right sweetness for this recipe. If you are not intending to make them sweet, then 1-2 tablespoons will be enough.

How to make fluffy soft sweet buns:

  1. Warm up the milk till it’s 40C, but don’t make it too hot otherwise the yeast will die.
  2. Mix the warm milk, yeast, sugar, and 3 tablespoons of flour in a bowl. Cover the lid and place it in the oven with the light on. Turning the oven light will keep the oven warm, which can help the yeast activate. You can cover the bowl with a blanket if you don’t want to put it in the oven. The mixture needs to stay warm. Leave it for 30 minutes.
  3. When the yeast mixture starts foaming, add 2 egg whites. Don’t add the egg yolks. We will need the yolks to spread on the top of the buns.
  4. Sift 5 cups of flour. Add 1 cup of melted coconut oil or vegetable oil. Add 1 teaspoon of sea salt. Form a soft dough. Add more flour if it sticks too much but add gradually as adding too much flour can make the dough too heavy and dense. The dough must be soft and pliable.
  5. Knead the dough for 10 minutes to improve elasticity.
  6. Cover the dough, and let it stay in a warm place for 1 hour. The best place for the dough to stay is in the oven with the oven light on. The oven light will keep the oven warm, just enough for the dough to rise. Don’t let the dough stay in a cold place, doing so will prevent the dough from rising. Alternatively, you can cover the bowl with the dough with a thick blanket to keep it warm.
  7. After 1 hour, or after the dough rises well (about 3-4 times of its original volume), it’s time to form the buns.
  8. There are lots of ways of forming buns. I made 2 different ones, which you can see in the video recipe (coming soon).
  9. fluffy soft sweet buns recipe - organicbiomamaShape the buns and put them on the baking sheet covered with parchment paper. Cover the buns with a clean kitchen towel. Let the buns increase in volume for about 20-30 minutes.
  10. After the buns rise, turn on the oven and preheat to 350F.
  11. Bake the buns in a preheated oven for 30 minutes. The length of baking also depends on the buns’ size, so check on your buns. They are ready when they get light brown on the top and harden on the bottom. Let cool.
  12. If you want to cover your buns with a glaze, then simply mix 3 tablespoons of coconut sugar with 1 tablespoon of milk or water. Spread on the cooled buns.

fluffy soft sweet buns recipe - organicbiomama

fluffy soft sweet buns recipe - organicbiomama

SWEET BUNS recipe (Russian “Bulochki”)

Ingredients:

Glaze (optional):

Notes:

* Initially, I added only 2 tablespoons of sugar, but it was not enough at all. So, 1/2 cup of sugar will be just the right sweetness for this recipe. If you are not intending to make them sweet, then 1-2 tablespoons will be enough.

How to make fluffy soft sweet buns:

  1. Warm up the milk till it’s 40C, but don’t make it too hot otherwise the yeast will die.
  2. Mix the warm milk, yeast, sugar, and 3 tablespoons of flour in a bowl. Cover the lid and place it in the oven with the light on. Turning the oven light will keep the oven warm, which can help the yeast activate. You can cover the bowl with a blanket if you don’t want to put it in the oven. The mixture needs to stay warm. Leave it for 30 minutes.
  3. When the yeast mixture starts foaming, add 2 egg whites. Don’t add the egg yolks. We will need the yolks to spread on the top of the buns.
  4. Sift 5 cups of flour. Add 1 cup of melted coconut oil or vegetable oil. Add 1 teaspoon of sea salt. Form a soft dough. Add more flour if it sticks too much but add gradually as adding too much flour can make the dough too heavy and dense. The dough must be soft and pliable.
  5. Knead the dough for 10 minutes to improve elasticity.
  6. Cover the dough, and let it stay in a warm place for 1 hour. The best place for the dough to stay is in the oven with the oven light on. The oven light will keep the oven warm, just enough for the dough to rise. Don’t let the dough stay in a cold place, doing so will prevent the dough from rising. Alternatively, you can cover the bowl with the dough with a thick blanket to keep it warm.
  7. After 1 hour, or after the dough rises well (about 3-4 times of its original volume), it’s time to form the buns.
  8. There are lots of ways of forming buns. I made 2 different ones, which you can see in the video recipe.
  9. Shape the buns and put them on the baking sheet covered with parchment paper. Cover the buns with a clean kitchen towel. Let the buns increase in volume for about 20-30 minutes.
  10. After the buns rise, turn on the oven and preheat to 350F.
  11. Bake the buns in a preheated oven for 30 minutes. The length of baking also depends on the buns’ size, so check on your buns. They are ready when they get light brown on the top and harden on the bottom. Let cool.
  12. If you want to cover your buns with a glaze, then simply mix 3 tablespoons of coconut sugar with 1 tablespoon of milk or water. Spread on the cooled buns.

* Initially, I added only 2 tablespoons of sugar, but it was not enough at all. So, 1/2 cup of sugar will be just the right sweetness for this recipe. If you are not intending to make them sweet, then 1-2 tablespoons will be enough.

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