Taste of childhood! 9 Kopecks buns are made incorrectly: bun recipe from a bakery technologist
Buns for Easter, 9 kopecks buns or Vanilla Pastry Buns "9 kopecks" - remembered not only for their price but also for their unique taste and rich aroma: the recipe for the buns has been shown 100 times, yet no one has revealed the real secret of the yeast pastry dough! Today we'll figure out how they made these buns in Soviet times according to GOST and how bakers achieved such a memorable taste that lasts for many years! I consider the bun recipe fantastic, and these buns are perfect for the Easter table, that is for Easter 2024. Ingredients in spoons, cups, and precise grams 👇
🔥 COLLECTION OF THE BEST EASTER CAKES FOR EASTER 2024 👇
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🔥 About yeast (read on the package and measure for the dough!)
✅5 g of yeast, if the package is 10 g for 1 kg of flour;
✅7 g of yeast, if the package is 11-12 g for 1 kg of flour;
✅7 g of yeast, if the package is 7 g for 500 g of flour;
✅15 g of fresh pressed yeast.
❗in a teaspoon without a slide - 3 g of dry yeast, with a slide - 5 g
❗in a tablespoon 20 g of fresh yeast
🥛*a 200 ml glass is used for product measurements.
🔥 INGREDIENTS:
✅Thick starter (2-4 hours):
milk (36-38°C) - 70 g = 10 tbsp.
water (36-38°C) - 70 g = 10 tbsp.
fresh yeast (how to choose correctly see above 🔥) - 7.5 g
flour - 225 (+/-) g = 11 tbsp.
✅Dough for buns (1.5-2 hours):
thick starter (see above)
water - 80 g = 8 tbsp.
fresh yeast (how to choose correctly see above 🔥) - 7.5 g
egg - 72 g = 1.5 pcs.
salt - 5 g = 0.5 tsp.
vanilla sugar - 5 g = 1 tsp.
white sugar - 125 g = 5 tbsp. with a slide
butter - 75 g = 3.5 tbsp.
flour - 335 (+/-) g = 16-17 tbsp.
✅For greasing the buns (before baking 40 min):
egg - 24 g = 0.5 pcs.
❗Baking form size: 20 cm x 30 cm
❗Raw dough weight: 1080 (+/-) g
❗Yield: 12 buns
🌡Baking temperature: 180 °C (top+bottom)
⏲Baking time: 25 (+/-) minutes
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