Moscow Buns are retro. I used to buy these delicious treats as a child from our local bakery where they were served fresh and warm straight from the oven.
I’m not quite familiar with the origin of this bun’s name or why it has ‘Moscow’ in it. I assume that the background of these pies is similar to many other classic Soviet era pastry recipes. Due to the lack of products, bakers used to replace the ingredients in the original recipe with whatever was available and got a new recipe.
Unlike Danish buttery pastries the dough you need doesn’t need to be as complicated buttery yeast dough, but yeast dough just combined with butter
The filling used in these buns is not some fancy expensive cream but a simple mix that contains semolina and whole eggs. Please note that Moscow buns don’t contain any fruit.
Good old Google says that Moscow buns were invented in Estonia…who knows, it’s possible. 🙂 🙂
A light and fluffy retro Moscow buns with semolina filling
- 2,5 dl milk
- 30 g fresh yeast
- 1 tablespoon sugar
- 0,5 teaspoon salt
- 50 + 100 g soft butter
- 400-450 g flour
- 25 g flour
- 1 dl sugar
- 2 tablespoon semolina
- 2 eggs NB! leave some egg for coating
- 20 g butter
- 3 dl milk or use for filling Bubert leftovers, Look for recipe.
- For preparation of the dough all ingredients must be at room temperature
- Dissolve yeast with lukewarm milk, then add flour, mixed with sugar, salt.
- Mix together. Beat the mixture for a short time, add 50 g soft butter. Mix dough until it separates from the bowl.
- Sprinkle a little flour on the surface and cover with a towel and place in a warm place to rise until volume has doubled.
- Roll the dough into square, what is ca 0,8 cm thick . Cover 2/3 of dough with 200 g soft butter. Turn remaining 1/3 edge over buttered dough and fold on to it buttered dough. You got 3 layers. Cover with film and leave in to the refrigerator for hour. [gallery ids="7325,7326,7327,7328" type="rectangular"]
- Melt butter and leave to cool.
- Beat eggs. Mix together flour, sugar and semolina. Add butter and eggs and add 1 dl milk.
- Heat 1 dl milk until boiling and pour in thin stream in to the mixture, constantly stirring.
- heat the mixture, stir. While porridge is enough thick for filling, Do not boil! Leave to cool
- Take dough, roll it and cut 10×10 cm squares.
- add filling in to the centre of the dough square and take two angles to each other.
- Let 20 minutes to rise,
- Coat buns with the beaten eggs . Bake at 200 C for 15 minutes.
- decorate with icing sugar
Tea with lemon ?! 🙂 Listen Lemon Fight – I Got Time For You (Lyric Video) ft. Rogelio Douglas Jr.