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. 🙂 🙂
Mulgimaa is perfect example about the globalisation already in 19th of century. During the American Civil War from 1861 to 1865 was lack of cotton and price was very high.
So, was demand for alternatives. South Estonia, Mulgimaa has perfect conditions for cultivation of linen. Bondage was in Estonia abolished 1816, but still farmers were very poor and land was owned by landlords. But because of America and demand for linen, farmers gets enough money to buy from landlords land and farms. And this area become rich and successful. This made others little bit jealous and they started to call people and this area Mulgimaa 🙂
In Latvia means word- Mulk- ” silly” and in Estonia it means “hole”- in meaning that the all richness went in to the one hole…:)
I have been already wrote about Mulgimaa. Estonian hidden treats.
Mulgi- Mulgimaa is area in South-Estonia, with own culture, traditions, food and dialect. korbid (plural “korbid”, singular “korp”)- curd or semolina filled buns are one of its famous signature dish. Mulgi Korbid filling and buns itself are not very sweet. But you can make sweet filling and add more sugar in dough, as well.
Traditionally Mulgi Korbid has curd or semolina filling, but you can use potato filling, as well. This is perfect dish to made, when you made too much potato mash or bubert, and you have some leftovers.
My Grandmother called Semolina Mousse as ” Wind Porridge”. Because it is “fills” but does not feed:)
What name to use, it depends on juice.
White Mousse is ” Mannavaht”. And Pink Mousse is ” Roosamanna”, what means ” Pink Mousse”.