Any Russian bakers out there?

Question

I really want to bake some Russian bulochki, they're the best, but i don't have any recipes, can anyone give me some good recipes for sweet bulochki, like with poppy seeds or nuts or anything else that you know please.. thank you!

Answer 1

Nut Rolls

Ingredients

Dough:.

# 25 g yeast.

# 2 tb sugar.

# 1/2 c milk.

# 1 c flour.

# 1 tb butter.

# 1 ea egg.

# salt.

# lemon peel.

Filling:

# 2 tb dense sour cream.

# 2 tb raisins.

# 2 tb chopped nuts.

# sugar.

# 1/2 c milk.

Method

Chop finely nuts, raisins, combine with sour cream and add sugar to taste.

Add sugar and some water to yeast and leave in a warm place. Heat milk, add half flour, sugar, butter, grated lemon peel and stir. Then stir in yeast, salt and the rest of flour.

Knead the dough and leave it in a warm place to rise. Then roll out the dough in a thin sheet, spread the filling and roll into a log and slice it.

Put the rolls on a baking sheet greased with butter.

Pour over milk combined with sugar and bake in a preheated oven on average heat until light brown. Serve hot or cold.

Answer 2

Try this one:

1 pkg dry yeast

1/4 cup water; warm

1/2 cup light cream

1/4 cup sugar

1 tsp salt

4 tbsp unsalted butter; room temp

2 eggs; well beaten

2 3/4 cups flour

1 lemon, zest only

Filling

8 oz cream cheese; room temp

1/3 cup light cream

1 1/2 cups seedless raisins

2 tbsp Unsalted butter; melted

Dissolve yeast in warm water.

Heat the 1/2 c. lt. cream to just below boiling, then pour over mixture of sugar, salt, and butter, in mixing bowl. Stir until the butter melts. Cool til lukewarm. Stir in the yeast, lemon zest, eggs, and enough flour to make a soft dough. Cover and chill the dough in the refrigerator for 3-4 hours (dough may be left overnight).

FILLING:

Beat the cream cheese till smooth. Stir in 1/3 c. light cream. Mix until all lumps are gone, then mix in raisins.

Roll out dough on a floured surface to 1/8 inch thickness. Cut into squares. Place a heaping tbs. of the filling in the center of each square. Bring the edges together in the center and pinch to seal. (Rolls may be baked now or chilled overnight and baked in the morning.)

Grease a large baking sheet. Place the rolls, pinched side down, on it and brush them with the melted butter. Cover and let rise until double in bulk.

Preheat oven to 400 degrees F.

Bake the rolls for 12 minutes or until brown. Best served warm.