Plyushka (Rusia)

Plyushka (Rusia)

    • 3 3/4 cups
    • All-purpose Flour
    • 1 tablespoon
    • Dry Yeast
    • 1 cup
    • Water
    • 1/2 cups
    • Sugar
    • 30 grams
    • Butter
    • 50 grams
    • Butter; Filling
    • Egg; for Topping
    • 1/2 cups
    • Suggar; for Topping 
      For the first set of dough, combine 2 cups of flour with yeast, add 3/4 cup of water. Mix well with the spoon and let dough sit in warm place for 2 hours, covered with a plastic wrap or towel. You should see the bubbly texture on the dough.
      Add 1 3/4 cup of flour to the existing dough and 1/4 cup of warm water. Knead the dough with electric mixer or by hands until you get an elastic texture. Let dough sit in a warm place for an hour. Cover bowl with plastic wrap or towel.
      Combine sugar and salt with butter. Add butter mixture to the dough and knead again until dough stops sticking to your hands. Let dough rise for about 1.5 hours or until it’s doubled in volume.
      Melt butter in a separate dish. Fold dough from the sides of the bowl. Split it into two pieces. Roll out one piece of dough at the time into long rectangular pieces. With a pastry brush, lavishly spread butter all over the dough, this will keep dough from sticking together. Roll each piece of dough into long rolls.
      Slice each roll into 5 inch pieces. Fold each piece by connecting the opposite cut edges. Using a buttered knife, cut each piece in the center. Pulling the sides apart, it will shape a heart.
      Place all buns on a lined baking sheet, let them rise for about an hour in a warm palace, keeping them covered. Spread whisked egg over each bun. Sprinkle with lots of sugar. Bake them at 350F for 25 minutes or until golden brown.