Yaroslavl bun with streusel

Category: Yeast bread
Kitchen: Russian
Yaroslavl bun with streusel

Ingredients

Wheat flour 1 grade (superior) 500 g
Fresh yeast 10 g
Salt 5 g
Sugar 40-55 g
Margarine (cl. Butter) 7.5 g
UNREFINED sunflower oil 25 g
Water 260-280 g

Cooking method

  • At present, traditional technologies for baking bakery products are becoming a thing of the past, which can only be grieved about, since the quality of the finished bread, to put it mildly, leaves much to be desired. Therefore, baking bread or rolls according to the old GOST recipe is always interesting both for those who have something to compare with and for those who have not tried something like this. But there used to be delicious and healthy bread, even if it was baked with yeast. But there were no dubious additives in it, and the products were natural.
  • I propose a recipe for "Yaroslavl buns with streusel", my favorite buns from childhood, along with "Sverdlovsk" buns.
  • These buns are suitable for both healthy people and those who need to eat heavily in order to gain weight. Yes, yes, don't be surprised! In fact, there are many such people who require enhanced nutrition. The rest, with their moderate use, will not harm them, since their richness and main calories are mainly in the topping.
  • The value of these buns also lies in the fact that they use unrefined sunflower oil. And what a flavor it gives when baked and in the finished product! Mmm ... And the very smell of sunflower oil in the finished buns changes, becomes more delicate, refined, gives the buns its own face. And even those who do not like unrefined sunflower oil are happy to absorb these chunks, since the taste of oil in them is very pleasant! Check it out, you won't regret it!
  • These rolls can be cooked sparsely and safely. I suggest preparing them with dough, the result will be much better. But if you want to cook in a safe way, you still have to do a triple kneading according to the recipe. So the game is not worth the candle!
  • Yaroslavl bun with streusel
  • Preparation
  • I give two recipes - I do both.
  • Recipe according to GOST:
  • Yaroslavskaya bun - the product is round, the surface is finished with butter crumbs.
  • Recipe for 4 rolls weighing 200g: (I made 6 pcs.)
  • 500 g flour 1 grade (premium)
  • 10g fresh pressed yeast
  • 5 g salt
  • 55 g sugar
  • 7.5 g margarine (cl. Butter)
  • 25 g unrefined vegetable oil
  • Water according to calculation, humidity not more than 38% (260-280 g)
  • Andreev A. N. Production of rich bakery products. 2003.
  • GOST 27844-88
  • Recipe according to GOST:
  • 980g flour 1 sec. or a / c
  • 20g live yeast (7 dry, I have 5 instant gold),
  • 10g salt
  • 80g sugar
  • 40g sunflower oil
  • Water (the moisture content of the crumb is no more than 38%, it took me 280 grams for half a portion).
  • Chit:
  • 200g flour
  • 150g margarine (can be replaced with butter),
  • 300g sugar.
  • (I make a lot of crumbs by sight. If it remains, you can always attach it, but I keep it in a container in the freezer.)
  • Preparation
  • - Making sponge dough. Knead the dough from half the flour and all the yeast, dilute with water until the consistency of thick sour cream. Add the rest of the water to the dough later. So measure the water right away and do not pour out the residue after kneading the dough. Leave the dough to ripen for 2-4.5 hours at 28 C.
  • - Then add the rest of the ingredients, top up with water, if necessary. Knead the dough, at the end add salt, sugar, margarine (sl. Butter) and only then drop by drop the vegetable oil. Let the dough rise for another 1.5 hours with a wrinkle after 40 minutes. fermentation at 35 C.
  • - Before forming the buns, knead the dough well, let it stand for 10 minutes under a towel, divide into 6 parts, round, put on a baking sheet at a distance of at least 5 cm and allow to fit well.
  • - Making a crumb - streusel. Knead butter or margarine, sugar and flour with a fork and then quickly grind into crumbs with your hands, put in the refrigerator until sprinkling. Can be made in a food processor from very cold butter, cut into pieces.
  • - Coat the rolls with sunflower oil and sprinkle with streusel crumbs. Proofing on sheets 40-70 minutes (it may take less time).
  • Yaroslavl bun with streusel Yaroslavl bun with streusel
  • Yaroslavl bun with streusel Yaroslavl bun with streusel
  • - Bake buns 15-18 min. at 200-230 C, starting with steam. For those who have a strong oven, the upper heating can be turned off, but convection is welcome. At the exit, you should get round soft tender rolls, not very fried, with unburned crumbs, weighing 200 g each (I make them smaller, I divide half of the dough into 6 rolls. It turns out still quite large - about 120 g each.
  • Can be done in a safe way. Then everything takes about 3-4 hours, with 3 obligatory workouts. The dough is elastic, pleasant to the hands. It may become slightly blurred when proofed on a pry, but it will rise well in the oven.
  • Cool the finished product on a wire rack.
  • Yaroslavl bun with streusel
  • Delicious, aromatic buns with a thin creamy crust and delicious sprinkles are obtained. The rolls are not too sweet with 40 g of sugar, and thus versatile. The unforgettable taste of childhood, rich, slightly moist crumb, absolutely identical taste from those times! Stored perfectly!

Note

Like many vegetable crops (potatoes, corn, tomatoes), sunflower appeared in our country during the reign of Peter I, and for some time remained an ornamental plant. Gradually, they began to eat sunflower seeds. And only in 1829 the peasant Daniil Bokarev decided to get oil from them. For several years, sunflower oil has become the most popular in Russia and remains so to this day.
Unrefined sunflower oil is not inferior to other vegetable oils (olive, soybean, corn, flaxseed and others) in terms of the benefits it has on the human body, and even significantly surpasses them in some properties.
Unrefined sunflower oil is rich in saturated and unsaturated fatty acids, especially polyunsaturated linoleic acid. It contains vitamins A, E, D, group B. Vitamin E in sunflower oil is several times more than in olive oil.
Unsaturated fatty acids contained in unrefined sunflower oil are involved in the formation of cell membranes and nerve fibers, that is, they are important for the entire human body.
Sunflower oil has a beneficial effect on the cardiovascular system, helps to lower cholesterol levels, strengthens the walls of blood vessels, and serves as the prevention of atherosclerosis, thrombosis, heart attacks and other diseases of blood vessels and heart.
It has a positive effect on the functioning of the brain, improves mental abilities and memory.
Helps to establish the work of the gastrointestinal tract, cope with constipation, is useful for gastritis and peptic ulcer disease.
Experts recommend using unrefined sunflower oil for arthritis, rheumatism and gout.
This type of oil has a positive effect on the human endocrine and genitourinary systems.
Despite the high calorie content of unrefined sunflower oil, it is recommended for overweight people and those who monitor their weight.
Sunflower oil improves skin and hair condition.
It is recommended to include it in the diet of children.
Regular consumption of unrefined sunflower oil helps to protect the body against premature aging. ( 🔗)

Jiri
I even got the taste of these buns in my mouth, thanks Rada-dms for delicious, good memories. Indeed, now you will not try this anymore. Dragged away to bookmarks
Rada-dms
Quote: Jiri
Indeed, now you will not try this anymore. Dragged away to bookmarks
To your health!
Thank you for sharing my joy! And I am so happy when I bake them! And surprisingly, it always turns out to be the same in taste and consistently successful, which does not always happen with all recipes.
spring
Rada-dms, Can't you knead a bread maker?
Rada-dms
Quote: spring
Rada-dms, Can't you knead with a bread maker?

It is quite possible for 500 g of flour, but you need to know if yours can cope with so much flour.
spring
Panasonic 2501, I think it's easy. Thanks for the quick response, I wanted these sprinkled buns for a long time.
Rada-dms
spring, good luck !!
Albina
Olga, thanks for such a wonderful recipe from our childhood.
Rada-dms
Quote: Albina
Olga, thanks for such a wonderful recipe from our childhood.
Well, maybe when your hands reach, bake! Thank you for paying attention!
NataliARH
Olenka, very appetizing buns, I adore streusel! : nyam: THANKS!
Tumanchik
Olga and I arrived in time for buns! Charming and of course Streusel! I present the fragrance! Thanks for the recipe!
MariS
Oh, I remember such buns - I secretly gnaw them with milk instead of dinner. Thanks for the recipe, Olya! Fluffy turned out, even more beautiful than in the distant past ...
Leka_s
In-in, right now I would also crack such a bun with milk
toffee
Store the remains of the strusel in the freezer. The author has already said this, I just kept it in the refrigerator, it got moldy.
Lenhcik
The buns are wonderful, but my sprinkles don't want to stick. Lay down a mound on top of the bun, and everything that crumbles on the sides. How to make a streusel stick, but MORE
Rada-dms
Lenhcik, grease with an egg chatterbox with milk, and twice! And butter the sides of the rolls so as not to deviate from the recipe.
Lenhcik
Thank you, but I just greased it with oil and tried in vain to stick the Streusel
Lenhcik
And the rolls are very tasty, with milk and for the night
Vinokurova
Olgusha, do dough on a kilogram of flour and get six rolls ??? I'll be back in Moscow tomorrow, I want to bake ... but I didn't quite understand something ... you know, I always try to bake buns and bread according to your recipes ... explain to those in the tank, please?
Rada-dms
Quote: Vinokurova
Olgusha, do dough on a kilogram of flour and you get six rolls ??? Z
No, six will turn out if you do it by 0.5 kilos! Big rolls will turn out, but you don't need to divide them less, otherwise it will be!
Rada-dms
Quote: Lenhcik
Thank you, but I just greased it with oil and tried in vain to stick the Streusel
In general, everything is correct, they did it according to the recipe, but I will add now that it is better to grease with an egg, more crumbs will stick! very timely pointed out the problem !!! THANK YOU!
Rada-dms
Tumanchik,NataliARH, girls, thanks for the reviews, the bun is very tasty, soft, homemade! I've been baking them for a long time, always a good result, after all, gostov's recipes rule!
Rada-dms
Quote: Leka_s
In-in, right now I would also crack such a bun with milk
Yes, with milk or tea with milk, and fresh butter for buns! Mmm ... this is how we gain kg, but all the same, this happiness is homemade bread, and even the kind that you won't find in a store for a long time, that's why I'm looking for old recipes.
Thank you for your support and mood!
lettohka ttt
What delicious buns, I was just looking for a suitable recipe for burgers :-) Thank you Olga for the recipe, the photo is just awesome !!! So they also fit the Misty cream :-) :-) :-) They complement each other! :-) :-)
Mikhaska
Just wonderful buns I'm glad! Your pastries are always perfect! Constantly admire!
Rada-dms
Quote: Mikhaska
Just wonderful buns, I'm glad! Your pastries are always perfect! Always admire!
Mikhasenka, when I bake, I just enjoy the process! And then just a passion, how I like to treat, just come!
N @ dezhd @
Wonderful buns, bookmarked, must be cookedalthough you don't need to gain weight Thanks for another useful recipe!
Rada-dms
Quote: lettohka ttt
Such delicious buns, I was just looking for a suitable recipe for burgers :-) Thank you Olga for the recipe, the photo is just awful !!! So they are also suitable for the Misty cream :-) :-) :-) How they complement each other! :-) :-)
Consider that the top is sweet !!! Thank you for your always kindness!
And our recipes are not only suitable, but we are also very suitable for each other! Look! Tumanchik fat, I am bread, Tumanchik is crEm, I am buns, Tumanchik is cabbage, I am cutlets! We work together and strengthen the friendship of fraternal peoples!
Rada-dms
Quote: N @ dezhd @
Wonderful buns, I took them into the bookmarks, you must definitely cook, although you don't need to gain weight, Thank you for another useful recipe!
Thank you! And I consider all baked goods as a cure for blues and for a good mood! And it helps, checked! So to your health !!
Glad the recipe comes in handy!
lettohka ttt
Olga still helps !!!! :-)
Rada-dms
Quote: MariS
Oh, I remember such buns - I secretly gnaw them with milk instead of dinner. Thanks for the recipe, Olya! Fluffy turned out, even more beautiful than in the distant past ...

Marinochka! Here I was toil a few years ago, I want to eat something, but I don't know what, and then I remembered the taste of these buns from our bakery. I looked for the recipe, baked it, then got lost. And now I restored it! Help yourself to your health! Thank you for the warmth in your words!
Rada-dms
Quote: Lenhcik
And the rolls are very tasty, with milk and for the night
So did you do them? Oh, I didn't understand!
Chuchundrus
: spiteful: while I'm choking on onions and poisoning the atmosphere with gas emissions They dabble in buns with streusel
: mail1: I'll try and I'll be naughty
Rada-dms
Quote: Chuchundrus
buns with streusel indulge
Well, it depends on how many rolls to eat! The effect can be achieved too!
Lenhcik
Quote: Rada-dms
So did you do them? Oh, I didn't understand!
Yeah, I baked it as soon as I saw it, it was beautiful and tasty, but I didn’t stick a lot of streusel. My husband and children were very upset and said that I was greedy. This is the tastiest part in these buns. Earlier, when they were sold in our stores, first of all, they consumed the sprinkling, and then as necessary. I remember that it’s a whole art to eat up some of the sprinkling so that the others do not notice that someone has bitten the rolls
Rada-dms
Quote: Lenhcik
Yeah, I baked it as soon as I saw it, it was beautiful and tasty, but I didn’t stick a lot of streusel. My husband and children were very upset and said that I was greedy. This is the tastiest part in these buns. Earlier, when they were sold in our stores, first of all, they consumed the sprinkling, and then as necessary. I remember that it’s a whole art to eat up some of the sprinkling, so that others would not notice that someone has bitten the rolls

Oh, how glad I am that everything worked out, everything, I'm coming out of a swoon !! Yes, I do the sprinkling in three portions, and then I collect it with my finger directly from the baking sheet, at night, when no one sees. And the dog does not go to sleep when I bake these rolls, catches the sprinkling, watches, they say, all some crumb will fly to the floor! THANK YOU!!!! Very pleased!
Vinokurova
Happy, I have a stove ek (((I don't want to knead myself (((I came so lazy from the dacha and broke everything (((on Saturday I'll take my stove for repairs, then I'll bake buns ... maybe laziness will pass ... think ... maybe knead in Regina?
Rada-dms
Vinokurova, we must do everything with desire and inspiration! so no hurry, and everything will turn out by itself !! I always do that, whenever possible!
Successfully solve problems with the stove, and in general !!
Iris
Rada-dmsAfter Easter I will bake your buns !! I love Yaroslavl buns very much !!
and the youngest son is also very fond of, and the grandson !! So, definitely, I will try, and definitely, the recipe will take root in our family !!
Thank you!!!
(Your mailbox is full, no PM messages are sent)
Rada-dms
Iris, I am so glad that you paid attention to our favorite buns! We love them very much, and I bake them often! I will wait for your review if you don’t forget! I cleaned my mail, write!
Helena
Rada-dms, thanks for the recipe! Very tasty, soft rolls turned out. I cooked in a sponge way.

Yaroslavl bun with streusel

Yaroslavl bun with streusel
sveta-Lana
Rada-dms, please accept my thanks for the wonderful recipe!
Today I saw the recipe and could not resist, though I took the liberty and risked baking in a bread maker
turned out amazing rolls, light, fluffy and delicious
I kneaded the yeast dough on the program, after rising, took out the dough and a spatula, divided it into 6 parts and put it back in the bucket, sprinkling on top, proofing for 15 minutes and baking for 55 minutes.Yaroslavl bun with streusel Yaroslavl bun with streuselrose right up to the very top of the bucket
Creamy
sveta-Lana, how lovely! Bravo!
sveta-Lana
Alevtina, Thank you!
Helena
sveta-Lanahow great it turned out! Somehow I'll try the same as you do in a bread maker.
sveta-Lana
Helena, thanks, of course try it, it's not difficult at all
Rada-dms
Quote: Elena

Rada-dms, thanks for the recipe! Very tasty, soft rolls turned out. I cooked in a sponge way.

Yaroslavl bun with streusel

Yaroslavl bun with streusel
Elena! Delight, not buns turned out! Thank you very much for such a beautiful report and result !! I love these buns since childhood! Did you use unrefined oil?


Added Sunday 12 Jun 2016 02:41 PM

sveta-Lana, Svetochka! Please accept my admiration! And what a layered, airy dough! : bravo: Now I will try to bake in a bread maker, it looks so convenient and beautiful! Thank you very much for such a beautiful new way of making our favorite buns!
I will bake in a bread maker and I will report to you !!
sveta-Lana
Rada-dms, thanks for evaluating my cooking option and thank you again for a wonderful recipe
really the buns turned out to be so lush and layered, everyone liked it very much, they got away with milk for a sweet soul
feel free to bake in a bread maker, it turns out easily and conveniently
Helena
Rada-dms, yes, I used unrefined oil. I did everything exactly according to the recipe. The rolls are great! They are eaten very quickly. Thank you!
lettohka ttt
Olga, I am delighted with your buns! I'm taking it to my piggy bank !!

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