📝 About This Recipe
A nostalgic masterpiece of Soviet-era baking, the Moskovskaya Bulochka is a heart-shaped yeast roll that defines the essence of a Russian tea party. These buns are celebrated for their incredibly soft, buttery crumb and a crunchy, caramelized sugar crust that glistens like fallen snow. Perfectly golden and aromatic, they offer a comforting sweetness that transports you straight to a cozy bakery in the heart of Moscow.
🥗 Ingredients
For the Yeast Starter (Opara)
- 250 ml Warm Milk (around 100°F/38°C)
- 7 grams Active Dry Yeast (or 20g fresh yeast)
- 1 tablespoon Granulated Sugar (taken from the total amount)
- 150 grams All-Purpose Flour (sifted)
For the Dough
- 350-400 grams All-Purpose Flour (plus extra for dusting)
- 100 grams Granulated Sugar (divided use)
- 80 grams Unsalted Butter (melted and cooled)
- 1 large Egg (at room temperature)
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Extract (or vanilla sugar)
For Filling and Glaze
- 3-4 tablespoons Vegetable Oil (neutral flavor for brushing)
- 1/2 cup Granulated Sugar (for sprinkling inside and on top)
- 1 Egg Yolk (for egg wash)
- 1 tablespoon Milk (to mix with egg yolk)
👨🍳 Instructions
-
1
In a large bowl, whisk together the warm milk, yeast, 1 tablespoon of sugar, and 150g of flour to create the 'opara'. Cover with a kitchen towel and let it sit in a warm place for 30-40 minutes until it becomes frothy and bubbly.
-
2
In a separate bowl, whisk the egg with the remaining sugar, salt, and vanilla extract until pale. Stir in the melted butter.
-
3
Pour the egg and butter mixture into the activated yeast starter and stir well to combine.
-
4
Gradually add the remaining flour, 50-100g at a time, mixing with a wooden spoon until a soft dough forms. It should be slightly tacky but manageable.
-
5
Turn the dough onto a floured surface and knead for about 10 minutes by hand (or 5-7 minutes in a stand mixer) until it is smooth, elastic, and no longer sticks to your hands.
-
6
Place the dough in a lightly oiled bowl, cover, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
-
7
Punch down the risen dough and divide it into 10-12 equal portions. Roll each portion into a smooth ball.
-
8
Take one ball and roll it out into an oval shape about 1/4 inch thick. Brush the surface lightly with vegetable oil and sprinkle generously with sugar.
-
9
Roll the oval tightly into a long cylinder (like a cigar). Fold the cylinder in half, bringing the two ends together.
-
10
Using a sharp knife, make a deep longitudinal cut through the folded side, leaving about 1 inch uncut at the joined ends. Open the two cut halves outward to reveal the sugar-filled layers, forming a heart shape.
-
11
Place the shaped buns on a baking sheet lined with parchment paper. Cover and let them proof for another 20-30 minutes.
-
12
Preheat your oven to 180°C (350°F). Whisk the egg yolk with a tablespoon of milk and gently brush the edges of the buns (avoiding the sugar-exposed centers). Sprinkle a little extra sugar on top for crunch.
-
13
Bake for 20-25 minutes until the buns are a deep golden brown and the sugar in the center has slightly caramelized.
-
14
Remove from the oven and let them cool on a wire rack. The sugar will harden as they cool, creating the signature crunch.
💡 Chef's Tips
Always use room temperature ingredients to ensure the yeast stays active and the dough rises properly. Don't over-flour the dough; it should be very soft. If it's too dry, the buns will be tough rather than fluffy. When cutting the heart shape, ensure your knife is very sharp to get clean layers without squishing the dough. For an extra shine, you can brush the buns with a simple sugar syrup immediately after they come out of the oven. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the light on.
🍽️ Serving Suggestions
Serve warm with a glass of cold milk for the ultimate childhood snack experience. Pair with a hot cup of Russian Caravan tea or black tea with a slice of lemon. Enjoy as a breakfast pastry alongside a dollop of thick smetana (sour cream) or fruit preserves. These buns are best eaten on the day they are made, but they can be briefly toasted the next day to restore their softness.