Russian Bulochki are similar to piroshki, except they are baked instead of fried. By being formed into knots, it causes the layers to twist into different directions, resulting in a very unique dough texture.
I enjoy trying baked goodies and am always on a lookout for great bakeries. This recipe does require a bit of time, but it’s simple and totally worth it in the end. The light and fluffy feel to them is perfect with a cup of tea.
I recommend a Kitchen Aid Mixer for kneading dough.
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- 1 Egg
- 3 tbsp Milk
- 1 tbsp Sugar
- Mix all dry ingredients together (flour, sugar, salt, yeast). Create a small area in the center of it and to it, add eggs and milk.
- Using hands, mix in liquid into the flour. Knead the dough for a minute or so. Let the dough rest. Now, using a Kitchen Aid mixer or your hands, mix in butter in small amounts (about 15 grams). Do it slowly, until everything is mixed in.
- Knead the dough for 10 minutes, until the dough no longer sticks to the hands. Cover the dough with a kitchen towel and let it rise for about an hour.
- Separate the dough into small, round pieces; if you're using a kitchen scale, each piece should weigh around 35 grams. Cover them with plastic while you work on making knots.
- Roll out each piece into a flat, oval shape. Cover ½ of each piece with jam. Roll them up, leaving jam on the inside.
- Seal the edges and tie each roll into a knot.
- Butter up the bottom of the tray, sprinkle it with gram crackers grumps. Place knots next to each other. Cover with towel and let it rise for 40 minutes.
- Preheat the oven to 350F. Whisk egg, milk and sugar and apply it to the knots, brushing it on. In a separate bowl, place flour, sugar and butter. Make crumbs out of it.
- Sprinkle the knots with flour crumbs (cover all imperfections of the jam sticking out).
- Bake them in an oven, until they are golden brown; 20-30 minutes.