School buns from my childhood

I saw a recipe with this name on Nastia Monday's Instagram and my thoughts went straight back to my childhood. A school break, a queue in the canteen, where all the students are given a glass of compote and such an airy, still warm bun. I adored them then, and I like them now. Tender airy crumb, filled with tiny pores, the flavor of vanilla and butter. Yes, it's caloric, but how delicious! And the best part is that my child loved them and is happily munching away as long as he can serve them.

school buns from childhood

Composition (for 12 pieces):

pair:

• flour - 250g.        
• pressed yeast - 12 gm        
• milk - 75 gr.
• eggs - 65 gr.   
• water - 100 gr.
• sugar – 1 tsp.

batter:

• the entire portion of the opahr   
• flour - 250 gr.
• pressed yeast - 13 gr.
• salt - 5 gr.
• sugar - 130 gr.
• cream butter - 75 gr.      
• vanillin, or preferably vanilla extract 

Preparing school rolls:

For the opara in a warm mixture of milk, water and sugar, dilute the yeast, add the eggs, mix everything, cover the bowl with foil and leave it for 2.5-4.5 hours at 30C.

For the opara, add the yeast, add the eggs, mix everything, cover the bowl with foil and leave it for 2.5-4.5 hours at 30C.

Then prepare the dough. Add the yeast diluted in a little water, sugar, flour and salt to the well risen opara. Knead the dough in a mixer on medium speed for about 7-8 minutes until homogeneous.

Knead the dough with the mixer on medium speed for about 7-8 minutes.

Then add the melted but not hot butter and knead for about two more minutes. Cover the bowl with clingfilm and leave to rise for a further 60-90 minutes at 30C.

And then add the melted but not hot butter and knead for about two more minutes.

Pour the risen dough onto a lightly floured table, patting with the palm of your hand to knock out any air bubbles. Divide the dough into 12 pieces and roll into balls. Let them stand for 10 minutes, then roll the balls up and place them on an oiled baking tray, seam side down.

Let the buns rise for 60-120 minutes at 30C.

Before baking, brush the buns with egg or a mixture of egg yolk and milk.

Bake in a preheated oven at 190-200C for 20-25 minutes.

Cool slightly and serve.

Serve.

school buns from childhood

Have a good appetite!