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The Soviet vanilla buns that were so popular in the past are incredibly soft and heavenly delicious. Due to their price back then, they are also known as 9 kopeck buns. You can make them yourself at home using ordinary ingredients. You can find a detailed 9 kopeck buns recipe with the exact quantities and step-by-step instructions below.
What are 9 kopeck buns?
9 kopeck buns were popular sweet vanilla buns with yeast dough in the Soviet Union. They were made according to the GOST (State Standard) recipe and, alongside the Plushki and bubliki, were sold in many Soviet bakeries and grocery stores.
The buns were baked in such a way that they stuck together, giving them a rectangular shape, similar to my Buchty with apple-cinnamon filling. They also had a dark brown surface.
A vanilla bun cost 9 kopecks back then, so many people from the Soviet era remembered it as a “9-kopeck bun”, even if it wasn’t its official name.
Keep to long rising times
With the recipe at the end of this article in the recipe box, you can make vanilla buns just like in the Soviet Union. They owe their typical taste and consistency to the long rising times of the dough, just like the oven sweet sour cream flatbread. I recommend you stick to them, even if there are now quicker recipes for the 9 kopeck buns.
Because while the dough and then the buns are rising, you don’t have to be in the kitchen at all. You can do other things in the meantime. You only need to keep an eye on the pre-dough from time to time after it has risen for about two hours so that you can process it in good time.
Baking tin for 9 kopeck buns
To bake the 9 kopeck buns, you need a rectangular baking tin that is not too wide and not too long. A classic baking tray is not suitable for this. As the yeast dough for the Soviet vanilla buns is very soft, they will be quite flat in a large tin with plenty of space.
The baking tin should therefore be large enough so that the buns are only about 1 cm apart from each other and from the edge of the tin before they rise. This way, they have no room to run and rise properly at the top.
These vanilla buns are
- incredibly fluffy,
- smooth,
- soft,
- buttery,
- sweet,
- heavenly delicious,
- aromatic,
- easy to make, but with long rising times,
- ideal for breakfast, dessert or to take away on the go,
- a classic of Soviet cuisine.
How to make 9 kopeck buns: tips and tricks
- The amount of flour for the pre-dough may vary. Add it in portions to the liquid mixture until you have a firm but very sticky dough. It should not be runny, but also not dry.
- The amount of flour specified for the dough may also be different for you. Only add as much flour to the liquid mixture until you have a very soft and slightly sticky dough.
- The baking tin should not be too large so that the buns are no more than 1 cm apart. This will allow them to rise to the top. Otherwise they will melt and become too flat, as the dough is very soft. I used an approx. 29 cm x 23 cm rectangular baking tin for this.
- Test with a skewer to check whether the vanilla buns are done baking.
- Traditionally, the surface of the sweet buns was quite dark. But make sure they don’t burn.
- The Soviet vanilla buns taste delicious with a glass of (plant-based) milk or a cup of tea.
Did you make the 9 kopeck buns using this recipe? I look forward to your result, your star rating and your comment below on how they turned out and how they tasted.
Try out these other delicious recipes for sweet buns:
- Vatrushka – classic recipe for popular Russian sweet cheese buns
- Smetanniki – recipe for delicious Russian sour cream buns
- Wasp nest buns: Hungarian stuffed rolls in milk sauce
9 kopeck buns (Soviet vanilla buns)
Equipment
- approx. 29 cm x 23 cm rectangular baking tin
Ingredients
for the pre-dough
- 75 ml milk lukewarm
- 50 ml water lukewarm
- approx. 200 g flour
- 10 g fresh yeast
for the dough
- pre-dough
- 130 g sugar
- 1 egg
- 1 egg white
- 75 g butter room warm
- 50 ml water lukewarm
- approx. 300 g flour
- 10 g fresh yeast
- 1/4 tsp ground vanilla bean
- 1 tsp salt
- vegetable oil for greasing
to coat
- 1 egg yolk room warm
- 1 tbsp milk room warm
Instructions
Preparation of the pre-dough
- Mix lukewarm milk with lukewarm water and dissolve fresh yeast in it.
- Add flour in portions and knead into a sticky, non-liquid dough.
- Knead the pre-dough for approx. 5 minutes and leave it covered in a warm place for approx. 2 - 3 hours until it rises and then just begins to collapse, with small hollows appearing on its surface.
Preparation of the dough
- Dissolve fresh yeast in lukewarm water, add it to the pre-dough and mix to a homogeneous mass.
- Mix egg, egg white, sugar, vanilla and salt well, add to the pre-dough and mix again to form a homogeneous mixture.
- Add flour in portions and knead into a soft, somewhat sticky dough.
- Knead soft butter into the dough.
- Knead the dough for approx. 10 minutes, cover and leave to rise in a warm place for 1 hour. Grease your hands lightly with vegetable oil, knead the dough briefly and leave it to rise for another 1 hour.
Preparation of the vanilla buns
- Line the baking tin with baking paper.
- Grease the work surface and your hands with vegetable oil. Divide the dough into 12 equal pieces (in my case approx. 79 g each), shape each piece into a ball and place the dough balls in the baking tin about 1 cm apart.
- Leave the buns to rise in a warm place for 30 minutes.
- Mix egg yolk with milk, carefully brush the buns with it and leave to rise for another 30 minutes.
- Bake the vanilla buns in a preheated oven at 356 °F (180 °C) for approx. 20 minutes, covering them with baking paper after approx. 10 - 15 minutes if their surface gets too dark.
Notes
- The amount of flour for the pre-dough may vary. Add it in portions to the liquid mixture until you have a firm but very sticky dough. It should not be runny, but also not dry.
- The amount of flour specified for the dough may also be different for you. Only add as much flour to the liquid mixture until you have a very soft and slightly sticky dough.
- The baking tin should not be too large so that the buns are no more than 1 cm apart. This will allow them to rise to the top. Otherwise they will melt and become too flat, as the dough is very soft. I used an approx. 29 cm x 23 cm rectangular baking tin for this.
- Test with a skewer to check whether the vanilla buns are done baking.
- Traditionally, the surface of the sweet buns was quite dark. But make sure they don't burn.
- The Soviet vanilla buns taste delicious with a glass of (plant-based) milk or a cup of tea.
- Take note of the detailed tips and tricks for making the 9 kopeck buns at the top of the article.
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