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The Dnipropetrovsk buns with raisins taste incredibly fluffy and moist at the same time. They are perfect for Easter, but also taste delicious all year round. You can make these sweet yeast buns from the Soviet era yourself using just a few common ingredients. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
What are Dnipropetrovsk buns?
Dnipropetrovsk buns are slightly sweet yeast dough buns with raisins and one of Ukraine’s national pastries. They are much larger than traditional buns.
As the name suggests, the recipe was developed in Dnipropetrovsk during the Soviet era. It quickly became popular throughout the USSR and was produced and sold by many Soviet bakeries.
The yeast dough for the Dnipropetrovsk bun has a fairly long rising time, similar to the dough for the 9 kopeck buns, the bubliki and the sweet sour cream flatbread. This gives the pastry its typical taste and consistency later on.
Long rising times determine the taste
The pre-dough for the Dnipropetrovsk buns needs about 2 hours to rise. The yeast dough itself then has to rise for a further 2 hours.
The long rising times make the buns taste particularly delicious at the end. They also have a heavenly fluffy and moist consistency.
Enjoy in a variety of ways
You can serve the Dnipropetrovsk buns for breakfast. With a cup of coffee, tea or a glass of (plant-based) milk, they are ideal for dessert after a meal. With their irresistible aroma, the Dnipropetrovsk buns are also ideal for the Easter table, alongside the buns “Zhavoronki”, the vegan egg liqueur and the vegan braided Easter bread.
The Dnipropetrovsk buns are
- fluffy,
- moist,
- soft,
- slightly sweet,
- with raisins,
- with vanilla,
- with yeast dough,
- very tasty,
- aromatic,
- with plant-based butter – vegan,
- easy to make, but with long rising times,
- ideal for breakfast or dessert,
- perfect for Easter.
How to make Dnipropetrovsk buns: tips and tricks
- The amount of flour specified in the recipe for the dough may vary. Add flour to the pre-dough mixture in portions until you have a firm but not dry dough. Once you knead butter into the dough, it will become softer.
- Traditionally, these buns are brushed with a beaten egg before baking. If your buns don’t necessarily have to be vegan, you can replace the black tea in the recipe with an egg.
- The specified baking time may vary. Test with a skewer to check whether the buns are done.
- If the surface of the buns becomes too brown during baking, cover them with baking paper.
Did you make the Dnipropetrovsk buns using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try out these other sweet recipes from Ukrainian cuisine:
- Kiev cake – the tastiest Ukrainian classic
- Apple-cherry solozhenik – recipe for old Ukrainian dessert
- Cake “Slavutych” – forgotten pearl from the Soviet era
Dnipropetrovsk buns
Ingredients
for the pre-dough
- 260 ml water lukewarm
- 15 g fresh yeast
- 260 g flour
for the dough
- pre-dough
- 85 g sugar
- 1 pinch of ground vanilla bean
- 1 tsp dashed salt
- 65 g (vegan) butter room warm
- 60 g raisins
- approx. 240 g flour
for coating
- 2 tbsp black tea room warm
Instructions
Preparation of the pre-dough
- Dissolve fresh yeast in lukewarm water.
- Add flour, mix to a thick, sticky mass and stir for 2 - 3 minutes.
- Cover the pre-dough and leave to rise at room temperature for 2 hours, stirring briefly after 1 hour.
Preparation of the dough
- Add sugar, vanilla and salt to the pre-dough and mix.
- Add flour in batches and knead into a firm dough.
- Knead soft butter into the dough.
- Then knead the yeast dough for approx. 10 minutes, cover and leave to rise at room temperature for 1 hour.
- Knead the raisins into the dough, cover and leave to rise at room temperature for another hour.
Preparation of the buns
- Divide the dough into 2 equal portions and shape each piece of dough into a ball so that as few raisins as possible are visible on the surface.
- Place the two buns well apart on a baking tray lined with baking paper, cover with a kitchen towel and leave to rise at room temperature for 30 minutes.
- Carefully brush the buns with black tea and make 2-3 light cuts on the surface with a sharp knife.
- Bake the Dnipropetrovsk buns in a preheated oven at 338 °F (170 °C) for approx. 35 minutes.
Notes
- The amount of flour specified for the dough may vary. Add flour to the pre-dough mixture in portions until you have a firm but not dry dough. Once you knead butter into the dough, it will become softer.
- Traditionally, these buns are brushed with a beaten egg before baking. If your buns don't necessarily have to be vegan, you can replace the black tea in the recipe with an egg.
- The specified baking time may vary. Test with a skewer to check whether the buns are done.
- If the surface of the buns becomes too brown during baking, cover them with baking paper.
- See the detailed tips and tricks for making the Dnipropetrovsk buns at the top of the article.
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