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Fluffy yeast dough with flaky, buttery, sweet layers and crispy crumbles are combined in the Sverdlovsk buns. They were very popular in the Soviet Union and were part of the range in many canteens and bakeries. You can make them at home using ordinary ingredients. You can find a detailed Sverdlovsk buns recipe with the exact quantities and step-by-step instructions below.
What is the Sverdlovsk bun?
The bun was invented in the 1960s in the Russian city of Sverdlovsk (now Yekaterinburg). Hence its name. Incidentally, these Soviet sweet pastries were also named after cities.
The Sverdlovsk bun quickly became famous in other cities and countries of the former Soviet Union. Produced in accordance with GOST, it was included in the range of many school and university canteens and bakeries, alongside the milk korzhiki and the shortcrust rings with peanuts. Both children and adults loved it back then.
The Sverdlovsk bun consisted of a yeast puff pastry dough, similar to Danish pastry dough. Back then, such a pastry was something unusual that nobody knew about.
It was not only toured with butter, but also with sugar. This made the layers sweet and moist after baking.
The buns were also covered with crumbles, just like the currant crumble cakes or the crumble buns with custard filling. Their crunchy taste combined perfectly with the fluffy center.
The famous pastry today
You can still find the pastry in bakeries and grocery stores in Russia today, which bears the name Sverdlovsk bun. However, it no longer has anything to do with the original recipe in terms of taste.
Over the years, it has been gradually modified, similar to the recipes for the flourless oatmeal cookies or the syrki. High-quality ingredients have been replaced by cheaper alternatives. Production is no longer done by hand.
With my recipe, you can make Sverdlovsk buns that taste just as delicious as they did when they were first invented. All you need are common ingredients and a little patience.
How to serve and store
The Sverdlovsk buns taste best fresh, after they have cooled down a little, just like the smetanniki or the vatrushka. Then they are heavenly soft and fluffy.
Enjoy them with a glass of cold (plant-based) milk or a cup of tea. You can serve them alongside the Plushki and the 9 kopeck buns for dessert after a meal or for breakfast. They are also perfect for taking on the go.
Store the leftover buns in an airtight container in the fridge and eat them within the next 1-2 days. To make them taste like freshly baked again, heat them up briefly in the oven or microwave.
The Sverdlovsk buns are
- fluffy,
- flaky,
- soft,
- buttery,
- moist,
- moderately sweet,
- with crispy crumbles,
- incredibly tasty,
- aromatic,
- with vanilla,
- similar to Danish pastry,
- easy to make with ordinary ingredients,
- ideal for dessert or breakfast,
- a popular classic of Soviet cuisine, alongside the bubliki and the ponchiki.
How to make Sverdlovsk buns: tips and tricks
- The amount of flour specified for the yeast dough may vary. Add as much flour to the liquid mixture in portions until you have a fairly sticky, but no longer mushy dough.
- Knead the yeast dough thoroughly for about 8 – 10 minutes.
- You can adjust the amount of sugar for the layers to taste.
- Instead of 8, you can make more smaller buns.
- The specified baking time may vary. Test with a skewer to check whether the buns are done.
Have you made Sverdlovsk buns using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Try out these other sweet recipes from Soviet cuisine:
- “Lakomka” or Nevsky cake – Soviet yeast cake recipe
- Zebra cake – Soviet recipe with sour cream
- Soviet shortcrust layer cake “For tea” – with nuts
Sverdlovsk buns
Equipment
- approx. 35 cm x 25 cm baking tin
Ingredients
for the dough
- 250 ml milk lukewarm
- 60 g sugar
- 1/3 tsp salt
- 1/5 tsp ground vanilla bean
- 1 egg + 1 egg white room warm
- approx. 520 g flour
- 7 g active dry yeast
- flour for the work surface
for the layers
- 140 g butter room warm
- 80 g sugar
for the crumbles
- 60 g flour
- 40 g sugar
- 40 g butter cold
for coating
- 1 egg yolk room warm
- 1 tbsp milk room warm
Instructions
Preparation of the dough
- Dissolve sugar, salt and vanilla in lukewarm milk.
- Add egg and egg white and mix together.
- Mix flour with dry yeast.
- Add the flour mixture to the milk mixture in batches, knead into a sticky dough and then knead for approx. 10 minutes.
- Cover the yeast dough and leave to rise in a warm place for 1 hour.
- Roll out the dough into a square on a floured work surface, spread about 2/3 of it with half of the soft butter and sprinkle with half of the sugar.
- Fold the clean side of the square in towards the center, place the other side on top to create a long rectangle and tape all the edges. Carefully roll out the long rectangle from the center towards the two short sides to a thickness of approx. 1 cm. First fold one of the shorter sides of the rectangle 1/3 towards the center and then fold the second side 1/3 towards the center. Now fold the dough from the two folded sides together like a book.
- Cover and chill the dough sheet for 30 minutes.
- Take a look at my step-by-step pictures for the touring of the dough at the top of this post.
- Roll out the dough sheet into a square again, spread 2/3 of it with the remaining butter and sprinkle with the remaining sugar.
- Fold the dough in the same way as before and chill for another 30 minutes.
- Line a suitable rectangular baking tin with baking paper.
- Roll out the dough into a rectangle approx. 1.5 cm thick and cut it into 8 equal squares.
- Fold all four corners of each square towards the center and press down firmly in the middle.
- Spread the dough pieces in the baking tin so that they are no more than 1 cm apart from each other and from the edge of the tin.
- Cover the dough pieces and leave to rise in a warm place for 30 minutes.
Preparation of the crumbles
- Mix flour with sugar.
- Add cold butter cut into pieces and work quickly into crumbles.
- Chill the crumbles until you need them.
Baking the Sverdlovsk buns
- Whisk egg yolk with 1 tablespoon of milk and carefully brush the dough pieces with it.
- Sprinkle them with the prepared crumbles.
- Bake the Sverdlovsk buns in a preheated oven at 374 °F (190 °C) for approx. 20 minutes.
Notes
- The amount of flour specified for the yeast dough may vary. Add as much flour to the liquid mixture in portions until you have a fairly sticky, but no longer mushy dough.
- Knead the yeast dough thoroughly for about 8 - 10 minutes.
- You can adjust the amount of sugar for the layers to taste.
- Instead of 8, you can make more smaller buns.
- The specified baking time may vary. Test with a skewer to check whether the buns are done.
- See the detailed tips and tricks for making the Sverdlovsk buns at the top of the article.
If you are using Pinterest, you can pin the following picture:
