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Puff pastry cinnamon rolls

  • Nutrition Facts
  • Calories: 355
  • Protein: 7
  • Fats: 13
  • Carbohydrates: 50

    We are glad to welcome our dear readers on the pages of HozOboz. Today we are preparing the Sverdlovsk puff, well known to us since childhood. An appetizing rich bun cannot leave anyone indifferent. But the recipe for a real Sverdlovsk puff is not known to everyone, at least the original one. We are called upon to correct this defect on the pages of our website, but first let's talk a little about the history of this wonderful rich product.

    History of the dish

    Sverdlovsk puff is a classic Soviet bun that has nothing in common with puff pastry. This is a kind of deception and not only the name, but also the taste. In simple words - it's just a bun, the most ordinary rich bun. But what!!! When the recipe for the Sverdlovsk puff is fully observed and it turns out to be successful, then there is no and cannot be equal to it in taste and aroma. Moreover, the streusel crunches so appetizingly creating the illusion of icing. Well, what a charm it is, it is impossible to convey. I constantly think about how happy we are, because in our childhood there were Sverdlovsk puffs cooked according to GOST. Now you will learn to say such things.


    For the test

    • Milk - 200 ml
    • Water - 50 ml
    • Sugar - 70 g
    • Butter - 40 g
    • Vegetable oil - 30 ml
    • Salt - 5 g
    • Dry yeast - 7 g
    • Flour - 450 g
    • Egg - 1 pc.

    For streusel

    • Butter - 100 g
    • Sugar -150 g
    • Flour - 120 g
    • Egg for lubrication - 1 pc.


    1. We heat the milk a little and dilute the yeast in it. We leave for 15 minutes.

      Dissolve the yeast in warm milk and leave to breathe for 15 minutes

    2. Add melted butter to the yeast swollen in water.

      When the yeast forms a cap, add the melted butter

    3. Add vegetable oil.

      Now we introduce vegetable oil

    4. Add salt and sugar.

      It's time to pour salt and granulated sugar into the dough

    5. We combine the resulting mixture with warm milk.

      And now combine the mixture with warm milk

    6. Drive in an egg. We mix.

      Add an egg to the dough

    7. Add flour to the resulting mixture. We knead the dough.

      And now sift the flour and make the dough

    8. Cover the dough with cling film and leave until it doubles in size.

      The finished dough should be covered with a film and left until doubled in size for about 1 hour

    9. The dough has increased. We crush it and leave it for another 10 minutes.

      The dough has come up and now it can be kneaded and put for another 10 minutes

    10. Cooking streusel: mix butter, sugar and flour in a blender until crumbly.

      For streusel or topping in a blender bowl, combine butter, sugar and flour and break into crumbs

    11. Roll out the dough into a rectangle, sprinkle half of it with ¼ of the streusel, as in the photo. Cover the sprinkled part with the unsprinkled one and roll out the dough again into a rectangle. And again sprinkle half the dough with ¼ part of the streusel. We repeat this operation one more time. As a result, we used ¾ of the streusel and got a dough rectangle.

      Now we act according to the photo: we roll out a rectangle from the dough, sprinkle half the surface of the dough with a quarter of the streusel, cover with the underfilled part and roll it into a rectangle again. Repeat this until we have a quarter of the streusel and a rectangle of dough

    12. Cut the dough into two parts along.

      Now obtained, spilling stuffing rectangle cut in half lengthwise

    13. Cut the dough into squares.

      Cut the dough into squares, as in the photo

    14. We connect the ends of each square in the middle, as in the photo. Cover with a towel or cling film and leave the puffs to rise a little more.

      Fold the squares into rectangles and cover to sew in a warm place

    15. Lubricate each puff with a beaten egg.

      Before planting in the oven, we spread each puff with beaten eggs

    16. Sprinkle each puff with the remaining streusel.

      And now we use the remaining streusel and sprinkle puffs

    17. Bake for 15 minutes (no more!) at a temperature of 180 degrees. Puffs are ready, bon appetit!

      In an oven preheated to 180 degrees, place the buns for 15 minutes, and then destroy with tea.

    The benefits of the dish

    It is difficult to call such pastries too useful, and nevertheless, Sverdlovsk puffs and their recipe, as well as others prepared as GOST orders, cannot be “bad”. Yeast dough - yes, calories - of course. But if not much and not often, then it is very possible. Moreover, you already know the recipe for the Sverdlovsk puff, which means you can easily please your relatives. Let's be friends. Your HozOboz!

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