Buns and Kuliches

Bulki i kulichi

Appears in
top 1000A Gift to Young Housewives
A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About

Remarks: The same rules apply for baking buns and kuliches as for baking babas: good yeast, good dry flour, and a hot oven are essential. Although the amount of flour is mentioned, it cannot be held to blindly because the quality and dryness of the flour vary. The most important rules are the following:

a) The dough should not be too liquid or the buns will spread in the oven and be flat. A dough that is too thick is also not good because the buns will be heavy; they will not taste good and will become stale quickly. The dough must be thick enough to be cut with a knife, without stretching out after it. Therefore, when shaping buns or rusks, do not sprinkle on more flour but lightly grease your hands with butter.