"Martyshkin" Bread
An amazing dish! Tender pieces of dough with a sugar and butter crust. Using cane sugar gives a light caramel aroma while keeping the dough soft. It can be replaced with regular sugar, but this will affect the taste and appearance. We recommend using a baking pan as shown in the photo.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- butter 150 g
- milk 350 ml
- sugar 50 g
- vanilla sugar 10 g
- dry yeast 7 g
- 1/4 tsp salt
- flour 500-550 g
- cane sugar 200 g
- butter 100 g
- cinnamon 10 g
Instructions
Step 1 of 16
Warm the milk (it is important that it be warm, not hot).
Step 2 of 16
Cream the butter, sugar and vanilla sugar.
Step 3 of 16
Add the milk. Mix.
Step 4 of 16
Stir in the yeast.
Step 5 of 16
Mix.
Step 6 of 16
Add salt and flour. Knead the dough.
Step 7 of 16
Transfer it to a bowl. Cover with a cloth.
Step 8 of 16
Leave the dough to rise.
Step 9 of 16
Melt the butter.
Step 10 of 16
Combine cinnamon with sugar.
Step 11 of 16
Mix.
Step 12 of 16
Form small balls from the dough (the size of a walnut). Dip them in the melted butter.
Step 13 of 16
Coat them in the sugar mixture.
Step 14 of 16
Place them in a baking pan (I used a pan with a diameter of 22 cm and a height of 10 cm).
Step 15 of 16
Fill the entire pan in this manner.
Step 16 of 16
Let the dough rise. Place in an oven preheated to 150 degrees. Bake for 30 minutes. Then increase the temperature to 180 degrees. Bake for 20–30 minutes.