Moscow Buns

Warm the milk (about 30 seconds in the microwave), add the yeast and 10 g of sugar, mix well and let sit for 20-30 minutes.

Once the sponge has risen, add the remaining sugar, a pinch of salt, the egg, and softened butter.

Mix everything together and gradually add the sifted flour in batches.

Knead into a soft dough and let rise for about 1 hour.

Divide the finished dough into 6-8 equal portions.

Roll out each piece, brush with butter, and sprinkle with sugar.

Roll the dough into a log, fold it in half, and make a cut lengthwise, stopping about 1-1.5 cm short of the edge.

Open up the sides to form a heart-shaped bun.