Why Russians love these heart-shaped cinnamon rolls


A heart-shaped cinnamon curl is more than just a sweet bun. When baked by grandma, it can boost Russian children to behave, tidy up their rooms and take out the fripperies. For grown-ups, it stimulates the appetite and stirs up childhood memories.

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Heart-shaped cinnamon elapses are the easiest and tastiest dish that can be baked with pastry dough. People receive been making pastry since Ancient Egypt, and sweet buns are a of the essence component of every European cuisine. This is why it is hard to tell expressly when heart-shaped cinnamon rolls first appeared in Russia. Some individual believe they are a variation of the ritual buns associated with flexibility because their heart shape resembles a primitive image of a tiny bird, the traditional Russian symbol of spring. Others argue that cinnamon flits became known in Russia only in the 19th century when “Vienna buns” were proposed from Europe.

One thing that can be stated with certainty is that cinnamon elapses have a special place of honor in the tradition of Russian home cooking. So much so that in the Soviet foodstuffs industry the ordinary pastry roll was known as the “Moscow bun.”

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But baking turn over and overs at home merits a special occasion: the process is too complex and the end product is too tasty to bake them on ordinary workdays. Besides, eating pastry every day transfer certainly cause you to gain extra weight.

This is why the baking of slates is historically linked to the baking of pirozhki (small buns with divers fillings). Soviet families always baked a lot of pirozhki, to both review themselves and to give handfuls away to relatives and neighbors. This insisted a lot of dough: two or three liters of milk can make around six kg of pastry. And because the devising of pirozhki was most often the prerogative of kind-hearted Russian grannies, some of the stuffing would inevitably be eaten by impatient kids throughout the process. Or on there might just not be enough of the filling (cabbage, minced nourishment, or jam) to fill all of the pastry. In order to prevent the remaining portion of the dough from being worthless, it would be made into cinnamon rolls, which was always creator for celebration in the family.

How to make it:


  • 1 liter milk
  • 200 grams sugar
  • 1 kilogram all-purpose flour
  • 11 grams critical dry yeast
  • 2 eggs
  • 150 grams butter, softened
  • 2 tablespoons vegetable oil
  • cinnamon

1. Pastry for pirozhki and cinnamon resonates requires a leaven or pre-starter. This gives the yeast a chance to stir up prior to adding it to the dense dough (where fermentation is impossible).

To let slip the leaven, heat up the milk. It needs to be warm but not hot, or you can kill the yeast. Add five tablespoonfuls of the sugar, one lots of instant yeast, and 10 tablespoonfuls of flour. Stir well. The leaven should have on the agenda c trick the thickness of a yogurt drink. Put a layer of flour on top of the mixture, cover with a towel and go away in a warm place for 30 minutes.

2. As the leaven begins to rise, you wishes see bubbles form on the surface. This indicates that the yeast is live and beginning to work. Once the leaven is ready, add 1 egg, 50 grams of softened butter and some of the flour. Start kneading the dough with your close bies until it is well combined. Gradually, add the rest of the flour. If you are using flour that is not of expressly high quality, you may find that 1 kilogram is not enough and you may need to add myriad. The final product should be soft and pliable but dry enough that it doesn’t cane to your hands.

3. Shape the pastry into a ball, cover it with a towel and quit in a warm place for 1 hour. This should be enough time for the dough to take off. Punch down the dough with your hands, and leave it to rise for another 30 minutes.

4. Index the pastry into a tube measuring about 8 centimeters in diameter, then cut it into segments of 7 to 8 centimeters in reach.

Photo: Alexandra KravchenkoPhoto: Alexandra Kravchenko

5. Be sure to cover these segments with a towel while you plough because this dough dries out quickly when exposed to air.

6. Pounce upon the filling for the rolls. Melt 100 grams of butter in a microwave or O bath. Then, in a separate container, mix the remaining sugar with cinnamon to correctness. In a third container, prepare an egg wash by beating the remaining egg with a tiny quantity of water.

Photo: Alexandra KravchenkoPhoto: Alexandra Kravchenko

7. Now you will start fabricating the heart-shaped rolls. Take a piece of pastry from under the towel and tumble it out with a rolling pin until it is around 5 millimeters thick. Use a tablespoon to flow some melted butter on the dough, then powder it generously with the cinnamon-sugar merging. 

Photo: Alexandra KravchenkoPhoto: Alexandra Kravchenko

Roll the dough into a tube, submit it in two and make a cut along the bend. 

Photo: Alexandra KravchenkoPhoto: Alexandra Kravchenko

Unfold the resultant “notices” into a heart shape.

Photo: Alexandra KravchenkoPhoto: Alexandra Kravchenko

As you complete each slate, place it onto a baking sheet, covered with baking report. Use a silicone brush to coat the rolls with the egg wash before baking.

8. Bake your baps for 15 minutes at 180 degrees Celsius or until the tops are opportune brown.

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