I haven’t made a Slavic dish for a while so I thought I’m gonna share a vegan Moscow buns recipe with you guys. Moscow buns (or Plyushki) are very popular across the post-Soviet countries. They originate from Danish or Swedish cinnamon buns and can be made with or without cinnamon.
I tried to be as authentic as possible in creating this recipe so I went with vegan shortening and egg replacement. My Plyushki turned out quite similar to the original and satisfied my nostalgic feelings.
In a large mixing bowl stir together lukewarm soy milk and 1 tablespoon of sugar. Sprinkle dry yeast on top (or crumble fresh) and set aside for 5 minutes to ferment.
Meanwhile in a small bowl combine psyllium husk and water to create a vegan egg substitute.
Add vegan egg into the yeast mixture along with flour, melted vegan butter, oil, vanilla extract, salt and another tablespoon of sugar. Mix well.
Knead the dough for few minutes until it’s elastic. It shouldn’t be too wet and sticky. If it feels wet add more flour.
Cover the dough with kitchen towel and leave in a warm place for approximately 1 hour to double in size.
Divide the dough into 4 to 6 pieces. Roll out each piece into thin rectangle and sprinkle liberally with cinnamon sugar.
Fold the dough like it’s shown on a picture:
And again fold it in half like this:
Make the incision and open it like a book so it looks like a heart. Repeat with the rest on the dough.
Place your buns onto lined baking tray, cover with kitchen towel and leave for another 20-30 minutes to ferment.
Preheat oven to 350°F (175°C).
Brush the buns with soy milk and bake for 15-20 minutes until golden.
Remove from the oven, cover with kitchen towel again and let them cool. Best to be eaten the same day.
Note: for softer buns place them close to each other and then cut after baking.
PrintVegan Moscow Buns (Plyushki)
Vegan Moscow buns with cinnamon. They are very popular across post-Soviet countries and have a name Plyushki.
- Prep Time: 1 hour 45 min
- Cook Time: 15 min
- Total Time: 2 hours
- Yield: 6 1x
- Category: Baking, Dessert
- Cuisine: Russian
Ingredients
Scale
- 240g all-purpose flour
- 1/2 C lukewarm soy milk (plus more for brushing)
- 25g melted vegan butter or shortening
- 2 tbsp neutral oil
- 1 tbsp psyllium husk + 3 tbsp water
- 2 tbsp sugar (divided)
- 8g fresh yeast (or 4g active dry yeast)
- 1 tsp vanilla extract
- pinch of salt
- cinnamon sugar (2 tbsp sugar + 1/2 tsp cinnamon)
Instructions
- In a large mixing bowl stir together lukewarm soy milk and 1 tablespoon of sugar. Sprinkle dry yeast on top (or crumble fresh) and set aside for 5 minutes to ferment.
- Meanwhile in a small bowl combine psyllium husk and water to create a vegan egg substitute.
- Add vegan egg into the yeast mixture along with flour, melted vegan butter, oil, vanilla extract, salt and another tablespoon of sugar. Mix well.
- Knead the dough for few minutes until it’s elastic. It shouldn’t be too wet and sticky. If it feels wet add more flour.
- Cover the dough with kitchen towel and leave in a warm place for approximately 1 hour to double in size.
- Divide the dough into 4 to 6 pieces. Roll out each piece into thin rectangle and sprinkle liberally with cinnamon sugar.
- Fold the dough like it’s shown on a picture.
- Make the incision and open it like a book so it looks like a heart. Repeat with the rest on the dough.
- Place your buns onto lined baking tray, cover with kitchen towel and leave for another 20-30 minutes to ferment.
- Preheat oven to 350°F (175°C).
- Brush the buns with soy milk and bake for 15-20 minutes until golden.
- Remove from the oven, cover with kitchen towel again and let them cool. Best to be eaten the same day.
Notes
For softer buns place them close to each other and then cut after baking.
Nutrition
- Serving Size: 1 bun
- Calories: 275
- Sugar: 9g
- Sodium: 65mg
- Fat: 9.6g
- Saturated Fat: 2.7g
- Carbohydrates: 42.8g
- Fiber: 3.7g
- Protein: 5.1g
- Cholesterol: 0mg
