They're mixed with water, milk, or fermented-milk products, using different kinds of flour. Eggs and fats give them richness and a tender chew. There are dessert buns and savory ones. The first get sugar, creams, and jams. The second include cheeses, herbs, and spices.
Leningrad-style — with a dark golden crust and a square shape from being packed tightly against each other on the baking sheet. This sweet, butter-brushed bun was long the favorite breakfast of children all over the country.
Yaroslavl-style — fluffy, round, sprinkled with streusel and a generous handful of raisins instead of a filling. Many home cooks dreamed of learning this recipe.
Plushki are sugar hearts, layered with butter and sugar, with a caramel top that kids love to nibble off, leaving mom the bottom to have with tea.
Sausages and cutlets in dough can also be counted as buns. Sweet dough with a meat dish inside is the most extravagant, unusual, but oh-so-delicious combination!
Homemade knot buns are often baked with soured milk — people don't drink much of it, but it's perfect for baking! They're shaped like a tied rope of dough — they rise and turn into beautiful pastries.
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