Plyushka Kraya

Plyushka Kraya is a delightful Russian pastry, originating from Moscow, and has been celebrated in Slavic cuisine for its rich, buttery texture and sweet aroma. Often enjoyed with a hot cup of tea, these pastries have a unique heart-like shape, achieved by folding the dough in a special way, which has become a symbol of warmth and hospitality. The name 'Plyushka' itself conjures images of cozy gatherings and comforting flavors.

History of Plyushka Kraya

Taking a trip back to its origins, Plyushka Kraya emerged during the late 19th century at a time when Moscow was blossoming as a cultural hub, bringing together culinary influences from all over the region. Pastry chefs began experimenting with enriched doughs, resulting in the creation of this sweet bread delight. The pastry soon became a staple in local bakeries and homes alike, celebrated for its craftsmanship and indulgence.

Ingredients

• Flour – 500g
• Milk – 250ml
• Sugar – 100g, plus extra for sprinkling
• Butter – 100g, softened
• Egg – 2 (one for dough, one for egg wash)
• Yeast – 20g fresh or 7g dry
• Salt – a pinch
• Cinnamon – 1 teaspoon

Preparation

To achieve the perfect Plyushka Kraya, attention to detail in the preparation is key.

Step 1: Activate the Yeast

Begin by warming milk in a saucepan until it's lukewarm, ensuring it does not overheat as it could kill the yeast. Combine the warm milk with the sugar and yeast in a bowl. Let it sit for about 10 minutes until frothy – this indicates the yeast has activated.

Step 2: Prepare the Dough

In a large mixing bowl, add the flour and make a well in the center. Pour in the yeast mixture, add one egg, butter, and a pinch of salt. Mix everything together until a dough begins to form. Knead the dough for about 10 minutes on a floured surface until it becomes smooth and elastic.

Step 3: Let the Dough Rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until it has doubled in size, about 1-2 hours.

Step 4: Shaping the Plyushkas

Once risen, punch down the dough and divide it into equal parts. Roll each section into a long sheet, about 0.5 cm thick. Sprinkle generously with sugar and cinnamon. Roll each sheet into a tight cylinder, then fold in half and twist to form a heart shape. Pinch the ends to secure the shape.

Cooking Process

Preheat your oven to 180°C (350°F). Place the shaped pastries on a baking tray lined with parchment paper. Beat the second egg for an egg wash and gently brush over the tops of the plyushkas. This will give them a beautiful golden sheen as they bake.

Bake the plyushkas for 20-25 minutes, or until golden brown and aromatic. Keep an eye on the pastries during the last 5 minutes of cooking to prevent over-baking.

Enjoying Plyushka Kraya

Once baked, allow the Plyushka Kraya to cool slightly before serving. They are best enjoyed warm, perhaps with a dollop of butter or honey. Plyushka Kraya pairs wonderfully with a hot beverage; a traditional Russian tea can complement the sweetness and cinnamon warmth. Whether shared amongst friends or savored alone with a book, these pastries are sure to bring comfort and joy.