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Print Recipe
Sweet Buns with Sour Cream Recipe
Saffron gives the baking a rich, honey-tinged aroma and bright color. Sour cream will make the dough for pies more tender and delicious. Excellent festive pastries for your table are easy to prepare, you just need to give the dough time to rise, and even a novice cook can handle the rest.
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Color:
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Color:
Instructions
  1. I suggest you bake a wonderful muffin. I would even call it buns, but since the muffin is stuffed, we will call it pies. So... From yeast, whey / milk / water, a pinch of sugar and two tablespoons of flour to make a sourdough. Mix all the ingredients well until smooth, the consistency of thick sour cream, cover and leave in a warm place to ripen for 1.5 - 2 hours. If the yeast is fresh and strong, then the volume of the sponge will increase two to three times. A well-fermented sourdough will rid the dough of the yeast taste.
    I suggest you bake a wonderful muffin. I would even call it buns, but since the muffin is stuffed, we will call it pies. So...
From yeast, whey / milk / water, a pinch of sugar and two tablespoons of flour to make a sourdough. Mix all the ingredients well until smooth, the consistency of thick sour cream, cover and leave in a warm place to ripen for 1.5 - 2 hours. If the yeast is fresh and strong, then the volume of the sponge will increase two to three times.
A well-fermented sourdough will rid the dough of the yeast taste.
  2. In the meantime, prepare the necessary products. Pour boiling water over the saffron and insist for at least 30 minutes. Separate the yolks from the whites and mix. Put sour cream and butter in a warm place. Sift the flour.
    In the meantime, prepare the necessary products.
Pour boiling water over the saffron and insist for at least 30 minutes. Separate the yolks from the whites and mix. Put sour cream and butter in a warm place. Sift the flour.
  3. When the sourdough rises in a lush bubble cap and begins to settle, add sugar, warm sour cream, saffron infusion and mix well.
    When the sourdough rises in a lush bubble cap and begins to settle, add sugar, warm sour cream, saffron infusion and mix well.
  4. Add salt, egg yolks and flour. First, knead with a spoon or mixer with a hook attachment. Then knead thoroughly on a table greased with vegetable oil until an elastic mass is obtained. The dough should be of medium density, should not spread on the table, because the pies will not keep their shape, if very soft - pour a little flour into it. In the photo, a slice of the dough after 15 minutes of kneading, when pressed, "layers". Grease a bowl or frying pan with oil. butter, put the dough in it, cover with a towel, put it in a warm place to rise.
    Add salt, egg yolks and flour. First, knead with a spoon or mixer with a hook attachment. Then knead thoroughly on a table greased with vegetable oil until an elastic mass is obtained. The dough should be of medium density, should not spread on the table, because the pies will not keep their shape, if very soft - pour a little flour into it.
In the photo, a slice of the dough after 15 minutes of kneading, when pressed, "layers".
Grease a bowl or frying pan with oil. butter, put the dough in it, cover with a towel, put it in a warm place to rise.
  5. Sort the raisins, rinse, pour hot water for 10 minutes. Drain the water in a colander. Peel the apples, cut them into small cubes, and cut the orange into medium cubes (I took a "honey orange in powdered sugar", it is also called Fortunella or kumquat, by the way, it strengthens the immune system). Mix everything in a saucepan or saucepan, add oil, simmer over low heat until the apples are soft (if the apples are soft enough, for 7 minutes, firm a little more), add starch, warm up, stirring. Remove from heat and cool.
    Sort the raisins, rinse, pour hot water for 10 minutes. Drain the water in a colander. Peel the apples, cut them into small cubes, and cut the orange into medium cubes (I took a "honey orange in powdered sugar", it is also called Fortunella or kumquat, by the way, it strengthens the immune system).
Mix everything in a saucepan or saucepan, add oil, simmer over low heat until the apples are soft (if the apples are soft enough, for 7 minutes, firm a little more), add starch, warm up, stirring. Remove from heat and cool.
  6. The dough rose well and doubled in volume. Put it on the work surface, divide it into pieces. I got 20 pieces, weighing 50-55gr.
    The dough rose well and doubled in volume.
Put it on the work surface, divide it into pieces. I got 20 pieces, weighing 50-55gr.
  7. Roll each piece into a bun, place on a table or baking sheet, cover with cling film and let stand for 30 minutes.
    Roll each piece into a bun, place on a table or baking sheet, cover with cling film and let stand for 30 minutes.
  8. Then flatten each of them with the palm of your hand or roll out with a rolling pin into a small flat cake. Cut out the middle with a recess or a glass. Put a portion of the filling in the center, make two or three loops on your fingers from the cut ring and put it on the filling,
    Then flatten each of them with the palm of your hand or roll out with a rolling pin into a small flat cake. Cut out the middle with a recess or a glass. Put a portion of the filling in the center, make two or three loops on your fingers from the cut ring and put it on the filling,
  9. press it lightly with the palm of your hand. Turn on the oven and preheat it to t 170*C in the "top-bottom" mode. Put the pies formed in this way on a baking sheet, I covered it with a non-stick mat, you can use parchment greased with oil, cover it again with a film so that the muffin does not get wet.
    press it lightly with the palm of your hand.
Turn on the oven and preheat it to t 170*C in the "top-bottom" mode. Put the pies formed in this way on a baking sheet, I covered it with a non-stick mat, you can use parchment greased with oil, cover it again with a film so that the muffin does not get wet.
  10. After a 20-minute proofing, lubricate with a mixture that was prepared in advance, mixing one yolk, 0.5 tsp sugar and 2 tbsp milk, this mixture will give the baking a bright color.
    After a 20-minute proofing, lubricate with a mixture that was prepared in advance, mixing one yolk, 0.5 tsp sugar and 2 tbsp milk, this mixture will give the baking a bright color.
  11. Put the baking tray with the pies in the oven, the door of which is left slightly ajar, after 7-10 minutes the pies have noticeably increased, and the surface has become more glossy, close the door, t add up to 180 * C.
    Put the baking tray with the pies in the oven, the door of which is left slightly ajar, after 7-10 minutes the pies have noticeably increased, and the surface has become more glossy, close the door, t add up to 180 * C.
  12. Bake for 20-25 minutes, following your technique. The surface of the pies should be well browned.
    Bake for 20-25 minutes, following your technique. The surface of the pies should be well browned.
  13. Remove the baking sheet from the oven and cool the pies on a grate or towel. Ready-made pies can be left with a glossy surface or sprinkled with powdered sugar. You can serve hearty and fragrant, moderately sweet, lush pies. Equally delicious with milk, tea or coffee.
    Remove the baking sheet from the oven and cool the pies on a grate or towel.
Ready-made pies can be left with a glossy surface or sprinkled with powdered sugar.
You can serve hearty and fragrant, moderately sweet, lush pies. Equally delicious with milk, tea or coffee.
  14. ENJOY YOUR TEA!!!
    ENJOY YOUR TEA!!!
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