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Print Recipe
Sweet Buns with Sour Cream Recipe
Full-bodied, with a hint of honey, aroma and bright color makes the baking saffron. Sour cream will make the dough for pies more tender and delicious. Great holiday baking for your table is easy to prepare, you just need to give the dough time to rise, and the rest will cope with even a novice cook.
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Color:
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Color:
Instructions
  1. I suggest you make a wonderful muffin. I would even call it buns, but since the muffin with filling-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 Mature for 1.5 - 2 hours. If the yeast is fresh and strong, the sourdough will increase two to three times. Well-fermented sourdough will save the dough from the yeast aftertaste.
    I suggest you make a wonderful muffin. I would even call it buns, but since the muffin with filling-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 Mature for 1.5 - 2 hours. If the yeast is fresh and strong, the sourdough will increase two to three times.
Well-fermented sourdough will save the dough from the yeast aftertaste.
  2. Meanwhile, 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. Sour cream and butter put in a warm place. Sift the flour.
    Meanwhile, 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. Sour cream and butter put in a warm place. Sift the flour.
  3. When the sourdough rises in a lush bubbly cap, and begins to settle, add sugar, warm sour cream, saffron infusion, and mix well.
    When the sourdough rises in a lush bubbly cap, and begins to settle, add sugar, warm sour cream, saffron infusion, and mix well.
  4. Add salt, yolks and flour. Knead first with a spoon or mixer with a hook attachment. Then carefully knead on the table, greased with vegetable oil, until elastic. The dough should be of medium density, should not spread out on the table, because the pies will not keep their shape, if very soft-knead a little flour into it. In the photo, the cut of the dough after 15 minutes of kneading, when pressed, "puffs". Grease a bowl or pan with oil. butter, put the dough in it, cover with a towel, remove to a warm place to rise.
    Add salt, yolks and flour. Knead first with a spoon or mixer with a hook attachment. Then carefully knead on the table, greased with vegetable oil, until elastic. The dough should be of medium density, should not spread out on the table, because the pies will not keep their shape, if very soft-knead a little flour into it.
In the photo, the cut of the dough after 15 minutes of kneading, when pressed, "puffs".
Grease a bowl or pan with oil. butter, put the dough in it, cover with a towel, remove to a warm place to rise.
  5. Raisins to sort out, wash, pour hot water for 10 minutes. Drain the water through a colander. Peel the apples, cut them into small cubes, and cut the orange into medium cubes (I took the "honey orange in powdered sugar", it is also called Fortunella or kumquat, by the way, it strengthens the immune system). All combine in a saucepan or saucepan, add oil, simmer over low heat until the apples soften (if the apples are soft enough for 7 minutes, hard a little more), add starch, warm while stirring. Remove from heat and cool.
    Raisins to sort out, wash, pour hot water for 10 minutes. Drain the water through a colander. Peel the apples, cut them into small cubes, and cut the orange into medium cubes (I took the "honey orange in powdered sugar", it is also called Fortunella or kumquat, by the way, it strengthens the immune system).
All combine in a saucepan or saucepan, add oil, simmer over low heat until the apples soften (if the apples are soft enough for 7 minutes, hard a little more), add starch, warm while 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. Each piece is rolled into a bun, spread on a table or baking sheet, cover with cling film, and let stand for 30 minutes.
    Each piece is rolled into a bun, spread on a table or baking sheet, cover with cling film, and let stand for 30 minutes.
  8. Then flatten each one with the palm of your hand or roll it out with a rolling pin into a small flat cake. Cut the middle with a recess or glass. Put a portion of the filling in the center, make two or three loops on the fingers from the cut-out ring and put on the filling,
    Then flatten each one with the palm of your hand or roll it out with a rolling pin into a small flat cake. Cut the middle with a recess or glass. Put a portion of the filling in the center, make two or three loops on the fingers from the cut-out ring and put on the filling,
  9. lightly press down with the palm of your hand. Turn on the oven to heat up to t 170*C, "top-bottom" mode. Formed in this way, put the pies on a baking sheet, I covered it with a non-stick Mat, you can oiled parchment, again cover with a film, so that the muffin does not get wet.
    lightly press down with the palm of your hand.
Turn on the oven to heat up to t 170*C, "top-bottom" mode. Formed in this way, put the pies on a baking sheet, I covered it with a non-stick Mat, you can oiled parchment, again cover with a film, so that the muffin does not get wet.
  10. After 20-minute proofing, grease with a mixture that is prepared in advance, mixing one yolk, 0.5 tsp sugar and 2 tbsp milk, this mixture will give a bright color to the baking.
    After 20-minute proofing, grease with a mixture that is prepared in advance, mixing one yolk, 0.5 tsp sugar and 2 tbsp milk, this mixture will give a bright color to the baking.
  11. Put a baking tray with 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 a baking tray with 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, follow your technique. The surface of the pies should be well browned.
    Bake for 20-25 minutes, follow your technique. The surface of the pies should be well browned.
  13. Remove the baking sheet from the oven and cool the pies on the grill or towel. Finished pies can be left with a glossy surface or sprinkle with powdered sugar. Rich and flavorful, moderately sweet, puffy pies can be served. Equally delicious with milk, tea or coffee.
    Remove the baking sheet from the oven and cool the pies on the grill or towel.
Finished pies can be left with a glossy surface or sprinkle with powdered sugar.
Rich and flavorful, moderately sweet, puffy pies can be served. Equally delicious with milk, tea or coffee.
  14. ENJOY YOUR TEA!!!
    ENJOY YOUR TEA!!!

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