Tuesday, 17 March 2009

Belarussian sweet yeast buns

Sweet yeast buns, part 2.: Belarussian sour cream buns, cметанники (smetanniki). Very similar to vatrushki, but this dough is less fluffy, more like a typical bread roll and a bit less like a sweet yeast bun. Great for breakfast.

to make 16 buns

5 cups flour
30 gr fresh yeast
250 ml milk
3 eggs
1 cup milk
2/3 cup sugar
130 gr butter
1/2 teaspoon salt

1 cup sour cream
4 tablespoons butter (melted)
4 tablespoons flour
2 tablespoons sugar
(optionally 1 egg to smear the surface of buns before baking)

1. Melt yeast in warm milk. Add 2/3 cup flour, whisk to eliminate lumps and set in a warm place, waiting for bubbles.

2. Whisk eggs with sugar, add melted butter and the rest of the ingredients. Add flour at the end. Do it slowly and stop when the dough is not sticky anymore (it depends on the humidity of your flour, but it should be about 5 cups). knead and set aside in a warm place. When the dough is twice as big as it was just after kneading, knead it again and form buns. Just like in vatrushki recipe, make holes. leave buns to grow a bit more, spear with whisked egg (this time I didn't do it, but I recommend!), fill with sour cream filling (just combine together all the ingredients of the filling) and bake about 20 minutes in 180C oven.

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