Shaneshki Buns
Description
The recipe won't take much time. Dissolve the yeast in warm milk, add half a kilogram of flour, mix well, and let the dough rise to double its volume in a warm place. After that, add salt and egg yolks beaten with sugar until white. Mix, add another 0.5 kg of flour, and knead the dough. Finally, add melted margarine or butter. The dough should not stick to your hands or the container's walls. Cover the dough with a towel and let it rise in a warm place for 1.5–2 hours. When the dough has risen, place it on a floured board and divide it into strands. Cut the strands into equal pieces and roll them into balls. Place the pieces onto greased baking sheets, keeping them well apart, as the dough will rise. Let them sit in a warm place for 20 minutes. While the future buns are proofing, mix sour cream with flour and butter. Preheat the oven to 230°C. Now press the buns gently with your palm onto the baking sheet and brush them with the sour cream mixture. Sprinkle sugar on top and bake in the oven for 15 minutes. Serve the buns slightly cooled.