Buns
Description
Homemade pastries for tea. I used fresh yeast in the preparation, but you can also use dry yeast, about 6–7 grams. We make the dough using the sponge method. Any sour cream from 18% fat content will work for the filling. The pastries are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all ingredients. Warm the milk slightly in a saucepan; it should be about 35–37 °C.
- 2
Step 2
Prepare the dough. In a bowl, crumble the yeast with your fingers and add 2 teaspoons of sugar. Stir these ingredients with a fork until the yeast has fully dissolved.
- 3
Step 3
Pour warm milk over the yeast mixture. Stir. Sift 4 tablespoons of flour.
- 4
Step 4
Whisk everything until no lumps remain — this is the sponge. Cover the bowl with the sponge with a kitchen towel and leave undisturbed for 30 minutes.
- 5
Step 5
After half an hour, the sponge had noticeably increased in volume and developed a coarse, open crumb structure.
- 6
Step 6
In a separate bowl, add the butter melted in a saucepan over low heat and cooled, beat in the eggs, and add the remaining sugar.
- 7
Step 7
Mix these ingredients until smooth.
- 8
Step 8
Pour the butter-and-egg mixture into the bowl with the sponge. Add salt. Mix in with a spoon.
- 9
Step 9
Sift the flour in portions and as you go knead the dough first with a spoon, then with your hands.
- 10
Step 10
Add flour until the dough is soft (not stiff) but does not stick to your fingers. Shape the dough into a ball in the bowl, cover with a kitchen towel, and leave in a warm place for 1 hour.
- 11
Step 11
After an hour the dough had risen a lot.
- 12
Step 12
Divide all the dough into equal portions of about 80 grams each. Roll each portion of dough into a ball so they are all the same size.
- 13
Step 13
Line a baking sheet with parchment paper and place the dough balls far enough apart. On a standard baking sheet I fit 6 pieces. Press an indentation into each portion with the bottom of a glass. You can brush these indented portions with beaten egg using a pastry brush.
- 14
Step 14
Prepare the sour cream filling. In a separate small bowl, combine sour cream, sugar, and starch.
- 15
Step 15
Whisk these ingredients together until fully combined.
- 16
Step 16
Carefully fill the hollows in the shaped bun dough with the sour cream filling. Bake the buns in an oven preheated to 180°C for 30–35 minutes.
- 17
Step 17
Ready sour cream buns can be served at the table right away.