Soured milk dough for buns
Description
I like this simple recipe for sour milk dough for buns because you can easily make pastries without running to the store in search of unknown or hard-to-find ingredients. Everything works perfectly here—the dough rises well, is easy to knead and shape, so I can confidently recommend this recipe to you. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
1. Warm the ryazhenka, dissolve sugar and yeast in it, and set aside until bubbles form. Then add softened butter and eggs to the starter, mix until smooth, and gradually begin adding flour.
- 2
Step 2
2. Let the dough rest for two hours at room temperature so it rises and becomes twice as fluffy. Knead it again, then let it rise for another hour. After that, shape it into flatbreads.
- 3
Step 3
3. That's it! Place the filling in the center of each flatbread, pinch the edges together, and fry the buns in plenty of oil on all sides.
- 4
Step 4
4.