Sour Cream Cakes from Yeast Dough (in the Oven)

by Editorial Staff

Sour cream cakes made from yeast dough – the same buns, only flat. The preparation of such cakes on sour cream according to the classic “GOST” recipe is very time-consuming, but it can be significantly accelerated due to a more liquid and, therefore, quick dough, which we will do. The texture of the cakes is very soft and delicate, without significant voids and large pores. The scent is simply incomparable. And most importantly – a ruddy appetizing shiny crust!

Ingredients

  • Sour cream 20% – 100 g
  • Butter (chilled) – 75 g
  • Water – 140 ml
  • Sugar – 75 g
  • Flour – 500 g
  • Fresh yeast – 20 g
  • or dry yeast – 7 g
  • Salt – 5 g

To lubricate the cakes:

  • Yolk (large) – 1 pc.
  • Vegetable oil – 1 teaspoon
  • Sugar – 1 pinch (small)
  • Salt – 1 pinch (small)

Directions

  1. We prepare the necessary products.
    The butter should be cold – keep it in the refrigerator until you start cooking.
    Sift the flour (you will need 4 incomplete 200 ml glasses of flour).
  2. We heat the water to approximately 38 degrees. Add a tablespoon of sugar to the water. Stir to dissolve the sugar.
  3. Add crumbled fresh (or dry) yeast.
  4. Mix everything thoroughly and add 4-5 tablespoons of flour.
  5. The dough in consistency turns out to be slightly thicker than the pancake dough.
  6. Cover the dough with a lid or foil and leave in a warm place for 20-30 minutes, until the dough begins to bubble well.
  7. Sift the remaining flour into a separate bowl. Dip cold butter in flour and remove the outer layer with a coarse grater.
  8. Dip the butter in flour again and rub again.
    And so on until we grind all the butter and flour.
  9. Mix the resulting crumb with your hands.
  10. Add the remaining sugar and sour cream to the flour crumbs.
  11. Add dough.
  12. We knead the dough. The dough is of medium density, elastic, not sticky to hands.
  13. Put the dough in a bowl, cover with plastic wrap and leave in a warm place for 40-60 minutes. The dough should increase in volume by 3 times.
  14. Divide the dough into 8 identical balls. Cover the balls and leave for 5-7 minutes.
  15. Roll the balls into flat cakes about 1 cm thick.
  16. We spread the cakes on a baking sheet covered with parchment, cover with cling film and leave for 15-20 minutes.
    Preheat the oven to 180 degrees.
  17. Add vegetable oil, sugar and salt to the yolk. Stir until smooth.
  18. Using a wooden skewer, we make punctures over the entire surface of the cakes.
    Grease the cakes with yolk on top.
  19. We put a baking sheet in a preheated oven and bake sour cream cakes for 20-30 minutes, until a bright, beautiful crust.

Sour cream yeast cakes are ready. Bon Appetit!

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