How to make sour cream bun at home. Sweet buns with sour cream in aromatic filling

Baking with sour cream is the easiest way to please your loved ones with delicious homemade treats. Fermented milk-based products always turn out fluffy and almost any recipe can be adapted to a sour cream product, partially or completely replacing kefir or milk with it.

What can you bake with sour cream?

Baking with sour cream, the recipes of which are not complicated, always turns out successful: fluffy, aromatic and stored for a long time without becoming stale. If you decide to create something interesting, just follow the generally accepted rules for working with any test.

1. Before adding to the dough for pancakes, donuts or pies, sour cream should be at room temperature, so the baking soda or baking powder will dissipate faster.
2. Yeast dough with sour cream for a pie or other baked goods should be made using the sponge method. In this case, yeast is diluted in a small amount of milk, and the baked goods are mixed with sour cream.
3. Baking made with sour cream always comes out softer, so if you want to make crispy cookies, make the base from frozen butter or margarine, and stir in the sour cream cold too.

The simplest thing you can make from quick dough is. The treat is so easy to prepare that you won’t even notice how your sweet tooth is already eating them. The basic dough from the available ingredients is simply kneaded, does not require long proofing, and the crumpets are baked for only 20 minutes, so the delicacy can be created in the morning for breakfast.

Ingredients:

• sour cream 20% - 250 ml;
• eggs – 2 pcs.;
• butter – 50 g;
• sugar – 150 g;
• baking powder, vanilla;
• flour – 400 g;
• salt – 1 pinch.

Preparation

1. Grind the butter with sugar and vanilla.
2. Beat eggs, add sour cream, salt, baking powder.
3. Add flour, kneading into a soft but firm dough.
4. Roll the sausage, cut into segments, and make round cakes.
5. Prick the top with a fork and spread on a baking sheet and bake for 20 minutes at 200 degrees.

Zebra recipe with sour cream

Traditionally prepared with sour cream. The dough turns out tender, soft and dense, which is why you get clear and beautiful stripes in the cut. You will need two containers for light and dark dough, a 25 cm baking dish and enough delicacies for 8 people. These sour cream baked goods are prepared especially quickly, you won’t even have time to get your hands dirty.

Ingredients:

• sour cream – 150 g;
• egg – 3 pcs.;
• butter – 150 g;
• sugar – 180 g;
• flour – 300 g;
• baking powder;
• cocoa – 3 tbsp. l.

Preparation

1. Grind butter and sugar, beat in eggs, add sour cream, mix.
2. Add flour and baking powder, mix well.
3. Divide the dough in half, add cocoa to one portion, mix.
4. Place spoonfuls of dough into the greased pan, alternating layers.
5. Bake for 45 minutes at 190 degrees.

Delicious ones can be made small “for one bite” and filled with any filling or simply sprinkled with sugar inside. The delicacy will be crumbly and the above ingredients will yield a lot of sweets that will transform a boring home tea party. To make these sour cream baked goods crispy, the products used must be cold.

Ingredients:

• sour cream – 150 ml;
• margarine – 150 g;
• egg – 1 pc.;
• sugar – 100 g;
• baking powder;
• flour – 450 g;

• any thick jam – 100 g.

Preparation

1. Grate frozen margarine, mix with flour and baking powder, you should get crumbs.
2. Beat the egg, add sugar and pour in cold sour cream.
3. Stir, knead into a stiff dough and refrigerate for 20 minutes.
4. Roll out the dough into a thin layer, cut into triangles, add a spoonful of jam and roll into rolls.
5. Bake until golden brown at 180 degrees.

Baking charlotte with sour cream is no different from traditional. The result is the same - a lush cake, with a juicy fruit layer and a sugar crust on the surface. As in the classic version, you need to thoroughly beat the whites to stable peaks and carefully fold them into the base; this is the only way to get the perfect charlotte with sour cream.

Ingredients:

• sour cream – 150 g;
• eggs – 3 pcs.;
• sugar – 1 tbsp;
• flour – 2 tbsp;
• baking powder;
• apples – 2 pcs.

Preparation

1. Mix sour cream with yolks and sugar.
2. Beat the chilled egg whites until foamy and gently fold into the base.
3. Add flour and baking powder, stirring gently.
4. Place apple slices on the bottom of the oiled pan, pour in the dough and place in a hot oven for 30 minutes.
5. Bake at 180 degrees without opening the appliance.

Just whip up a sour cream pie. Make the base dough for a cupcake, fill it with nuts, chocolate and a delicious treat for a large company will be ready in half an hour. For the specified amount of ingredients you will need a round baking dish with a diameter of 20 cm or a rectangular one with a diameter of 14 cm.

Ingredients:

• sour cream – 250 ml;
• sugar – 150 g;
• flour – 450 g;
• baking powder, vanilla;
• eggs – 3 pcs.;
• raisins – ½ tbsp.;
• crushed nuts – ½ tbsp.

Preparation

1. Beat the eggs, adding sugar and vanilla.
2. Add sour cream, baking powder and add flour.
3. Throw in the nuts and raisins and pour the dough into a greased pan.
4. Bake for 45 minutes at 190 degrees.

Sour cream cookie dough is made with cold ingredients if you want a crispy and crumbly result. If you need to prepare soft sweets, add sour cream at room temperature, so the products will come out fluffier. From the specified amount of products you will get approximately 25-30 small cookies.

Ingredients:

• frozen butter – 150 g;
• cold sour cream – 100 ml;
• flour – 400-500 g;
• egg – 2 pcs.;
• baking powder, vanilla;
• sugar – 150 g + 100 g for sprinkling.

Preparation

1. Rub the butter on a grater and mix with flour.
2. Beat in the eggs, add vanilla, baking powder, sour cream, knead into a thick, non-sticky dough, adding flour if necessary.
3. Roll out a thin layer, sprinkle with sugar and cut into segments.
4. Bake for 20 minutes at 190 degrees.

It turns out tasty and tender. You can supplement the simple recipe with nuts and cocoa, creating an incredibly sweet treat. To make the dough softer, you need to soak the cereal in advance, just pour sour cream on it and leave for half an hour. The baking process is not fast, but the result is worth all the wait.

Ingredients:

• semolina – 350 g;
• egg – 3 pcs.;
• butter – 150 g;
• sour cream – 250 ml;
• dark chocolate – 100 g;
• sugar – 200 g;
• baking powder, vanilla;
• cocoa – 2 tbsp. l.

Preparation

1. Pour sour cream over the semolina and leave for 30-40 minutes.
2. Mix butter, eggs, sugar, vanilla, baking powder and cocoa.
3. Add melted chocolate, add sour cream and semolina mixture, stir.
4. Pour the dough into the mold and bake for 1 hour at 180.

Quickly baked goods with sour cream are a salvation for working housewives who want to pamper their loved ones with homemade sweets. In just half an hour you will have 12 original cakes. You can decorate them with a creamy “cap” or simply pour chocolate over them and an original holiday treat will be ready.

Ingredients:

• sour cream – 150 ml;
• sugar – 150 g;
• flour – 400 g;
• eggs – 2 pcs.;
• baking powder, vanilla;
• cocoa – 4 tbsp. l.;
• butter – 150 g;
• dark chocolate bar.

Preparation

1. Beat soft butter with sugar and vanilla.
2. Beat the eggs, add baking powder, cocoa and add flour.
3. Distribute the dough into the molds and bake the cupcakes with sour cream for 25 minutes at 190 degrees.
4. Cover the finished cakes with melted chocolate on top.

Yeast dough with sour cream turns out no worse than traditional dough, but it needs a little more time to rise. To improve the result, use the sponge kneading method, and the sour cream should be warm, like other products. The dough is pliable, which allows you to make buns of various shapes.

Open buns with filling are called shanezhki. This is an old Russian dish made from yeast dough. The filling can be different, but always salty. Today we will discuss in detail how to prepare sour cream buns.

Sweet and savory shanezhki

Today there are recipes for many open buns with sweet fillings.

Which is a classic dish, also from the shanezhe family. It is open, similar to a cheesecake, but at first it was only a snack dish, by no means a dessert. The filling was originally sour cream, but no sugar was added. Cottage cheese, peas, potatoes, etc. were also used for fillings.

Now you can prepare a dish such as sour cream buns, the recipe of which involves adding sugar, without any problems. You may not get traditional shanezhki, but you will get excellent cheesecakes, and that’s also great.

Accurate to the gram

There are many recipes for making sour cream buns, but they are all most often made from yeast dough. However, those who are afraid of working with dough should not be afraid of making sour cream buns, because they are quite simple to prepare.

Let's try the recipe from Yulia Vysotskaya. To make buns according to this recipe, follow the exact amount of ingredients, up to tens of grams. When working with yeast dough, this is a necessary condition for it to rise.

Basic recipe

For the dough, take 125 milliliters of milk, 100 g of flour, a teaspoon of sugar and 15 grams of fresh yeast or 5 g of dry. Now heat the milk, add sugar and yeast, leave for 5-10 minutes until the yeast swells. Then add flour, mix and leave the dough to rise in a warm room for 15-20 minutes.

For the dough you will need a suitable dough, as well as 2 eggs, 240 grams of flour, 80 g of sugar and 65 grams of butter, and a pinch of salt.

Beat eggs and sugar. Melt the butter, cool and add to the eggs, stir. Add half of the resulting mass to the dough. Sift ½ flour there too. Stir and gradually pour in the remaining egg-sugar mixture, and then sift in the remaining flour. Knead the dough until it no longer sticks to your hands. Leave it to rise somewhere in a warm room for half an hour.

While the dough is rising, make the filling.

For the filling you will, of course, need sour cream with a fat content of more than 20% (120 grams), two tablespoons of butter, one tablespoon of sugar, two tablespoons of flour and one egg for greasing the finished buns.

To prepare the filling, you need to pour melted butter into a container, add sugar, flour and sour cream, mix everything until smooth.

Now it’s the turn of the risen dough, which needs to be rolled out into a thick rope and cut into as many pieces as you want. Twist each small flagellum into a ring and place on a baking sheet previously greased with oil.

Let the pieces rise, and then make small dents in the center of each future bun and place the filling there. Now the baking sheet can be sent to the oven, which must be preheated to two hundred degrees before placing the buns there. To bake sour cream (buns), you only need about 20 minutes.

Remove the baked goods from the oven, wait until the products have cooled slightly, and serve. This is the recipe from Yulia Vysotskaya: easy to prepare even for those housewives who were afraid of yeast dough. Now working with dough will not scare you, and you will discover a whole world of delicious baked goods using yeast.

Classic recipe

Excellent sour cream buns can be made at home using the following recipe. Let's find out soon!

Prepare for the dough three eggs, 125 g of butter, one packet of quick yeast, 750 g of flour, one glass of milk, 100 grams of sugar and a little salt.

For the filling, use 500 ml of 25% sour cream, 2 eggs (separate the whites from the yolks), two tablespoons of sugar, four tablespoons of butter (it needs to be melted), and 100 grams of flour. The egg whites will go into the filling, and the yolks will need to be used to brush the buns before putting them in the oven.

Preparing the dough

To prepare the simplest sour cream buns, you will need the classic recipe first. And the process begins with preparing the dough. Heat the milk a little, add all the sugar and add the yeast. Then they should dissolve, and in the meantime add 2/3 cups of flour to the milk. Stir everything so that there are no lumps, and put it in a well-heated room for a while.

Now beat the eggs with sugar and sift the flour separately. After 15 minutes, pour half the mixture of eggs and sugar into the dough and add flour (about two glasses). Stir until smooth and add the rest of the egg mixture, salt and remaining flour. Stir again and pour in the butter. Now knead the dough and leave it in a warm room for one hour.

While the dough is rising, you can start preparing the filling. To do this, mix all these ingredients and set them aside. The filling will come in handy before placing the buns in the oven.

When the dough has risen, divide it into as many small balls as you plan to make buns. Place them all on a baking sheet, which should be pre-sprinkled with flour. Also, do not forget to cover it with parchment or grease it with oil.

The buns rise well, so leave a few centimeters between them. Preheat the oven, at this time the buns should rise on a baking sheet. When the oven warms up to 200 degrees, make small holes in the buns, place the filling in them and brush with yolk. Now place the pan in the oven. The buns will be ready in half an hour!

What to serve with sour cream?

You already know how to make sour cream (buns), but what should you serve them with?

Buns with sour cream filling - a recipe from childhood. You can remember these wonderful years and serve buns with cocoa or hot chocolate. A sour cream bun, the recipe for which our grandmothers knew, will be enjoyed on an autumn or winter evening when nostalgia takes over. Or longing for a distant home.

Every housewife who loves baked goods such as sour cream buns simply needs to have a recipe for making it in her notebook.

Variety of fillings

By the way, you can add raisins and/or vanilla to the filling. Then your buns will be even tastier!

And if you think about it, it’s worth noting that these recipes can be used to prepare buns with different fillings, such as cheesecakes. However, then replace the sour cream with cottage cheese.

You can make sweets with cheese, just with raisins, with cottage cheese, raisins and candied fruits, with cottage cheese and cinnamon, with apples, sour cream and cinnamon. There are many options, so the choice is yours!

By the way, in the old days they determined how good a housewife was by her ability to work with yeast dough. Learn to bake sour cream buns and show your guests who is the best hostess here! Bon appetit!

There are a large number of options for preparing this pastry. Any buns, both sweet and simple, can be baked in the oven using yeast or non-yeast dough, kefir, milk, etc. The principle of preparing buns in the oven is very simple: after the yeast dough has risen, and the regular dough has been sufficiently infused in the refrigerator, you need to form blanks for the buns. The buns can be of any shape. The dough can be used to make balls, envelopes, bagels, etc. For sweet buns, a filling is also prepared, which can be anything: raisins with sugar, honey with nuts, jam, fruits, berries, etc. Yeast buns in the oven turn out more airy and tender. Children especially love buns made from yeast dough in the oven, because... They always turn out soft, appetizing and tasty. Preparing bun dough in the oven is as easy as shelling pears; you should definitely master this simple science. Delicious buns in the oven will delight you and your family on any day, on holidays and on weekdays, for breakfast with kefir or for dinner with aromatic tea. And it doesn’t matter what they are - sweet buns in the oven or simple buns. In the oven they acquire an original attractive appearance and an intoxicating aroma.

The recipe for buns in the oven is easy to follow even for novice cooks; it largely depends on the dough used. The recipe for yeast buns in the oven requires care in dosing ingredients and following the sequence of cooking steps. But, despite this, yeast dough is more often used for buns in the oven. Many people consider the recipe to be more complicated, but the main thing here is proper adherence to the entire process.

And to master the intricacies of baking this treat, it is advisable to use recipes with photographs of finished products. Buns in the oven, the recipe with photos of which you like more, most likely will turn out better for you.

For high-quality production of any buns, be they buns with sugar in the oven, yeast or plain, butter or kefir, our recommendations will help you:

When making buns from sweet dough, the filling should not be too sweet;

Before preparing the buns, you must carefully measure the required amount of ingredients;

For this type of baking, the flour should be sifted and the milk should be heated;

The filling should not be too liquid, because... it may leak during baking;

It is recommended to leave the prepared sweet buns from yeast dough for some time in a warm place without drafts, the dough will acquire the correct consistency and structure;

It is advisable to let products made with yeast dough rise several times;

To prevent the dough from sticking to your hands, add a little vegetable oil to it;

If the dough is difficult to roll out, you can take a glass bottle with cold water instead of a rolling pin - the dough will roll out much easier;

To prevent the buns from burning while baking in the oven, it is recommended to pour a little salt under the pan. If the buns start to burn, you can cover them with damp paper.

We dilute the yeast in warm milk and sugar and let it sit until a “cap” forms. Add melted butter and cooled to room temperature.

Sift the flour into a large bowl, add salt. Gradually add flour to milk mixture. Knead into a homogeneous, soft, smooth dough (add a couple extra tablespoons of flour if necessary).

Place the dough in a bowl, cover and let stand in a warm place for 30-40 minutes - during this time the dough should double in volume.

Knead the finished dough and divide into 8 parts. From each we form a ball and press it with the palm of our hand. Place on a baking sheet.

Let the buns rest for another 40 minutes, covered with a towel. Place a glass in the center of each spaced bun and press down to create an indentation for the filling.

Brush the bun with beaten egg.

For the filling, mix sour cream with starch and sugar.

Put 1 tbsp. into the cavity of the bun.

Place in an oven preheated to 220 degrees and bake for 18-20 minutes until done.

Cool and serve.

Bon appetit!

Sour cream buns with a delicious golden brown crust are the lightest and airiest of yeast doughs. They can be prepared with raisins, nuts, cinnamon or other additives to suit your taste. Yeast dough takes a long time to prepare, but baked goods from it have a special aroma and delicate texture...

Ingredients

• dry yeast - 1 tbsp. l.__NEWL__
• water at room temperature – ½ tbsp.__NEWL__
• eggs for dough – 2 pcs. and 1 protein__NEWL__
• eggs for brushing – 1 yolk__NEWL__
• sour cream – 100 g__NEWL__
• butter – 100 g__NEWL__
• granulated sugar – 100 g__NEWL__
• flour – 200 g.__NEWL__

This amount of product makes 10-12 buns the size of a fist.

Yeast dough requires butter, so first of all we take it out of the refrigerator and leave it on the table to soften. Only after this will we start preparing the dough. Pour dry yeast into a deep bowl with warm water, add 1 tsp. sugar and leave on the table or in a larger bowl with warm (up to 40 degrees) water. The windows must be closed to prevent drafts. After 20 minutes, a thick foam cap will appear on the dough.

Now you need to knead the dough. Don't make the buns too sweet or add too many eggs, as the dough may not rise. It is better to leave some of the sugar and sprinkle it on top of the baked goods. Mix eggs, sugar, sour cream and butter. Then pour out the dough and mix.

Flour must be added gradually and be sure to sift it. It is better to knead the dough with your hands and in a good mood. Then the buns will turn out especially tasty. As soon as the dough stops sticking to your hands, you need to form a bun out of it and hit it on the table 2-3 times so that oxygen displaces carbon dioxide from it. Place in a large bowl, cover with a towel and leave the bun in a quiet, warm place.

After 2 hours the dough will increase significantly in size. If, after pressing with your finger, the fingerprint does not fill within 5 minutes, then the dough is ready for rolling out.

We quickly form buns from it, trying not to disturb the structure of the dough. Place them on a parchment-lined baking sheet away from each other so that they do not stick together into a solid mass during baking. Grease with yolk and sprinkle with sugar. Let the buns rest.