Rezniki in sour cream

Category: Bakery products
Kitchen: Belarusian
Rezniki in sour cream

Ingredients

For dough
pressed yeast 18 gr.
sugar 1 tsp
wheat flour 1 tbsp. l.
kefir 50 ml.
water 50 ml.
For the test
dough all
egg 1 PC.
sugar 1-2 tbsp. l.
salt 1/4 tsp
water 50 ml.
kefir 50 ml.
wheat flour 400 - 450 gr.
softened butter 1 tbsp. l.
raisins 50-70 gr.
For filling
sugar 4-5 st. l.
sour cream 0.7 l.
vanillin to taste and desire

Cooking method

  • Small buns made from yeast dough, aged or baked in sour cream, which are traditionally prepared in our area at Radonitsa, but you can also cook them on ordinary days. These buns are sold in stores, but you can easily bake them yourself at home.
  • First, prepare the dough, mix all the ingredients (we take warm water) and keep in a warm place for about 10 minutes (until lush foam).
  • To prepare the dough, add all the ingredients to the dough and knead in the KhP on the "Dough" program until a steep bun (flour leaves up to 500 gr.) You can knead the dough with a food processor or by hand. If we knead in HP, then we expect the end of the program, if in another way, we keep the dough in a warm place until it triples.
  • Rinse the raisins and steam them with boiling water, squeeze them well and mix in the dough. Divide the dough into 3-4 parts, roll it into bundles about 3-5 cm thick, cut them with a knife (I cut with a silicone spatula) into 2-3 cm pieces.
  • We spread the pieces of dough on a baking sheet sprinkled with flour, bake in the oven until golden brown at a temperature of 170C.
  • Mix sour cream with sugar, you can add vanillin, and then there are options:
  • - pour sour cream sauce on the still hot butters, keep on the table for about an hour, mix, put in the refrigerator for a day;
  • - we wait until the butters cool down, fill with sour cream sauce, stand for a couple of hours on the table, mix, put in the refrigerator for at least a day;
  • - fill the cutters with sour cream sauce and heat in the oven for about 15 minutes, then you can serve it hot right away or eat it cold later.
  • Rezniki in sour creamRezniki in sour creamRezniki in sour cream Rezniki in sour cream
  • Bon Appetit!

The dish is designed for

1 kg

Time for preparing:

2 hours + day

Cooking program:

HP + oven

Note

Personally, I prefer butchers cooked in the second way - that is, cold in a cold pour, after a day of standing, I spill them a little more sour cream and sprinkle with sugar. Delicious

Mikhaska
Teen! Oh, and I ate that! Well, sooooo delicious! How soulful this Belarusian cuisine is! There are no ladies' forces!
V-tina
Irochka, we also love this dish very much Unfortunately, I can not unequivocally attribute the butchers to the Belarusian cuisine, since there are almost no mentions of them anywhere, but the fact that it is certainly tasty, quite simple and not troublesome is for sure, but also specifically in our I would classify this dish as a ritual one, I think - quite deservedly, because in front of Radonitsa every time I see a rush in the shops - they buy out packets of cutters (they are sold in the store as "Pyshki")
Quote: Mikhaska
How soulful this Belarusian cuisine is! There are no ladies' forces!
Thank you dear for the kind words
Mikhaska
Where I ate, Tinochka, locally and call it ... I think I understand what is the reason for your clarifications ... But, as for me, I have not seen such yummy anywhere, except in Belarus ... And I will call this dish Belarusian.
I'm sure this fact won't upset you in any way!
V-tina
Quote: Mikhaska
so yummy so much I have not seen anywhere, except in Belarus ...
we even treated the Italians with this dish somehow, well, they really liked it
Quote: Mikhaska
I'm sure this fact won't upset you in any way!
nope, won't upset
Tusya Tasya
What a soulful dish! It's a pity there is no flour, otherwise I would go to knead the dough right now. Tina, what syllable is stressed?
V-tina
Natasha, resins
formochka
Tina, Thank you very much!
Yesterday I cooked it, it turned out a lot and such "oak" ...)))) But I understood why they had to be soaked in sour cream!
They spent the night in the refrigerator (I used the second coating option), but in the morning I started to carry them first))))
During the day, too, I can only hear how the refrigerator opens and the lid of the dish with the fittings bangs out)))). In short, by the end of the day a couple of things will probably remain))). yummyaaa !!!
V-tina
Quote: formochka
and such "oak" ...))))
Veronica, overexposed, probably a little, I love them so much right out of the oven, but a little rubber, of course
Quote: formochka
I hear the refrigerator open and the lid of the dish with the plugs clangs)))). In short, by the end of the day a couple of things will probably remain)))
: girl_claping: I'm very glad that I liked it, I'm now going to cook them just according to the third option - I'll show you later how it looks


Added Sunday 15 May 2016 14:54

these are the ones obtained according to the third option (sour cream curled up, though for some reason, although it was fresh) - very tasty, with a caramel flavor
Rezniki in sour cream
V-tina
I cooked on Saturday, we love it very much, but there was no time
Rezniki in sour cream

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers