Belarusian sour cream

Belarusian sour cream

Category: Bakery products

Kitchen: Belarusian

Ingredients
For the test:
Fresh yeast	25-30 g
Sugar	170 g
Milk	250 ml
Eggs	3 pcs.
Butter	130 g
Salt	1/4 tsp
Flour	4-5 st.
For sour cream filling:
Sour cream	12 Art. l.
Melted butter	4 tbsp. l.
Sugar	2 tbsp. l.
Flour	4 tbsp. l.
Vanilla sugar	1 sachet
Egg for greasing buns	1 PC.

Cooking method

• Yeast and 1 tsp. we dilute sugar in warm milk. Add 1/3 cup flour and knead the dough. We leave for 10-15 minutes.
• Beat eggs a little with sugar and add melted and chilled butter to them.
• Sift flour.
• Add half of the egg-oil mixture and a part of the flour to the dough. Mix. Add the other half of the egg-oil mixture, most of the flour (look at the thickness of the dough) and salt. Knead the dough until elastic and leave to rise for half an hour.
• Cooking the filling.
• Combine sour cream with sugar, vanilla, flour and butter. Knead until smooth
• Divide the finished dough into 24 parts.
• Roll each piece into a ball and put it on a baking sheet covered with baking paper at a distance of 4-5 cm.
• Let the balls come up for 5-10 minutes, then, with the bottom of the glass, we make indentations in the risen buns. Dip the bottom of the glass in flour.
• We coat the edges of the sour cream with an egg, put the sour cream filling in the middle.
• Bake for about 25 minutes at 180 ° C until tender.
• 

The dish is designed for

24

Time for preparing:

1 hour

Good recipe, fast and no doubt delicious, thanks, I took it in!

To your health. I am sure she will like it.

oooh, these are my favorites - gentle and just melt in your mouth! Thanks for the reminder, I haven't cooked for a long time

Excellent recipe and awesome sour cream. Toka bothered me with the question: why are there no Russian sour cream producers?

and that there are no Russian sour cream producers?

here you know what

Fog, maybe there are.
But I don't know the recipe)))

And this recipe has been used in Belarus for many decades.

[mka]

And this recipe has been used in Belarus for many decades.

this phrase always confuses me ... and where am I?
mka, in Belarus, everyone has different recipes for sour cream
I would not introduce them to Belarusian cuisine

[Tumanchik]

Tumanchik, I also lived in Belarus almost all my life and only there I ate such pastries.
I think that sour cream is a Belarusian pastry.
By the way, borscht recipes are also different for everyone)))
Of course, the recipes will be different, since each housewife has her own nuances of cooking and dough and filling. But this is how any housewife prepares any dish, bringing her little secrets.

[mka]

mkaMarina, do not be offended, but I eat such sour cream in the Urals. True, my grandmother (an old believer, by the way), who taught me how to make them, called such concoctions shanezhki. And I think that Tumanchik, I just wanted to say that this dish is international. (And delicious!). Thanks for the recipe. Reminded. Right tomorrow I’ll make these sour cream pan (or shanezhkas), or ... (but who cares what you call it), in short, yummy. Thanks again for the reminder!

Namesake, I'm not offended.
You rightfully eat shanezhki, and in Belarus - sour cream.
In the same way, we eat dumplings, in China - wontons, dim sum and gyoza, in Italy - ravioli, in the Caucasus - khinkali, in Asia - manti, in Korea - mandu. And everyone who exhibits these recipes can rightfully call them by the name of the country.

No offense.

[Sour cream is considered a traditionally Russian dish. However, an open pie with sour cream filling ("Tatar sour cream", aka "Kazan sour cream" and "kaymak peremyach") is a Tatar cuisine dish (traditionally, however, it is prepared not with sour cream, but with kaymak).]

I also lived in Belarus almost all my life and only there I ate such pastries.

and this does not at all determine the belonging of the dish to the Belarusian cuisine.

Added Sunday 24 Apr 2016 07:01 PM

And everyone who exhibits these recipes can rightfully call them by the name of the country.

why do you think so?
it turns out that if I bake pancakes for a hundred years according to my own recipe while living in Belarus or sauerkraut according to my grandmother's old recipe, are these Belarusian recipes?
maybe a grandmother looked at it at a Ukrainian woman a hundred years ago?

Added Sunday 24 Apr 2016 07:01 PM

By the way, borscht recipes are also different for everyone)))

here is the confirmation.
well, but generally laugh:
From Wikipedia, the free encyclopedia

Sour cream is a confectionery flour product. It can be a cake based on sour cream dough or a thin yeast dough cheesecake stuffed with sour cream. The traditional recipe uses fresh sour cream as a filling. In addition to the main ingredients, sour cream can also include raisins, almonds, sweet spices, jam, condensed milk, lemon peel; there are options for making chocolate sour cream.

Sour cream is considered a traditionally Russian dish. However, an open pie with sour cream filling ("Tatar sour cream", aka "Kazan sour cream" and "kaymak peremyach") is a Tatar cuisine dish (traditionally, however, it is prepared not with sour cream, but with kaymak). A similar open pie with sour cream (and, as a rule, with shortcrust pastry) is also in German cuisine (Thuringia, Hesse), it is called "schmandkuchen", Schmandkuchen.

Type of cuisine: Belarusian
Participant of the competition "Cuisines of the Nations of the World". Sour cream is the most popular buns in our country, especially among students. They were loved by my parents as students, they were popular among my students and they are still loved by modern students. Any self-respecting buffet or cookery always sells sour cream - these airy fragrant buns with delicate sour cream filling in the center! Despite the fact that they are yeast, they will not have to wait so long. Outwardly, they are very similar to cheesecakes, only the filling is not made from cottage cheese. I think you understand how delicious it is! :)
🔗
Well, even in the competition "Cuisines of the Nations of the World" sour cream is a recipe for Belarusian cuisine.
🔗 here's another.

[mka]

mka, very good!!!
And if not in spoons, then how much sour cream? Because for me, counting 12 spoons is almost an impossible task, I get confused all the time and forget how many I have already put

And spoons if that with a slide?

Sour cream is the most popular buns in our country, especially among students. They were loved by my parents as students, they were popular among my students and they are still loved by modern students. Anyone respecting with

And let it be Belarusian !!!! Cho sorry or what? Ours and all!

[mka]

mka, A very interesting recipe. I'm taking it to bookmarks. Thank you! In the near future I will try to create.

Hurrah! There was a replacement for cheesecakes !!! During the holidays, I will definitely swag. And if you knead the dough in the evening and shape it in the morning ... will it work?

[Marina]

You rightfully eat shanezhki, and in Belarus - sour cream.
In the same way, we eat dumplings, in China - wontons, dim sum and gyoza, in Italy - ravioli, in the Caucasus - khinkali, in Asia - manti, in Korea - mandu.

What if my family is super-international and we all gather at the same table?
What then? Argue and understand the national or territorial affiliation of the recipe or its name? Often this is already certain and impossible to find out. It's almost like arguing about a chicken and an egg.

maybe a grandmother looked at it at a Ukrainian woman a hundred years ago?

It is possible ...
And, by the way, my grandmother also baked them, living on the Volga.

open pie with sour cream filling ("Tatar sour cream", also known as "Kazan sour cream" and "kaymak peremyach") is a dish of the Tatar cuisine (traditionally, however, it is prepared not with sour cream, but with kaymak). [/ b] A similar open pie with sour cream (and, as a rule, with shortbread dough) is also found in German cuisine (Thuringia, Hesse), it is called "schmandkuchen", Schmandkuchen.

And the recipe is very good Marina... It's really delicious!

Marina, thanks for the recipe! Taste of childhood! My grandmother used to bake such things, and also with potatoes and green onions! Delight! And we also called them shanezhkas. I have all relatives on the line of my dad from the Perm region.

[Lerele]

Lerele, at the rate of 1 tablespoon = 25 grams.I took it on top, but I don't have very large tablespoons.
Tosha, I do not know, did not try to leave the dough overnight. I like to do it immediately and quickly.

Girls, let there be international sour cream))))

[mka]

mka, when I make cheesecakes, when the bun is lifted, the curd is pushed out and falls apart. And sour cream will not flow?

No, it won't flow. This is not pure sour cream, but sour cream. In the same place, flour is added for thickening and more ingredients.

So I decided to pamper my cheesecakes. Sour cream crept over the edges during proofing. I poured a little more sugar, I thought it would not be enough for my sweet tooth. In vain, probably, with sourness it would be better. Delicious! And then I scraped the cream out of the bowl with my finger.

Thank you very much! I've baked these wonderful sour cream pots many times, our whole family really likes it.

I'm glad that you like it)))

Thank you, dear, for the delicious and loved from childhood buns! To clear my conscience, read, to fill up, I made the dough from c / z flour, reduced the sugar in the dough, but added it to the filling
I waited a little until they were chilled to try. Delicious!

[mka]

mka, oh, what delicious sour cream, I have never eaten such)))) I will definitely bake!
I'll just deal with yeast, I have dry ones, how much to put))))