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Yeast buns made from kefir decorated with sour cream have a very pleasant and beautifully sweet-and-sour taste. Once you try them, you’ll make them at home all the time. The buns are not only delicious, but also look very nice – every guest they are offered to will surely want to take the recipe from you. And here it is…
What you will need for the yeast buns with sour cream
The preparation of the buns is done in two steps, which include making the dough and preparing the filling. For the dough you will need the following ingredients:
- 0.5 l milk
- 1/4 cup kefir
- 1 egg
- 1 teaspoon of vanilla sugar
- a pinch of salt
- 1 and ½ tablespoons of granulated sugar
- 4 g dry yeast
- 50 g butter
- 300 g plain wheat flour
- egg for brushing the buns
- powdered sugar for sprinkling
For the preparation of the filling you will need these ingredients:
- 1 glass of sour cream – 1 glass
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla sugar
- ½ teaspoon starch
Preparation of the filled kefir buns
The buns are then prepared according to the following procedure:
- In a bowl mix the yeast and sugar, pour over with a little warm milk and let rise for 10 minutes.
- Melt the butter in a small saucepan and let it cool slightly.
- Put the remaining sugar, vanilla sugar and salt into a bowl, add the egg, beat lightly and pour in the kefir and the risen yeast. Mix everything lightly again.
- Sift the flour into a deep bowl and make a well in the middle. Pour the prepared mixture into the well and mix well.
- Add the cooled butter and knead the dough – the right non-sticky consistency should be reached after about 10 minutes of kneading.
- After kneading, place the dough in a clean bowl greased with butter and let it rise for 1.5 hours.
- Divide the risen dough into several equal parts and form balls from them.
- Prepare a baking sheet with baking paper, place the balls on it and make a depression for the filling in each one or spread them into larger patties. There should be 3-4 cm spacing between the pieces.
- Cover with plastic wrap and let them rise for another half hour.
- Prepare the filling by mixing the sour cream and sugar (both powdered and vanilla). Mix the mixture until the sugar dissolves, then add the starch.
- After the final rise, create depressions on the dough rolls using a larger glass with the bottom greased with vegetable oil.
- Brush the edges of the rolls with the beaten egg and portion the filling into the created depressions.
- Bake for approximately 25 minutes in an oven preheated to 190 °C.
- After baking, let the buns cool and sprinkle them with powdered sugar.
