Russian Thin Sour Cream Buns–Lepeshka Smetannaya

Yeast thin bun in a round shape, with evenly spaced holes on the surface – here is the official description of the wonderful bake from my childhood. Soft, with a glossy crust, slightly sour flavor and creamy taste. Great for breakfast peanut-butter-and-jam sandwiches. I made smaller buns in half portions. Recipe inspired by ГОСТ (set of technical standards in USSR) and adapted by Chuchelka. In the original recipe sponge is used, but the one I used is simple and more suited for home baking.

Russian Thin Sour Cream Buns–Lepeshka Smetannaya

Yield: 8 servings

2 cups all-purpose flour
1/4 cup water + 1-2 tbsp. more
2 tbsp. sugar
3/4 tsp. dried yeast
1/2 tsp. salt
1/4 cup. sour cream (low fat works well)
3 tbsp. butter (I used yogurt spread)
1 egg yolk for glazing

Russian Thin Sour Cream Buns–Lepeshka Smetannaya

Combine all ingredients together and knead about 10-15 minutes for soft dough. Let rise to double size. Bread maker can be used.

Divide dough into 8 equal pieces (original buns weight is 100 grams). Shape dough into smooth balls, and place on a greased baking sheet. Flatten, make holes (I used drinking straw and bamboo skewers). Glaze with egg yolk. Cover, and let rise in warm place for 25 to 30 minutes.

Bake in preheated (350F) oven for 15 minutes, or until golden brown.

Russian Thin Sour Cream Buns–Lepeshka Smetannaya

1 serving  is about 157 calories

Russian Thin Sour Cream Buns–Lepeshka Smetannaya
Russian Thin Sour Cream Buns–Lepeshka Smetannaya

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