If sour cream remains in the refrigerator, and there is nothing for tea, then you can use this recipe and make blueberry-sour cream buns. You can use whatever berries you have in place of blueberries. These buns are not very sweet, but soft and fluffy. The amount of sugar can be increased if desired. But it should be remembered that the more sugar there is in the dough, the "sandier" they will be.
It is necessary
- For 12 pieces:
- - 2 cups of flour;
- - 1/4 cup sugar;
- - 2 teaspoons of baking powder or baking powder;
- - 1/2 teaspoon of salt;
- - 120 g unsalted butter;
- - 1 1/2 cups blueberries
- - 1 egg + 1 yolk;
- - 200 g of fatty sour cream;
- - 1 1/2 teaspoons of vanilla extract or vanillin on the tip of a knife;
- - a little sugar for sprinkling.
Instructions
Step 1
Turn on the preheat oven to 170 ° C. Combine flour, sugar, baking powder, and salt in a large bowl.
Step 2
Cut the butter into small cubes.
Step 3
Add chopped butter to a bowl with flour, mash the pieces of butter and flour with your hands until it turns into small crumbs.
Step 4
Beat 200 g sour cream, 1 egg and vanillin with a mixer.
Step 5
Pour the sour cream and egg mixture into a bowl of flour. Knead the damp dough. It doesn't have to be tight.
Step 6
Pour blueberries into the dough, mix gently. Don't crush the berries. If it is not possible to use blueberries, you can take any other berries, even frozen ones.
Step 7
Place the dough on a floured surface. Divide into 2 circles 15 cm in diameter, 1.5 cm thick. Cut each circle into 6 more pieces.
Step 8
Place the triangles on a parchment-lined baking sheet. Sprinkle sugar on top.
Step 9
Bake buns in preheated oven for 25 minutes until pale golden brown. Check readiness with a toothpick. The rolls are served warm.
