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Smetanniki – recipe for delicious Russian sour cream buns

Smetanniki – recipe for delicious Russian sour cream buns

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Heavenly fluffy and so creamy taste the popular Russian sour cream buns smetanniki. With the golden edge of yeast dough and the light yellow sour cream filling in the middle, they are a sweet eye-catcher on the dining table. Whether for dessert, breakfast or snacking in between – your loved ones are guaranteed to be delighted by the sour cream buns. By the way, they are very easy to make. You can find a detailed recipe for Russian sour cream buns smetanniki with exact quantities and step-by-step instructions here at the very bottom.

What are smetanniki?

Smetanniki (singular smetannik) are Russian sweet yeast buns filled with sour cream. They are also called vatrushki with sour cream filling. This is because they actually look like classic vatrushka with tvorog filling: round mini cakes with the filling visible in the middle. The sour cream buns were very common during the Soviet period and were offered in bakeries, school and university canteens. But even after that they remained in the assortment of many Russian bakeries and canteens. By the way, the word “smetannik” comes from the Russian word “smetana”, which translates as “sour cream”.

Smetanniki

Fluffy yeast dough and creamy sour cream filling

Fluffy yeast dough and creamy sour cream filling combined in these Russian buns make a heavenly treat. The sour cream buns taste very airy, soft, moist and tender. Thanks to vanilla, they are also incredibly aromatic. Not without reason, however, they were and are so popular in Russia.

Idea: add fruit to sour cream buns

By the way, you can make the Russian sour cream buns in a fruity version. Just mix some berries into the sour cream filling and fill the buns with it. In summer, you can use fresh fruit. In winter, you can also use frozen berries. You don’t have to defrost them beforehand. With fruit sour cream filling you get fruity creamy smetanniki.

Russian sour cream buns

For breakfast, dessert or take away

Smetanniki can be served in many ways. You can serve them for breakfast, among other things. The sweet sour cream buns are also perfect for dessert after a meal with a cup of tea or coffee. You can snack on them in between meals when you feel a little hungry. In addition, smetanniki are great to take away, for example, to work or university.

Russian sour cream buns are most delicious right after baking. Let them cool just a bit at first so you don’t burn yourself. But even in the next few days they are still delicious. You can enjoy them cold or warm them up briefly in the oven. Store the sour cream buns in an airtight container, such as a lunch box, in the refrigerator to keep them fluffy and soft. You can store them for about 3 – 4 days.

These smetanniki are

  • creamy,
  • fluffy,
  • moist,
  • soft,
  • not too sweet,
  • aromatic,
  • incredibly tasty,
  • with delicate sour cream filling,
  • ideal for breakfast, dessert, as a snack and to go,
  • delicious hot and cold,
  • a little eye-catcher on the dining table,
  • easy to make with common ingredients.

Vatrushka with sour cream filling

Russian sour cream bun recipe

The sour cream bun recipe is quite easy. You just need to allow enough time for making, as the yeast dough needs to rise. Here you can get a rough idea of how the making of smetanniki goes, and what you need for the recipe. As always, you can find the exact quantities and step-by-step instructions for making the Russian sour cream buns smetanniki here below in the box recipe.

For the yeast dough you need lukewarm milk, eggs at room temperature, sugar, soft butter, flour, yeast, a little salt and vanilla. For the filling you need sour cream, butter, egg, sugar, flour and vanilla sugar. First make the pre-dough with milk, yeast, a little sugar and a little flour and let it rise briefly. Then add the rest of the ingredients, except flour, to the pre-dough. Then add the remaining flour little by little and knead everything into a soft dough. The dough must rise for a while. Then form small balls and let them rise again. In the meantime, you can make the sour cream filling. First, mix all the dry ingredients, then add the egg and butter and mix with the sour cream. Now you make cavities in the dough balls and fill them with the sour cream filling. Now put the smetanniki in the oven to bake. And ready!

Sweet buns with sour cream filling

How to make Russian sour cream buns: tips and tricks

  • Instead of fresh yeast you can also use dry yeast. For the recipe below you need 8 g of it.
  • Milk for the dough must be lukewarm, eggs and butter must be as warm as room temperature.
  • To give the yeast dough the right consistency, add the last portion of flour little by little. The amount of flour specified in the recipe may vary. The dough must be soft and somewhat sticky. It should not become too firm.
  • Be sure to knead the yeast dough for 8 – 10 minutes so that it becomes elastic, less sticky, and tastes soft and fluffy after baking.
  • It is important to let the dough rise in a warm place. To do this, place the mixing bowl with the dough on the second shelf from the bottom of the oven (do not turn on the oven) and put a small bowl with hot water on the bottom of the oven (keep the oven door closed). This way you will create an ideal climate for the yeast dough – with enough heat and humidity.
  • To prevent the yeast dough from sticking to your hands while you are working with it, you can grease your hands with vegetable oil beforehand.
  • You can also make larger buns and less of them.
  • You can adjust the amount of sugar for the filling to taste, depending on how sweet you like the sour cream buns.

Have you made smetanniki according to this recipe? I’m looking forward to your results, your star rating and your comment here below on how you liked and succeeded with the Russian sour cream buns.

Got an appetite for more sweet buns made with yeast dough? Also try:

Smetanniki (russische Schmandbrötchen)

Smetanniki (russische Schmandbrötchen)

Himmlisch fluffig und so cremig schmecken die beliebten russischen Schmandbrötchen Smetanniki. Mit dem goldenen Rand aus Hefeteig und der hellgelben Schmandfüllung in der Mitte sind sie ein süßer Hingucker auf dem Esstisch. Ob zum Nachtisch, Frühstück oder zum Naschen zwischendurch – deine Lieben werden von den Schmandbrötchen garantiert begeistert sein. Sie sind übrigens nach diesem Rezept sehr einfach zu backen.
Prep Time 1 hr 20 mins
Cook Time 20 mins
Gehzeit 1 hr 40 mins
Course Frühstück, Nachspeise
Cuisine Russisch
Servings 12 Stück

Ingredients
  

für den Teig

  • 125 ml Milch (lauwarm)
  • 1 Ei und Eiweiß von 1 Ei (zimmerwarm)
  • 60 g Zucker
  • 25 g Butter (zimmerwarm)
  • ca. 400 g Mehl
  • 25 g Frischhefe
  • 1/3 TL Salz
  • Vanille

für die Füllung

  • 250 g Schmand (zimmerwarm)
  • 50 g Zucker
  • 25 g Butter (zimmerwarm)
  • 1 Ei (zimmerwarm)
  • 15 g Mehl
  • 8 g Vanillezucker

zum Bestreichen

  • Eigelb von 1 Ei (zimmerwarm)
  • 1 EL Wasser (zimmerwarm)

Instructions
 

Zubereitung des Teiges

  • Löse 1 EL Zucker (aus der angegebenen Gesamtmenge) und Frischhefe in lauwarmer Milch auf.
  • Gib 120 g Mehl dazu, rühre es um, decke es mit einem Handtuch zu und lass den Vorteig an einem warmen Ort 20 Minuten gehen.
  • Verrühre weiche Butter, den restlichen Zucker, Ei und Eiweiß, Vanille und Salz, gib es zum Vorteig und rühre es zu einer homogenen Masse um.
  • Gib portionsweise, nach und nach die restlichen ca. 280 g Mehl dazu und und knete es zu einem weichen, etwas klebrigen Teig. Knete den Teig anschließend ca. 10 Minuten durch, decke ihn mit einem Handtuch zu und lass ihn an einem warmen Ort 30 Minuten gehen. Knete ihn danach kurz durch und lass ihn weitere 30 Minuten gehen.
  • Teile den Teig in 12 gleich große Stücke, forme jedes Stück zu einer Kugel und verteile die Kugeln auf ein mit Backpapier ausgelegtes Backblech, lass dabei genug Abstand zwischen ihnen. Lass die Teigkugeln an einem warmen Ort 20 Minuten gehen.

Zubereitung der Füllung

  • Vermische Mehl, Zucker und Vanillezucker.
  • Gib Ei dazu und verrühre es zu einer homogenen Masse.
  • Gib weiche Butter dazu und verrühre es wieder.
  • Gib die Ei-Butter-Mischung zu Schmand und verrühre es zu einer homogenen Masse.

Zubereitung der Smetanniki

  • Mach in jeder Teigkugel eine Mulde, indem du mit dem Boden vom Trinkglas (oder einem ähnlichen Gegenstand mit einem flachen, runden Boden), wälze ihn dabei vorher in Mehl, mittig den Teig andrückt und dabei einen ca. 1,5 - 2 cm breiten Teigrand stehen lässt.
  • Verrühre Eigelb mit 1 EL Wasser und bestreiche den Teigrand damit.
  • Gib in die Mulden von den Brötchen je ca. 2 TL Schmandfüllung und backe die Smetanniki im vorgeheizten Backofen bei 180 °C Ober- und Unterhitze ca. 20 Minuten.

Notes

  • Statt Frischhefe gehen auch Trockenhefe. Für das Rezept braucht man 8 g davon.
  • Damit der Teig die richtige Konsistenz bekommt, die letzte Portion Mehl nach und nach hinzufügen. Dabei kann die angegebene Mehlmenge abweichen. Der Teig muss weich und etwas klebrig sein. Er darf nicht zu fest werden.
  • Damit der Hefeteig nicht an den Händen kleben bleibt, während man damit arbeitet, kann man die Hände vorher mit Pflanzenöl einfetten.
  • Die Zuckermenge für die Füllung kann man nach Geschmack anpassen.
  • Beachte die ausführlichen Tipps und Tricks zum Backen der russischen Schmandbrötchen Smetanniki oben im Beitrag.
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