Oven-Baked Sour Cream Cakes

Lush, appetizing, made from simple ingredients, the most delicious! Sour cream flatbreads are well remembered by those who were born and raised in Soviet times — they were sold in all bakeries. Soft, fluffy, rich, incredibly tasty! This recipe will help you prepare them at home in the oven.
cook time: 4h
Lucas Halstead
Oven-Baked Sour Cream Cakes

Nutrition Facts (per serving)

323
Calories
10g
Fat
45g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Wheat flour 500 g
Water 140 ml
Dry yeast 5 g
Sour cream 100 g
Butter 75 g
Sugar 75 g
Salt 5 g

For lubrication:

Egg yolks 1 pc

Recipe instructions

Step 1

Step 1
How to make sour cream cakes in the oven? Prepare your food. If possible, use as much fat as possible for sour cream. Choose high-quality butter that complies with GOST. Dairy products should be warm, but since the dough will rise for a long time, remove it from the refrigerator before kneading it.

Step 2

Step 2
Take a large bowl and pour warm water into it. The water should be warm, not hot. Yeast will dissolve in it and will die in a hot environment. The optimal temperature is 37-38 degrees. Pour the yeast into the water, stir and leave for 5 minutes. During this time, they will be saturated with moisture and dissolve more easily in water. After 5 minutes, stir the water again, you will see how easily the yeast disperses in it.

Step 3

Step 3
Start pouring flour into a bowl of water. Take flour from the total mass. The dough may require different quantities. It’s better to pour a few tablespoons at a time and mix. The dough should become the consistency of thick oatmeal; it will not flow from the spoon, but fall from it in one piece. I used 6 tablespoons of flour.

Step 4

Step 4
Cover the bowl with a lid, towel or film and place in a warm place to proof. The dough will first bubble, rise, and then fall. This will mean that she is ready to go. It took me 2 hours.

Step 5

Step 5
This is how the dough should turn out. The photo shows that it rose and then sank.

Step 6

Step 6
When the dough is ready, take another bowl and sift the remaining flour into it. Add sugar and salt to it, stir.

Step 7

Step 7
Add soft butter and sour cream.

Step 8

Step 8
Using your hands, rub the flour together until it becomes crumbly.

Step 9

Step 9
Pour the resulting crumbs into a bowl with the dough. Knead the dough. At this stage, you donʼt need to knead it too much, just mix the ingredients well. If the dough turns out too liquid, add flour. Too dry — water. The dough should come together into a ball, become quite stiff, but still remain soft. It will not yet be uniform in consistency, but it will stop sticking to your hands. Cover the bowl again and leave for 20 minutes.

Step 10

Step 10
After this time, the flour will completely absorb all the moisture and the dough will become much easier to work with. That is why it is left to “rest” before the final batch. Place the dough on a board sprinkled with flour and knead until smooth and homogeneous. You will have to knead for a long time, about 10 minutes. Then I didn’t add more flour, the dough behaved perfectly without it.

Step 11

Step 11
Make a ball out of the dough.

Step 12

Step 12
And put it back into the bowl. Cover it and leave it to rise for 1 hour.

Step 13

Step 13
In an hour the dough will double in size.

Step 14

Step 14
Divide it into 8 equal parts.

Step 15

Step 15
Roll each part into a ball. How to do it? Take a piece in your palm and begin to gather its edges towards the center, as if collecting it into a knot. Then turn it over and roll it in your palms several times. Place the finished balls on a board, cover with film or a towel and leave to rest for 5 minutes.

Step 16

Step 16
Then roll each ball into a round cake about 1.5 cm thick. The dough is absolutely not sticky; there is no need to sprinkle the board with flour.

Step 17

Step 17
Place the finished tortillas on a baking sheet lined with parchment. I got two parchments of 4 cakes each. Cover the tortillas and leave to rise for another 30-40 minutes. About 10-15 minutes before the end, turn on the oven to preheat at 180°C.

Step 18

Step 18
Five minutes before the end of the proofing time, make punctures in the flatbreads in a random pattern. I used a toothpick.

Step 19

Step 19
Take the yolk, lightly beat it with a fork and brush the top of the cakes with a pastry brush.

Step 20

Step 20
Bake the cakes in the oven at 180°C, top-bottom mode, until golden brown. Mine took 20 minutes to bake. I baked in batches, first one, then the second. The second ones baked a little faster. Remove the finished cakes from the baking sheet, cool slightly and serve.

Step 21

Step 21
The flatbreads are good both warm and cold. They donʼt go stale for quite a long time because they donʼt contain eggs. Bon appetit!

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