Ingredients:
For the Dough:
700g plain flour
30g fresh yeast
250ml milk
3 eggs
250ml milk
135g sugar
130g butter, melted and cooled
1/2 tsp salt
For the Sour Cream Filling:
250ml sour cream
4 tbsp butter, melted
4 tbsp plain flour
2 tbsp sugar
1 egg, beaten with 1 tbsp milk, to glaze
Method:
Warm the milk to body temperature and dissolve the yeast in this. Beat in 100g of the flour until the mixture is smooth then cover with a cloth and set aside in a warm place for about 20 minutes, or until the surface is covered with bubbles.
In a bowl whisk together the eggs and sugar until pale and creamy then beat in the melted butter followed by the eggs, the milk and yeast mix and the salt. Now add the flour, a little at a time, working into the dough until smooth. Continue adding flour until the resultant dough is no longer sticky.
Knead the dough thoroughly for 20 minutes, shape into a bowl then place in a bowl, cover and set aside for about 80 minutes, or until doubled in volume. After this time, knock the dough back then knead once more for about 10 minutes.
Divide the dough into about 16 equal portions and shape these into buns. Form a hole in the centre with your thumb and place on a greased baking tray. Cover lightly with a cloth and set aside for 20 minutes. After this time brush the tops of the buns with the beaten egg.
In the meantime, whisk together the sour cream, melted butter, plain flour and sugar to form the filling. Spoon this mixture into the holes in the buns then transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until golden brown on top and cooked through.
Allow to cool before serving (best served slightly warm).
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