How many tasty, do not count! Freshly baked shanezhki, but with fresh milk - for me it is the taste of childhood. White, very rich, with sour cream sauce. So sweet that the composition of the dough is even a little bit like culicinae
|Cooking time -||Number of servings -|
Melt butter, add salt and sugar and grind well.
Then add eggs, stir.
Then the flour with the yeast and milk.
Knead the dough. It should first be a little sticky, but after kneading does not stick.
Put the dough in a clean bowl, cling film and leave to come here for an hour and a half in a warm place. The dough should approximately double in volume. Ebonite it and leave to rise once more.
The finished dough divide into 12 balls.
Place on a baking sheet, a little prelucrate palm and let it go for 20 minutes.
Make a sauce. Oil shall pound with sugar.
Add flour and sour cream, mix up.
Approached shanezhki smear the sauce across the surface.
Bake at 190 degrees until tender. Well under a towel for half an hour.