Author Topic: Pomaranchovy Smytanovi Bublyky / Orange Sour Cream Rings  (Read 7659 times)

Olga Drozd

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Pomaranchovy Smytanovi Bublyky / Orange Sour Cream Rings
« on: April 04, 2012, 06:49:29 PM »
Ukrainian - Pomaranchovy Smytanovi Bublyky / Orange Sour Cream Rings

These are not too sweet crispy delicate pastry rings. Best eaten the day they are made for the flaky texture.  Delicious the next day when they becomes softer. The dough is very easy to roll out.

1 Tablespoon active dry yeast
1/4 cup warm water (105 to 115 F.)
1 Tablespoon sugar
1/4 teaspoon powdered ginger

2 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cut into small pieces
2 egg yolks - beaten
1/2 teaspoon vanilla extract
1/2 teaspoon grated orange rind
1/2 cup sour cream

1/4 cup butter, melted - divided
1/4 cup sliced almonds - divided
Confectioners' sugar for dusting

ORANGE FILLING


1/2 cup sugar
1 Tablespoon grated orange rind

GLAZE:

2 egg whites beaten with 2 teaspoons water


Sprinkle yeast over the water in a medium bowl.  Add sugar and ginger.  Let stand until yeast is soft -- about 5 minutes.

In large bowl of electric mixer,
stir together flour and salt.  Using your finger tips or pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Set aside.

To the yeast mixture add beaten egg yolks, vanilla, grated orange rind, and sour cream, beat until blended.  Gradually add yeast mixture to flour mixture. Beat with the electric mixer using the paddle until flour is evenly moistened. (If you don't have a mixer than use a wooden spoon.)

Turn dough out onto a floured board and knead just until smooth: divide dough into two equal portions and shape each dough half into a flattened rectangle.

Wrap each dough half in plastic wrap and refrigerate overnight.

Roll one portion of dough out on a floured surface into a 12 by 18 inch rectangle.

Brush with half of the 1/4 cup melted butter, then sprinkle with half of the filling.

Grease baking sheets OR better still line pans with greased parchment paper for easier removal of the bublychky.

Fold the 12 by 18 inch rectangle in half crosswise, making a 9 x 12 inch rectangle. Cut into 1 X 9  inch strips.  Place one end of each strip on a greased baking sheet. Holding that end in place, twist from opposite end and form into a ring; moisten and pinch ends to seal to form a ring. Repeat with the rest of the strips.

Remove the other half of the dough from the refrigerator and repeat procedure as above.

Cover rings lightly with parchment paper and let stand until they look puffy about 25 to 30 minutes. 

Preheat oven to 350 F.

Beat the egg whites with the water and brush rolls lightly with the egg white mixture.  Sprinkle with almonds.

Bake until rings are golden brown (20 to 25 minutes).  Transfer to wire racks.  In a sieve add confectioners' sugar and lightly dust warm rolls. Makes 2 dozen small rings.

Orange Filling:  In a small bowl thoroughly combine sugar and orange rind, crushing orange rind with a spoon to release oils.
« Last Edit: April 07, 2012, 08:25:09 PM by Olga Drozd »