Valentina's Corner
Great recipe for Uzbek Lepyoshki. Traditional Uzbek yeast buns that soft, fluffy, and delicious.
Most of us Ukrainians were raised eating bread with just about every meal, (by just about I mean every meal). Growing up, having freshly baked bread was always a must in our family. When my mother-in-law first baked these lepyoshki, I was hooked and couldn’t stop eating them. They were like nothing I had ever tasted. It was like the combination of a large bagel and fresh soft bread combined. The best part is they stay fresh so long without tasting blahh.
My in-laws lived in Uzbekistan. They come to visit us for the summer, then they returned home. I watched my mother-in-law make so many wonderful recipes. She’s the genius behind THIS amazing salad, and the Rogaliki (if haven’t tried them yet, you are REALLY missing out).
how to make Uzken lepyoshki-
- In a large bowl place the sour cream, sugar, salt, and yeast.
- In a saucepan on the stovetop warm the milk, water, and butter. The mixture should be very warm, NOT hot. If you keep it on the stovetop too long, just let it cool a bit.
- Remove milk mixture from heat and pour into the bowl. Mix everything.
- As you are mixing (with your hand or the mixer), slowly keep adding the flour.
- Once the flour is combined, form dough into a ball. Lightly flatten and cover with a lid and then a few kitchen towels to keep the dough warm. (I place foil over a bowl then the towels so the towels don’t fall into the bowl.) Let rise about 1 1/2 hours to 2 hours.
- GENTLY divide dough into four. Form dough into ball-like shapes.
- Spray a large baking sheet with cooking spray.
- On a lightly floured surface, GENTLY start pressing down into the center of the dough and pull edges out. Keep doing this until the dough is stretched to about 7”-8” in diameter. The center of the dough should be flattened and but not the edges. If you leave the dough at about 7” in diameter or a little less, the lepyoshki will be taller. If you prefer the lepyoshki flatter make them longer in diameter. You should be able to fit 2 lepyoshki onto a large baking sheet. Repeat process with remaining dough. (I sometimes make 6 small llepyoshki and kids really enjoy them. If making six small ones, three should fit on a baking sheet. Using two large baking sheets, bake all lepyoshki at ones).
- Beat egg yolk and milk for the glaze.
- With a pastry brush, apply the glaze to the tops and sides of the lepyoshki.
- Sprinkle sesame seeds or poppy seeds in the middle of the lepyoshki. Let rest and rise until they about double in size, about 30-45 minutes.
- Bake at 365°F for about 35-40 minutes. The lepyoshki should be a nice golden color and hard to the touch. Once they have cooled they will soften.
Try these other bread recipes:
Uzbek Lepyoshki
Great recipe for Uzbek Lepyoshki. Traditional Uzbek yeast buns that are so good.
Servings: 8 servings
Ingredients
- 2 1/2 cups whole milk
- 1/2 cup water
- 4 Tbsp unsalted butter
- 1/2 cup sour cream
- 1 Tbsp granulated sugar
- 1 1/2 Tbsp salt
- 1 1/2 Tbsp yeast
- 8 cups all-purpose flour, measured then sifted
Glaze-
- 1 egg yolk
- 1 Tbsp milk
- Sesame Seeds
Instructions
- In a large bowl place the sour cream, sugar, salt and yeast.
- In a saucepan on the stovetop warm the milk, water and butter. The mixture should be very warm, NOT hot. If you keep it on the stove top too long, just let it cool a bit.
- Remove milk mixture from heat and pour into the bowl. Mix everything.
- As you are mixing (with your hand or the mixer), slowly keep adding the flour.
- Once flour is combined, form dough into a ball. Lightly flatten and cover with a lid and then a few kitchen towels to keep the dough warm. (I place foil over a bowl then the towels so the towels don’t fall into the bowl.) Let rise about 1 1/2 hours to 2 hours.
- GENTLY divide dough into four. Form dough into ball-like shapes.
- Spray a large baking sheet with cooking spray.
- On a lightly floured surface, GENTLY start pressing down into the center of the dough and pull edges out. Keep doing this until the dough is stretched to about 7”-8” in diameter. The center of the dough should be flattened and but not the edges. If you leave the dough at about 7” in diameter or a little less, the lepyoshki will be taller. If you prefer the lepyoshki flatter make them longer in diameter. You should be able to fit 2 lepyoshki onto a large baking sheet. Repeat process with remaining dough. (I sometimes make 6 small llepyoshki and kids really enjoy them. If making six small ones, three should fit on a baking sheet. Using two large baking sheets, bake all lepyoshki at ones).
- Beat egg yolk and milk for the glaze.
- With a pastry brush, apply the glaze to the tops and sides of the lepyoshki.
- Sprinkle sesame seeds or poppy seeds in the middle of the lepyoshki. Let rest and rise until they about double in size, about 30-45 minutes.
- Bake at 365°F for about 35-40 minutes. The lepyoshki should be a nice golden color and hard to the touch. Once they have cooled they will soften.
Nutrition Facts
Uzbek Lepyoshki
Amount Per Serving
Calories 601
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 54mg18%
Sodium 1409mg61%
Potassium 276mg8%
Carbohydrates 102g34%
Fiber 3g13%
Sugar 6g7%
Protein 16g32%
Vitamin A 425IU9%
Vitamin C 0.2mg0%
Calcium 127mg13%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)