Ingredients Jump to Instructions ↓

  1. 1 cup sour cream

  2. 1 ( 1/4 ounce) package active dry yeast

  3. 1/4 cup warm water (105 degrees to 115 degrees)

  4. 1 egg

  5. 2 tablespoons butter or margarine, softened

  6. 2 tablespoons sugar

  7. 1 1/2 teaspoons salt

  8. 2 1/2 cups all-purpose flour

  9. 1/3 cup finely chopped onion

  10. 1 tablespoon dill seed

  11. 1 teaspoon dill weed

  12. 1 egg yolk

  13. 2 teaspoons cold water

Instructions Jump to Ingredients ↑

  1. Let sour cream stand at room temperature for 1 hour. In a mixing bowl, dissolve yeast in warm water. Add the sour cream, egg, butter, sugar, salt and 1 cup flour. Beat on medium speed for 2 minutes. Add the onion, dill seed and dill weed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Cover and let rest for 10 minutes. Shape each into an 18-in. rope. Place ropes on a greased baking sheet and braid; pinch seams to seal and tuck ends under. Cover and let rise in a warm place until doubled, about 30 minutes. Beat egg yolk and cold water; brush over braid. Bake at 350 degrees F for 30-40 minutes or until golden brown. Remove from pan to a wire rack to cool. ');


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