Kolobok

Sift the flour into a bowl, then stir in the yeast and salt. In a separate bowl, whisk together the sour cream and hot water until the mixture is lukewarm. Pour it into the dry ingredients and bring the dough together.

Once the dough comes together, knead it thoroughly until it is smooth and elastic. If kneading by hand, expect this to take 5 to 10 minutes of energetic work.

Shape the dough into a ball, place it in a bowl, cover, and let it rise in a warm spot for about an hour, or until nearly doubled in size.

Turn the dough out onto a work surface and divide it into four equal portions. You can divide one of those portions into smaller pieces to test the oil temperature: roll that dough into a log and cut it into six to seven small pieces.

Shape all portions of dough, both large and small, into round balls, cover with a towel, and let rest for 15 minutes.

Pour oil into a small heavy-bottomed saucepan or pot, ensuring the oil is at least 2 to 3 cm deep. Heat over medium heat to 170 °C (338 °F), then slightly lower the heat to prevent the oil from overheating.

Drop a large dough ball into the hot oil and fry for 10 to 15 minutes, monitoring the heat level periodically. Carefully flip it over and cook for another 10 to 15 minutes.