TheFreshloaf.com-Almost all of the moisture in this dough comes from the sour cream, butter, and eggs. There is no primary fermentation: it is one rise and in the oven. This suprised me enough that I verified the recipe in 3 different Polish cookbooks. All of them used this same technique.( See Recipe at thefreshloaf.com)
Check out their amazing photography to go along with the step by recipe.