Sweet yeast dough for buns and cheesecakes
6 servings
5 minutes
Sweet yeast dough for buns and pastries is the foundation for true culinary masterpieces of Russian cuisine. Its softness, airiness, and delicate sweetness make baked goods incredibly appetizing. The history of this dough goes back centuries when fluffy pies and pastries infused with the aroma of vanilla and butter were baked in Russian homes. The addition of vodka is an ancient secret that makes the dough more elastic and tender. It can be used to make buns, pastries with cottage cheese or berries, as well as festive pies. The finished baked goods turn out golden, fragrant, and with a rich creamy-vanilla flavor that delights from the very first bite.
1
Dissolve the yeast (4 packs of 7 grams each) in warm milk (37 degrees — this is important), add 150 grams of sugar and some flour (to make a consistency like sour cream), mix and let it rise in a warm, draft-free place. The mixture should increase by 1.5–2 times.
- Dry yeast: 30 g
- Milk: 1 l
- Sugar: 550 g
- Wheat flour: 3.5 kg
2
Add eggs mixed with the remaining sugar and salt, melted and cooled butter, vanilla, vodka (at room temperature), and flour to the prepared dough.
- Chicken egg: 10 pieces
- Sugar: 550 g
- Salt: pinch
- Butter: 750 g
- Vanilla sugar: to taste
- Vodka: 100 ml
- Wheat flour: 3.5 kg
3
Knead the dough until it becomes smooth and stops sticking to your hands. Cover the dough with a towel and leave it to rise in a warm place.
4
The dough needs to be kneaded twice. When it rises for the third time, the products can be baked.