Ukrainian Rich Basic Sweet Dough Osnovne Solodke Tisto Food

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ALEX GOH'S BASIC SWEET BUN DOUGH



Alex Goh's Basic Sweet Bun Dough image

I love making this and putting different fillings etc in it...such buns are extremely popular in Asia

Provided by tunasushi

Categories     Yeast Breads

Time 2h25m

Yield 16 buns, 16 serving(s)

Number Of Ingredients 9

480 g bread flour
120 g all-purpose flour
110 g sugar
20 g powdered milk
4 teaspoons instant yeast (not fast rising or anything like that, just regular instant baker's yeast)
1 egg
300 ml cold water
60 g butter
10 g salt

Steps:

  • Mix flours, milk powder, yeast and sugar in a big bowl.
  • Add the egg and cold water and mix to form a dough. Add in the butter and salt and knead till a smooth dough forms. This takes a while.
  • At first the dough will be greasy and seem as if there is too much butter in it. But as you knead and knead and knead, it will eventually get to the point you want it to be.
  • Cover with clingwrap and let rise for about 1 hour or till doubled in size.
  • Preheat oven to 380 farenheit.
  • Divide dough into portions of 50 or 60 gm each. Shape into balls and leave it to rest for abt 10 minutes Roll out dough and wrap with desired fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
  • Brush dough with egg wash, or milk, if you want it to be less brown, and bake till golden brown and cooked.
  • Immediately brush with melted butter after taking it out of the oven and cover with a tea cloth to give it a soft crust.

Nutrition Facts : Calories 230.9, Fat 4.2, SaturatedFat 2.3, Cholesterol 22.4, Sodium 274.5, Carbohydrate 42.1, Fiber 1.4, Sugar 7.5, Protein 5.8

BASIC SWEET DOUGH



Basic Sweet Dough image

Would be great with a nice stew, or soup. Came across this recipe in my cookbook, and sounds very nice and easy to make. Tell me what you think. Enjoy

Provided by Anna P.

Categories     Breads

Time 1h45m

Yield 24 equal pieces

Number Of Ingredients 9

1 teaspoon sugar
1/2 cup water (105-115)
1 package active dry yeast
2/3 cup milk
1/4 cup sugar
1 teaspoon salt
1/4 cup butter or 1/4 cup shortening
1 egg
3 -4 cups all-purpose flour

Steps:

  • Dissolve 1 tsp.
  • sugar in warm water in large bowl.
  • Sprinkle in yeast.
  • Let stand 10 minutes, then stir well.
  • Heat milk to lukewarm.
  • Stir in 1/4 cup sugar and salt.
  • Add lukewarm milk mixture, butter,egg and 1 cup flour to dissolved yeast mixture.
  • Beat for 3 minutes.
  • Stir in about 3 cups remaining flour gradually.
  • If necessary, add more flour to make a soft dough which leaves sides of bowl.
  • Turn out onto lightly floured board.
  • Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 5 minutes).
  • Place in lightly greased bowl.
  • Turn dough to grease top.
  • Cover with greased waxed paper and tea towel.
  • Let rise in warm place until doubled (about 1 hour).
  • Punch down.
  • Turn out onto lightly floured board and round up into a ball.
  • Cover and let rest 10 minutes.
  • Shape and prepare according to one of the following variations.
  • (These variations can also be made with Basic White Bread dough).
  • Dinner Rolls: Divide each portion of prepared dough into 16-24 equal pieces depending on size of buns desired.
  • Shape into balls and flatten slightly.
  • Place on greased baking sheet or in muffin cups.
  • Cover with a tea towel and let rise in warm place until doubled (about 30 minutes) Bake at 375F for 12-15 minutes or until golden.
  • Brush with melted butter, if desired, for soft shiny crust.
  • Pan Rolls; Divide each portion of dough into 16 equal pieces.
  • Shape into balls.
  • Place balls, almost touching, in rows, in a greased 8" square pan.
  • Cover and let rise as above.
  • Bake at 375F for 25-30 minutes.
  • or twin rolls, Cloverleaf rolls, Cresents, Parkerhouse Rolls, knots and posies.

Nutrition Facts : Calories 90.8, Fat 2.5, SaturatedFat 1.5, Cholesterol 14.8, Sodium 117.3, Carbohydrate 14.6, Fiber 0.5, Sugar 2.3, Protein 2.2

MIMI'S RICH SWEET DOUGH



Mimi's Rich Sweet Dough image

I can't believe that I haven't posted this with all the bread baking that I do. This is such a rich, soft, nice dough to work with. For excellent eating and keeping quality, keep dough as soft as possible, just so you are able to handle it. This is good for anything that calls for a sweet dough.

Provided by Mimi in Maine

Categories     Yeast Breads

Time 2h30m

Yield 36 rolls

Number Of Ingredients 9

3 teaspoons dry yeast
1 teaspoon sugar
1/2 cup warm water
1 cup whole milk
1/2 cup very soft butter
1 teaspoon salt
2 eggs (beaten)
1/2 cup sugar
5 -5 1/2 cups flour (about)

Steps:

  • Dissolve yeast in warm water and the teaspoon sugar; proof.
  • In a large bowl mix the rest of the ingredients except for the flour.
  • Add flour in two additions.
  • Knead 100 times and let rise in covered bowl in a warm place 1 1/2-2 hours.
  • Punch down and rise again for about 30-45 minutes.
  • Turn out on floured board.
  • Let rest for about 15 minutes so it is easier to handle.
  • Make into whatever you are making and bake for the time alloted in recipe.

Nutrition Facts : Calories 106.2, Fat 3.2, SaturatedFat 1.9, Cholesterol 17.8, Sodium 94.6, Carbohydrate 16.6, Fiber 0.6, Sugar 3.3, Protein 2.5

UKRAINIAN RICH BASIC SWEET DOUGH (OSNOVNE SOLODKE TISTO)



Ukrainian Rich Basic Sweet Dough (Osnovne Solodke Tisto) image

Make and share this Ukrainian Rich Basic Sweet Dough (Osnovne Solodke Tisto) recipe from Food.com.

Provided by Olha7397

Categories     Yeast Breads

Time 1h

Yield 1 recipe

Number Of Ingredients 14

2 teaspoons sugar
1/3 cup lukewarm water
1/4 teaspoon powdered ginger
2 tablespoons dry yeast
3/4 cup scalded milk, lukewarm
3/4 cup all-purpose flour
1/2 cup butter
1/2 cup sugar
2 whole eggs
3 -4 egg yolks
1 teaspoon salt
1 teaspoon vanilla
1 lemon, rind of, grated
4 1/2-5 cups all-purpose flour

Steps:

  • FOR THE SPONGE: Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand until softened. Combine with the lukewarm milk and 3/4 cup of flour. Beat well, cover and let the sponge rise in a warm place until light and bubbly.
  • FOR THE SWEET DOUGH: Cream the butter with the sugar. Beat the whole eggs and the egg yolks together along with the salt. Combine with the butter sugar mixture and beat thoroughly. Stir in the vanilla, lemon rind and sponge. Add the flour and knead in the bowl for about 10 minutes. This dough should be soft.
  • Cover and let it rise in a warm place until double in bulk. Punch down, knead a few times, and let it rise again. You can use this dough with any sweet filling such as cottage cheese, nut and poppy rolls, filled doughnuts filled with thick poppy seed, jam, or cooked prunes pitted and sweetened.

Nutrition Facts : Calories 4121.6, Fat 128.7, SaturatedFat 71.2, Cholesterol 1139.7, Sodium 3418.9, Carbohydrate 630.9, Fiber 24.2, Sugar 111.2, Protein 104.3

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