In Russian, we call this Cлaдkoe cдoбнoe дpoжжeвoe тecтo, which translates as Sweet Pastry Yeast Dough, or sdobnoye for short. It's like a Russian and Ukrainian basic sweet dough recipe we use for everything. This yeast dough recipe is made with milk.
Can I use a Bread Maker?
You can, and some of my yeast dough recipes on the website use a bread maker. There are so many times that I just don't have the time (or patience) to properly make dough from scratch. It is much easier to throw in the ingredients into a machine, walk away for 90 minutes, and have your dough ready for you.
However I have had many requests to share how I make my sweet yeast dough recipe from scratch, without a bread machine. That makes sense, not everyone has one, and sometimes it's better tasting when you make it from scratch. I think because it's a labor of love, and you can taste the difference.
What to make with Sweet Yeast Dough?
This is my favorite thing, it can be used for so many recipes, or the ratios can be adjusted to your recipe that you are using by following the process. Some recipes add vanilla or sour cream, so add it in after the yeast is activated, just follow the process. I will place the video in all my sweet bread machine recipes, to give people a choice on how to make it. And it's not only used for Russian recipes. My favorite is my Russian Blueberry Pie made with this dough recipe. All these recipes remind me of my childhood!
- Russian Blueberry Pie
- Cinnamon Buns with Amazing Cream Cheese Frosting
- Vatrushka Sweet Cheese Buns
- Blueberry Piroshki
- Sweet Piroshki with Apricots
- Shanezhki Cheese Pastry with Strawberries
- Apricot Jam Slice
Why do I activate the Instant Yeast?
You don't have to, but I do, every time, and suggest you do to. Unless you buy yeast inside individually sealed packages, there is a small chance it is old and not as effective, or even dead. If the yeast is old, your dough will not rise. All that work for nothing!
It's also the traditional way to activate yeast in advance. I like the tradition of it, and to see the bubbles come alive. If it doesn't bubble up, then I won't mix it into the flour, and have less wastage. If you use an Active Yeast, then you definitely need to follow this process to activate your yeast. I am not an expert of fresh yeast, as it is not that common here in Australia, but does require more than the instant yeast. For this recipe you will need about ½ of the 2oz block size of fresh yeast.
What's the Process for Sweet Yeast Dough?
Well there is many different ways and variations of this recipe. I always activate my yeast first, mix the eggs and liquids together, mix into the yeast mix, and then add flour. You might need to add extra milk or extra flour while kneading. More liquids if too dry, and more flour it too wet and not combing and sticky. I used sunflower oil in this recipe, but you can absolutely use melted butter, it's probably better. To be honest, I was just in a hurry, and oil still works wonderfully.
When the dough is proofing (rising), place the dough into a lightly oiled bowl. This makes it easier to come out when ready, and I often forget (see video). Some recipes place cling wrap on the dough, covered with a tea towel, and other just cling wrap the bowl. In cold weather, I put it in a slightly warmed oven, but not too hot, or the plastic will melt. In the summer, place by the window in the sun, or in winter by the fireplace. It just needs a warm place for the dough to rise. I have done variations of all of these things.
My final tip for making yeast dough is that it's best if the dough rises twice. Punch it down, cover again to let rise a second time. This is why it can take all day to make yeast dough. Quite often, I only let it rise once, and it turns out beautifully. If you have the time, and patience, go for it 2 times.
I hope you enjoy my universal sweet yeast dough recipe. A classic Russian and Slavic recipe that is versatile and everyone will love. I think everyone loves homemade sweet breads and desserts. Bon Appetit! Приятного аппетита!
- 1 ⅓ cups lukewarm warm milk
- 1 tablespoon yeast
- 6 tablespoons sugar
- 1 teaspoon salt
- 4 cups flour plus more for kneading
- 2 eggs
- 5 tablespoons oil or melted butter
- Pour yeast, ½ of the lukewarm milk in a bowl and 1 tablespoon sugar. Whisk together and mix in ½ cup of flour. Allow to site for 15 minutes in a warm place until it starts to bubble and foam, then the yeast is activated.
- In a bowl, mix together 2 eggs, 1 teaspoon salt, 5 tablespoons sugar, 5 tablespoons oil. Mix in the remaining milk. Pour into the yeast mixture and slowly add the remaining flour until it forms a dough ball. Knead on a floured surface, adding more flour if needed, for about 5 minutes until smooth and elastic.
- Place back into bowl, cover with cling wrap. Place in a warm place until it rises, about 1 ½ hours. Punch down dough, gently knead and you are ready to use.