Russian Yeast Dough Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Warm milk: Activates the yeast and adds moisture to the dough.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances the flavor of the dough.

Melted butter: Adds richness and a tender crumb to the dough.

Beaten eggs: Contribute to the dough's structure and richness.

When combining warm milk, yeast, and sugar, ensure the milk is not too hot, as this can kill the yeast. Aim for a temperature around 37-43°C (98-110°F). This will activate the yeast properly, resulting in a frothy mixture that indicates the yeast is alive and ready to work its magic in the dough.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the dough a chewier texture, similar to traditional Russian yeast dough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the dough denser.

• warm milk - Substitute with warm water: Warm water can activate the yeast similarly, though it will lack the richness that milk provides.

• warm milk - Substitute with plant-based milk: Plant-based milk like almond or soy can be used for a dairy-free option, maintaining the liquid content needed for the dough.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but you will need to use about 21 grams to replace 7 grams of active dry yeast.

• sugar - Substitute with honey: Honey can add a different flavor profile and also helps in yeast activation, though it may slightly alter the dough's texture.

• sugar - Substitute with maple syrup: Maple syrup can be used for a unique flavor, but it will add more moisture to the dough.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity slightly due to its coarser grain.

• melted butter - Substitute with vegetable oil: Vegetable oil can be used for a dairy-free option, though it will not provide the same flavor as butter.

• melted butter - Substitute with margarine: Margarine can be used as a direct substitute for a similar texture and flavor.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) can be used for a vegan option, though the texture may be slightly different.

• beaten eggs - Substitute with applesauce: Applesauce can be used as a substitute for eggs to add moisture, though it will slightly alter the flavor and texture.

• Allow the dough to cool completely before storing. This prevents condensation, which can make the dough soggy.

• Wrap the dough tightly in plastic wrap or place it in an airtight container. This helps to keep the dough fresh and prevents it from drying out.

• For short-term storage, keep the dough in the refrigerator. It will stay fresh for up to 3 days. Make sure to bring it to room temperature before using.

• For long-term storage, freeze the dough. Place the wrapped dough in a freezer bag and remove as much air as possible before sealing. The dough can be frozen for up to 3 months.

• When ready to use, thaw the dough in the refrigerator overnight. Once thawed, let it come to room temperature and rise again if needed before shaping and baking.

• If you have already baked the bread, store it in a bread box or a paper bag at room temperature for up to 2 days. This helps maintain the crust's texture.

• To freeze baked bread, let it cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months. To reheat, thaw at room temperature and warm in a preheated oven at 180°C (350°F) for 10-15 minutes.

• Preheat your oven to 180°c (350°f). Place the leftover Russian yeast dough on a baking sheet and cover it loosely with aluminum foil. Heat for about 10-15 minutes until warmed through. This method helps maintain the dough's soft texture and fluffy interior.

• For a quicker option, use a microwave. Place the dough on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the dough tough.

• If you have an air fryer, preheat it to 160°c (320°f). Place the dough in the basket and heat for 3-5 minutes. This method gives a slightly crispy exterior while keeping the inside soft.

• For a stovetop method, use a non-stick skillet. Heat the skillet over medium-low heat and place the dough in the pan. Cover with a lid and heat for 2-3 minutes on each side. This method is great for achieving a lightly toasted surface.

• If you prefer steaming, place the dough in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method helps retain the moisture and softness of the dough.

• Mixing bowl: A large bowl used to combine and mix ingredients together.

• Measuring cups: Used to measure the volume of liquid and dry ingredients accurately.

• Measuring spoons: Used to measure small quantities of ingredients like yeast, sugar, and salt.

• Whisk: Used to beat the eggs and mix them into the dough mixture.

• Wooden spoon: Useful for stirring the dough as you gradually add flour.

• Damp cloth: Used to cover the bowl while the dough is rising to keep it moist.

• Greased bowl: A bowl coated with a thin layer of oil or butter to prevent the dough from sticking while it rises.

• Baking sheet: A flat sheet used to place the shaped dough on for the final rise and baking.

• Oven: Preheated to 180°C (350°F) for baking the dough until golden brown.

• Pastry brush: Optional, but useful for brushing melted butter on the dough before or after baking for added flavor and shine.

• Kitchen scale: Used to measure the flour accurately by weight.

• Kneading surface: A clean, flat surface where you can knead the dough until it becomes smooth and elastic.

Prepare ingredients in advance: Measure and set out flour, milk, yeast, sugar, salt, butter, and eggs before starting.

Use a stand mixer: Save time by using a stand mixer with a dough hook to mix and knead the dough.

Warm environment: Speed up the rising process by placing the dough in a slightly warm oven (turned off) or near a warm spot.

Batch baking: Double the recipe and freeze extra dough for future use.

Preheat oven early: Start preheating the oven while the dough is doing its final rise.