Ukrainian Rich Basic Sweet Dough Osnovne Solodke Tisto
Dive into the heart of Ukrainian baking with this rich and versatile basic sweet dough, Osnovne Solodke Tisto. Crafted from simple yet indulgent ingredients like whole milk, eggs, and softened butter, this dough yields an irresistibly soft and slightly sweet base perfect for breads, buns, or pastries. With a touch of vanilla and a hint of optional lemon zest, it offers a subtle depth of flavor that elevates any baked creation. The dough’s smooth, elastic texture is achieved through traditional kneading techniques, ensuring professional-quality results every time. Ideal for home bakers, this recipe is a must-have staple for decadent treats or holiday baking. Let your kitchen fill with the comforting aroma of this Ukrainian classic!
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Recipe Information
Ingredients
- 250 ml Whole milk
- 10 g Active dry yeast
- 100 g Granulated sugar
- 500 g All-purpose flour
- 5 g Salt
- 100 g Unsalted butter, softened
- 2 large Eggs
- 5 ml Vanilla extract
- 10 ml Vegetable oil
- 5 g Optional: Lemon zest
Instructions
Warm the milk to about 40°C (105°F) — it should be lukewarm but not hot to the touch. Dissolve 1 tablespoon of the sugar in the milk and sprinkle the yeast over it. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, whisk together the eggs, remaining sugar, vanilla extract, salt, and optional lemon zest until well-combined.
Stir the yeast mixture into the egg mixture until fully mixed.
Gradually add the flour, 1 cup at a time, mixing with a wooden spoon or spatula until the dough starts coming together but is still slightly sticky.
Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
Gradually incorporate the softened butter into the dough, kneading well to ensure it is fully absorbed. Continue kneading until the dough is soft, smooth, and slightly tacky to the touch.
Lightly grease a large mixing bowl with vegetable oil. Form the dough into a ball, place it in the bowl, and turn it to coat with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free spot for 1.5 to 2 hours, or until it doubles in size.
Punch down the risen dough to release any air bubbles. At this stage, the dough can be shaped as desired for bread, buns, or pastries.
Follow specific baking instructions for your chosen recipe, generally baking at 180°C (350°F) for 20-30 minutes depending on the size of the baked goods.
Nutrition Facts
Calories |
3345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 2235 mg | 97% | |
| Total Carbohydrate | 500.0 g | 182% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 115.0 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 468 mg | 36% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 1305 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
