In 3/4 cups of luke warm milk, dessolve 1 teaspoon of sugar, add yeast and 1 Tbs of flour. Mix well with your fingers and feel for any lumps of flour.
Let rest till foam forms on top.
In a dough mixer mix flour and salt. Stir melted butter into the other half of milk and pour into the mixer along with the yeast mixture. Mix well. The dough will be very stiff.
Remove and kneed by hand on a flat surface. Place it in greased large bowl, cover, and let rest for 1 hr. in a warm place. (You can preheat the oven to lowest temperature, turn it off, and let it rise there. Make sure it’s warm not hot.
When the dough is twice the size, remove it from bowl and kneed it again on flat surface. You may use more flour if too sticky.
Roll the dough out into a 4mm thick square. With knife cut two lines horizontally and two vertically like a tic tack toe. You will end up with 9 small squares .Cut each square into two triangles, and you will end up with 18 triangles.
Take one piece, place in front of you like a tent, fold the two sharp edges slightly in, and start rolling from bottom up toward the top edge. Press firmly when rolling the dough.
When finished, roll the whole rolled up shape together to seal all lose parts.
Repeat with the rest of the triangles. Place the rolls on a greased baking sheet, and space them at least 1 in. from each other.
In a small bowl mix one egg white and 2 Tbs of water. Brush the egg wash on each roll and sprinkle with sea salt.
Place back in a warm oven and let rise again. Preheat the oven to 375° F. Bake for 15 minutes.
Take the rolls out and brush each again with egg wash. Bake for 15 more minutes.
In a dough mixer place flour, salt, sugar, egg yolks, yeast mixture, milk, melted butter and lemon zest. Kneed it well.
Place the dough in greased bowl, covered with plastic foil, and place it in a warm place to rise.
Once the dough has doubled its size, create small balls. Pinch the dough together at the top, like a knapsack, and roll the ball between both palms into smooth ball.
Grease the bottom of the pan, and place the individual balls, 2 inches apart on the pan.
Let rise again, and then preheat the oven to 350°F.
Bake for 5 minutes.
Brush the tops of the rolls with egg wash (1 egg+1tbsp water). and bake for 15 more minutes. If the tops get dark cover lightly with tin foil. Every oven bakes differently.
In 1 cup of lukewarm milk dissolve 1 teaspoon of sugar, and stir in the yeast. Set aside.
In the dough mixer place flour, melted margarine, sugar, egg yolks, rest of the milk, salt, orange zest, and the yeast mixture. Mix into a smooth dough.
Let rise in a warm place until double in size.
Cut the dough into several small pieces about golf sized balls. Shape the pieces in the middle of your Palm into balls.
Flour the work surface and flatten the balls into flat circles.
Vdolky can be baked or deep-fried. To bake Vdolky preheat (preferably cast iron) skillet on low heat. Place flatened pieces on the hot skillet without any grease. The bottom of each piece should turn light brown. With a butter knife turn the pieces over. Each Vdolek will take approximately 3 to 5 minutes to cook on each side.
When done baking, brush each piece with vegetable oil on bouth sides.
To serve these we must first garnish them with toppings. For baked Vdolky we use pear sauce filling, which we generously spread on top of the roll and add a spoon full of vanilla yogurt in the middle. Dust with powdered sugar.
Heat milk in microwave for 1 minute. Add 1 tsp of sugar and yeast and stir together.Let rest.
In to a large bowl or dough mixer put flour, sugar, salt, lemon zest (finely shredded), vanilla, egg yolks, melted butter, and yeast mixture. If not using mixer, kneed the dough with a large wooden spoon by placing the spoon under the dough and lifting the dough up. Release and repeat in a different spot. Kneed for 5 minutes.
If you are using dough mixer mix for 2 minutes.
Add raisins, almonds, and mix again for 2 minutes. Spray the bottom of a bowl with nonstick spray, place the dough in the bowl, cover with plastic sheet, and let rise in a warm place till double in size.
Remove the dough on a counter top and kneed by hand, releasing extra air bubbles.
Divide the dough into 5 same pieces and roll them into long, 1- 1/2 inch thick coils.
Take three of them, pinch the tops together, and braid them. Secure the braid by pinching the ends again together.
Take the two other pieces pinch the tops together, twist the coils together and secure the ends. Place the twisted braid on top of the thicker one, while pressing the ends of both braids together and folding them under a little.
Brush the top with egg wash (1 egg and 2 Tbs of water) You can also put more chopped almonds on top, or leave it. Let the sweet bread rise in warm place till double.
Preheat the oven to 350 °F and bake for 35 to 40 minutes. The last 20 minutes cover the top of the bread with aluminum foil. The top should be nice golden brown color.
In a small bowl mix 1 -1/2 cups of warm water, sugar and yeast. Stir the yeast in so it is all under water and let sit aside.
In to a dough mixer place all dry ingredients, mix it, and add water with vinegar and yeast mixture. Mix well, and if dough is too sticky add more flour.
Spray the bottom of a clean bowl with non-stick spray. Place the dough in the bowl, cover with plastic wrap, place it in a warm place, and let it rise.
When the dough doubles its size remove it, and place it on a flat-floured surface. Kneed the dough into a tight, smooth, round ball. Place the ball on a baking sheet or cake pan(round 8-10 in), and let rise again.
Preheat the oven to 400° F and bake for 15 minutes.
Mix 1 tsp of salt in a cup of water, and gently brush the top of the hot bread . Turn the temperature down to 350°F, and bake for another 30 minutes. Make sure to brush salty water on the bread every 10 minutes. Let the bread cool before cutting.
