Sweet buns with Lubavitch Sweet yeast Dough

Sweet buns with Lubavitch Sweet yeast Dough

Many years ago I bought a quite delicious cooking book compiled by women from Lubavitch community. They choose recipe they trust and make again and again. This time I decided to try one of the recipes from this book.

1. Basic Sweet Dough

Make 50 buns or pirozhkis.

1/2 sugar
2 packages dry yeast
1 & 1/2 teaspoon salt
 6 & 1/2 to 7 cups flour
1 & 1/4 cups apple juice
1 cup margarine
3 eggs, at room temperature
1/2 teaspoon vanilla extract (optional)

In a large mixer bowl, combine sugar, yeast, salt, and 2 cups of flour. In a 1-quart saucepan, heat apple juice and margarine until warm. Margarine does not have to melt.

Gradually add warm liquid to dry ingredients, beating with mixer at low speed. Increase speed to medium and beat 2 minutes. Add eggs and vanilla and 2 & 1/2 cups of flour. Beat 2 minutes. By hand, stir in enough additional flour to make stiff dough, about 2 cups.

Turn dough onto a lightly floured board and knead 8 to 10 minutes until smooth and elastic, adding more flour if necessary.

Place dough in a well-oiled bowl and turm to oil the top. Cover and let rise in warm place about 1 hour until doubled in bulk. Punch down, turn onto floured board, cover with bowl and allow to rest 15 minutes for easier shaping.

2. What to make: piroshki and sweet buns.

3. How to shape it.