Homemade Sugar-Coated Yeast Dough Pastries: A Sweet, Fluffy Delight

Few things rival the joy of biting into a warm, sugar-coated yeast dough pastry. With a golden caramelized crust and an airy, pillowy interior, these pastries are a perfect match for coffee, tea, or an indulgent snack. Whether you enjoy them plain or filled with chocolate, fruit preserves, or cream, making them from scratch is a rewarding experience that fills your home with an irresistible aroma.

Ingredients

For the Dough:

• 2¼ teaspoons (1 packet) active dry yeast
• ¼ cup warm water (about 110°F or 43°C)
• ¾ cup warm milk
• ¼ cup granulated sugar
• 4 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 2 large eggs (room temperature)
• 4 cups all-purpose flour

For the Coating:

• ½ cup granulated sugar
• 1 teaspoon ground cinnamon or cardamom (optional, for added flavor)

Step-by-Step Instructions

1. Activate the Yeast

• In a small bowl, dissolve the yeast in warm water with a pinch of sugar.
• Let it sit for 5-10 minutes until frothy—this confirms the yeast is active.

2. Prepare the Dough

• In a large bowl, mix warm milk, sugar, melted butter, and salt until the sugar dissolves.
• Add the eggs and the yeast mixture, stirring to combine.
• Gradually incorporate flour, one cup at a time, until a soft dough forms.

3. Knead the Dough

• Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
• Alternatively, use a stand mixer with a dough hook on medium speed for 5-7 minutes.

4. First Rise

• Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm area for 1 to 1½ hours, or until doubled in size.

5. Shape the Pastries

• Punch down the dough to release air.
• Divide into 12-16 equal portions, rolling each into a ball.
• Flatten slightly into discs.

6. Second Rise

• Arrange the shaped dough on a parchment-lined baking sheet, leaving space between them.
• Cover with a towel and let them rise for 30-45 minutes, until puffy.

7. Bake the Pastries

• Preheat your oven to 375°F (190°C).
• Bake for 12-15 minutes, or until golden brown.

8. Coat with Sugar

• While still warm, brush pastries lightly with melted butter.
• Roll them in granulated sugar (or cinnamon-sugar mixture) for an even coating.

9. Serve and Enjoy

• These pastries are best enjoyed fresh and warm, but they’re just as delicious at room temperature.

Variations and Tips

• Add Fillings: Before shaping, add fruit preserves, sweetened cream cheese, or chocolate for an extra treat.
• Glaze Option: Drizzle with a powdered sugar glaze instead of rolling in sugar.
• Storage: Keep in an airtight container at room temperature for up to two days. Reheat in the oven for a fresh taste.

Cultural Twists on Sugar-Coated Yeast Pastries

Many cultures have their own version of these sweet, fluffy treats:

• Kürtőskalács (Chimney Cakes) – A Hungarian pastry wrapped around a cylinder, baked over an open flame, and coated in sugar.
• Kouign-Amann – A French pastry from Brittany that involves layering butter and sugar into a yeast dough for a caramelized effect.
• Krofne – A popular Balkan doughnut, often filled with jam or cream and dusted with powdered sugar.

Final Thoughts

Making sugar-coated yeast dough pastries at home is a simple and satisfying process that results in soft, sweet treats perfect for any occasion. Whether you keep them classic or experiment with fillings and flavors, these pastries are sure to bring a smile to anyone who tastes them.