What you pasted looks like a full recipe page for “banycski” (a type of soft, yeasted fried or baked bread/buns from Eastern European-style cooking), but it includes a lot of duplicated words and “discovery/ad” clutter. The actual recipe is still usable, so here is a clean, organized version of it.
🥖 Banycski (Soft Yeast Cakes) — Clean Recipe
🧾 Ingredients
Dough:
- 1 cup lukewarm water
- 1 cup lukewarm milk
- 1 tsp sugar
- 1 tsp dried yeast
- 1 tsp salt
- 1 tbsp oil
- ~4 to 4.5 cups flour (add gradually)
For brushing (soft crust):
- 50 g butter
- 1/2 tsp oil
Optional filling:
- ricotta cheese
- Chopped parsley
- Salt & pepper
Egg wash:
- 1 egg yolk + 1 tsp milk or oil
👩🍳 Instructions
1. Activate yeast
Mix lukewarm water + milk. Add sugar and yeast.
Let sit 5–10 minutes until foamy.
2. Make dough
Add salt and oil.
Gradually mix in flour until a soft dough forms.
Knead 5–7 minutes until smooth and elastic.
3. First rise
Cover and let rise 1–1.5 hours until doubled in size.
4. Shape
Roll dough to ~1 cm thickness.
Cut into circles.
- Plain version: leave as discs
- Filled version: add ricotta filling, seal with another disc
5. Second rise
Place on tray, cover, and rest 20–30 minutes.
6. Bake
Brush with egg wash.
Bake at 180–190°C (350–375°F) for 15–20 minutes until golden.
7. Finish (important step)
Immediately brush hot buns with melted butter + oil mixture for a soft crust.
🔄 Variations
- Sweet: sugar + vanilla + fruit filling
- Savory: mashed potatoes, cheese, onions, or sauerkraut
- Toppings: sesame, poppy seeds, coarse salt
💡 Key Tips
- Use lukewarm liquid (not hot) to protect yeast
- Slightly sticky dough = softer buns
- Final butter brushing is essential for softness
If you want, I can also:
- rewrite it as a short printable recipe card
- convert it into a fried version instead of baked
- or simplify it for beginners even further
