Delicious Homemade Banycski
These Banycski are soft, pillowy yeast cakes with a beautifully golden exterior and a rich, buttery finish. They can be enjoyed plain, filled with creamy ricotta and herbs, or adapted with sweet or savory fillings.
Ingredients
For the Dough
- 1 cup lukewarm water
- 1 cup lukewarm milk
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon instant or active dry yeast
- 1 tablespoon vegetable oil
- 4–4½ cups all-purpose flour, as needed
For the Butter Mixture
- 50 g (about 3½ tablespoons) butter
- 1 teaspoon vegetable oil
Optional Ricotta Filling
- ¾ cup ricotta cheese
- 2 tablespoons fresh parsley, finely chopped
- Pinch of salt
- Pinch of black pepper
For the Topping
- 1 egg yolk
- 1 teaspoon milk or oil
Directions
1. Activate the Yeast
Pour the lukewarm water and milk into a large mixing bowl.
Add the sugar and yeast and stir gently.
Let the mixture stand for 5–10 minutes, until it becomes slightly foamy.
Tip: The liquid should feel comfortably warm, not hot. Very hot liquid can damage the yeast.
2. Make the Dough
Add the salt and vegetable oil to the yeast mixture.
Gradually add the flour, about 1 cup at a time, mixing after each addition.
Continue adding flour until a soft, smooth dough forms.
The dough should be slightly sticky but manageable.
Knead for approximately 5–7 minutes until elastic and smooth.
Don’t add all the flour at once—you may need slightly less or more depending on the flour.
3. Let the Dough Rise
Lightly oil the dough and place it back into the bowl.
Cover with a clean kitchen towel or plastic wrap.
Place it somewhere warm and let it rise for approximately 1–1½ hours, or until doubled in size.
4. Prepare the Filling and Butter
If using the ricotta filling, combine the ricotta, chopped parsley, salt, and black pepper in a small bowl.
For the butter mixture, melt the butter and combine it with the vegetable oil.
Set aside.
5. Shape the Banycski
Once the dough has doubled in size, gently press it down to release excess air.
Transfer it to a lightly floured surface.
Roll the dough into a rectangle approximately ½ inch (1 cm) thick.
Using a round cookie cutter or drinking glass, cut out circles.
Gather any leftover dough, gently bring it together, and roll it again.
For Stuffed Banycski
Place about 1 teaspoon of ricotta filling in the center of half of the dough circles.
Place another dough circle over the top.
Press the edges firmly together to seal.
For Plain Banycski
Simply leave the circles plain.
6. Second Rise
Place the prepared banycski on a parchment-lined baking sheet.
Leave some space between each piece.
Cover loosely with a kitchen towel and allow them to rise again for 20–30 minutes.
This second rise helps create a lighter, softer interior.
7. Add the Egg Wash
Preheat your oven to 375°F (190°C).
Whisk together the egg yolk and milk or oil.
Gently brush the tops of the banycski with the egg wash.
8. Bake
Bake for approximately 15–20 minutes, or until puffed and beautifully golden brown.
Keep an eye on them during the final few minutes because ovens vary.
9. Add the Buttery Finish
As soon as they come out of the oven, generously brush the hot banycski with the melted butter mixture.
This helps create a soft, rich, buttery crust and keeps them tender as they cool.
Allow them to rest for about 5 minutes, then serve warm.
Dos and Don’ts
Do ✅
- Do use lukewarm milk and water.
- Do let the yeast become foamy before continuing.
- Do keep the dough soft rather than adding excessive flour.
- Do allow the dough to double in size.
- Do give the shaped banycski a second rise.
- Do brush them with butter immediately after baking.
- Do serve them warm for the best texture.
Don’t ❌
- Don’t use hot milk or water.
- Don’t make the dough stiff with too much flour.
- Don’t skip the first or second rise.
- Don’t overbake them.
- Don’t skip the buttery finish—it helps keep them soft.
- Don’t seal stuffed banycski loosely, or the filling may escape during baking.
Delicious Variations
🧀 Cheese & Herb
Use ricotta, feta, parsley, and a little black pepper for a savory version.
🥔 Potato & Cheese
Fill with mashed potatoes, shredded cheese, and sautéed onions.
🍄 Mushroom & Onion
Use finely chopped sautéed mushrooms with caramelized onions and cheese.
🍓 Sweet Banycski
For a dessert version, use sweetened farmer’s cheese or ricotta mixed with sugar and vanilla. You can also add fruit such as chopped apricots or plums.
🌱 Simple Herb Version
Skip the filling and sprinkle the tops with sesame seeds, poppy seeds, or coarse salt before baking.
Storage
Store cooled banycski in an airtight container at room temperature for 1–2 days.
For longer storage, refrigerate for up to 4 days and reheat gently in the oven.
They can also be frozen for up to 2 months. Reheat from thawed until warm and soft.