Exceptional quality and peerless taste of the ready products are ensured only provided Kharkiv Yeast is use

Exotic dishes

Yeast honey-cake

  • 2 cups flour
  • 140 ml (2 /3 cup) milk
  • 3 tbs. sugar
  • 4 tbs. butter (margarine)
  • 1 egg
  • 2 tbs. honey
  • 42 g yeast


For the filling: 

  • nuts 125 g
  • sugar 125 g
  • vanillin
  • water ¼ cup


For the glaze:

  • powdered sugar 1 cup
  • lemon juice 3 tablespoons
  • 2 eggs white

Dissolve yeast in warm milk.

With help of mixer whisk sugar, butter (margarine), egg and honey.


Mix up with yeast solution. Sift the flour and knead the dough. Put the dough aside for an hour.


Meanwhile make the filling.

Chop nuts with sugar in a blender, pour into a pan, add water and boil until thick. Roll the ready dough thinly.

Cut out the circles, put the filling into the center and form round cakes.


Put aside for a while and then bake at 220ºC.


Bon appetit!

Danish spice babka (baked pudding)

  • 100 g mixed dried fruits,
  • 5 spoonfuls of rum,
  • 500 g wheat flour,
  • 20 g yeast,
  • ¼ l warm milk,
  • 80 g sugar,
  • 1 teaspoonful of grated lemon peel,
  • ½ teaspoonful of ground cinnamon,
  • ¼ teaspoonful of ginger powder,
  • ¼ teaspoonful of ground coriander,
  • a pinch of cloves powder,
  • a pinch of salt,
  • 2 eggs,
  • 100 g softened butter,
  • oil for greasing the baking pan,
  • bread-crumbs to pepper the baking pan,
  • 250 g sugar powder,
  • 4 spoonfuls of lemon juice.


Chop dried fruits, put them in a bowl and spray with rum. Put aside for half an hour or so to let them soften.


Meanwhile, prepare yeast dough from flour, yeast, milk, sugar, lemon peel, spices, salt, butter and eggs. Remember to leave some flour. Roll rum-sprayed fruit in this flour.


Oil the baking pan for the pudding well and pepper it with bread-crumbs. Spread the dough over it. Put the pan into the cold oven. Set the temperature at 200ºC. Let baked dough cool in the pan for 5 minutes. Then take it out onto kitchen grating. Sift sugar powder and mix with lemon juice until a thick mass results. Pour this mass over the still warm pudding and let it completely cool afterwards.

This pudding goes perfectly with bitter Danish vodka.

Baking time: 45 min.

Bon appetit!

Alpine flat cake

For two flat cakes:


For yeast dough:

  • 250 g flour,
  • ½ cube of fresh yeast (about 20 g),
  • 6 spoonfuls of milk,
  • 75 g butter,
  • a pinch of salt,
  • 1 egg.


  • 100 g emental cheese,
  • 100 g prepared and consumption-ready crabs,
  • 25 g butter for frying,
  • 1 clove of garlic,
  • 2 spoonfuls of grated onion,
  • ½ teaspoonfuls of salt,
  • ground pimento,
  • 1 medium-sized tomato,
  • ½ spoonful of fresh or ½ teaspoonful of dried thyme.


Prepare the dough and shape it into flat cakes. Let the dough rise and bake the flat cakes in an oven at the temperature of 200ºC. Baking time is 12 minutes or so.


Fry the onion in butter together with crushed garlic and crabs. Pour hot water over the tomatoes, then quickly pour cold water over them, peel and cut them into small dices. Add to vegetables fried wit the crabs. Stew this mass on a medium fire with salt, pimento and thyme for 10 minutes.


Grate cheese, pepper the baked flat cakes with it and bake them again until a brownish fried crust appears. Second baking session is 10 minutes or so. Let the cakes cool a little. Spread the crab mass over the cakes.

Baking time: 30 min.


Bon appetit!

Sicilian fruit stars

For 4 star shapes:

  • 500 g flour,
  • 25 g yeast,
  • 75 g sugar,
  • a pinch of salt,
  • ¼ l fresh warm milk,
  • 100 g melted margarine,
  • 1 egg
  • 1 yolk for pan coating,
  • 400 g sugared fruits,
  • a few peeled almonds.

Dissolve the yeast in half-glass of warm milk. Mix flour with yeast, add all other ingredients and produce thick dough. Let the dough rise and knead again.


Divide the dough into 4 parts. Roll out one part on paper until it is 1 cm or so thick. Put it together with the paper on the plate. Put the remaining parts of dough into the refrigerator.


Cut out a paper star shape the size of the rolled-out dough, put it on the dough and cut off the protruding parts of dough along the outline of the star shape. Shake up yolk with 4 spoonfuls of water and spread it over the star shape. Adorn it with sugared fruits and almonds. Let the first star shape rise for some time and bake it later in an oven at the temperature of 200ºC.


To prevent the star’s rays from baking too quickly, cover them with aluminum foil. Bake other star shapes likewise.

Baking time: 15 min.


Bon appetit!


  • 20 g yeast,
  • ¼ l milk,
  • 1 teaspoonful of sugar,
  • 300 g flour,
  • ½ teaspoonfuls of salt,
  • 100 g margarine,
  • 3 eggs,
  • 200 g fat,
  • 150 g onion,
  • ½ teaspoonful of caraway-seeds,
  • margarine to coat the waffle-iron.

Crumble and put yeast into warm milk, add sugar and put aside for 10 minutes into a warm place to let it rise.


Put flour, salt, margarine of ambient temperature and yolks into a bowl. Add crumbled yeast and knead everything until a soft dough results.


Cover and put it aside for 30 minutes or so to let it rise in a warm place. Meanwhile, dice fat and peeled onions. Beat up the whites until a thick foam appears. Work it with fat and onions into the dough.


Bake crunching waffles from this dough on the waffle-iron.


Bon appetit!

Yeast-based waffles with oat-flakes

For 12 waffles:

  • 250 g II type wheat flour,
  • 125 g "Extra" type wheat flour,
  • 125 g oat-flakes in grain,
  • 20 g yeast,
  • ½ teaspoonful of sugar,
  • 1 teaspoonful of salt,
  • ¼ l warm milk,
  • 30 g melted margarine,
  • margarine for coating the waffle-iron
  • some sesame-seeds.

Put all dough ingredients into a bowl and knead with a blender kneading piece for 3 minutes or so until a thick mass results.


Set aside into a warm place to wait until dough doubles in volume. Divide the dough into 12 portions, roll out each to fit the size of the waffle-iron. After wrapping it in a kitchen towel or parchment let it rise for approximately 1 hour.


Warm up the waffle-iron, spreading melted margarine thinly over it. Dough portions can also be sprinkled with sesame-seeds. Bake them for 3 minutes or so until the dough gets toasted and crunching. Let it cool on kitchen grating.


Bon appetit!