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

Every-day delicacies

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Cinnamon Rolls

For the dough:

  • 1000 g flour;
  • 50 g yeast;
  • 1 teaspoon of salt;
  • 160 g of sugar;
  • 100 ml of vegetable oil;
  • 200 g of cream;
  • 200 ml of warm water.

For the filling:

  • 100 g butter;
  • 50 g brown sugar;
  • 1/2 teaspoon of ground cinnamon.

Dissolve yeast in warm water in a large bowl. Put aside for about 10 minutes. In a small saucepan, heat the cream until warm by touch.

Pour the cream and oil into the yeast mixture; stir well. Combine yeast mixture, flour, salt and sugar. Knead well, until soft dough is made. Let rest for 40-50 minutes.


In a small bowl stir together butter, brown sugar and cinnamon.


Roll dough out into a large rectangle. Spread the filling over the dough, roll up into a loaf and pinch the seam to seal. Slice into 2 cm pieces and place on a baking pan. Let rise for 20 minutes.


Bake in preheated oven (200 C) for 20 to 25 minutes, until golden brown.


Let stand for 2 to 3 minutes before serving.


Bon appetit!

Real Italian Calzones

Original recipe makes 2 large Calzones

  • 25 g of Kharkiv yeast
  • 200 ml of warm water
  • 1 tablespoon of olive oil
  • 1 teaspoon of white sugar
  • 1 teaspoon of salt
  • 400 g of flour
  • 150 g of cheese
  • 150 g of shredded Cheddar cheese
  • 150 g of diced salami
  • 150 g of sliced fresh mushrooms
  • 1 tablespoon of dried basil leaves
  • 1 egg

To make dough: In a small bowl dissolve yeast in water. Add oil, sugar and salt; mix with 200 g of flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and elastic. Put dough into oiled bowl, then flip the dough, cover it and let rise for 40 minutes, or until almost doubled.


To make filling: While the dough is rising, mix the cheese, Cheddar cheese, salami, mushrooms and basil leaves. Mix everything well, cover the bowl and put into refrigerator to chill.

Preheat oven to 190˚C.

When the dough is ready, knead it and divide into 2 equal parts. Roll parts out into thin round piece on a slightly floured surface. Fill each piece with 1/2 of the filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a slightly greased cookie sheet.

Bake at 190˚C for 30 minutes. Serve hot.


Preparation - 1 hr

Cook – 30 min

Ready in - 1 hr 30 min


Bon appetit!

Donuts with sesame or poppy seeds


  • 150 ml of lukewarm water
  • 25 g of Kharkiv yeast
  • 4 tablespoons of sugar
  • 1/2 teaspoon of salt
  • 250 g of flour


  • 1 egg white
  • 1/2 teaspoon of water
  • sesame seeds or poppy seeds

Pour water into a small bowl and add the yeast.

Stir in 3 tablespoons of sugar and then add salt. Add the flour and stir by hand for 10 min to mix well.

When fully kneaded, the dough will be firm but supple and should hold the imprint of your hand.

Transfer the dough to an oiled glass or ceramic bowl. Cover the bowl tightly with plastic wrap and place it in a warm, draft-free place until the dough doubles in volume (for about 1 hour).

When the dough is ready, punch it down. Turn it out into a floured surface and knead it for 1 minute. Divide the dough in half, then divide each half into 4 equal pieces.

Shape the 8 pieces into balls, placing them on a floured work counter and dusting the tops with flour. Let them rest for 2 to 3 minutes, then flatten them slightly with your fingers.


Working with 1 ball of dough at a time, press your floured thumb down through the centre to make a hole. Stretch the dough slightly so the hole is about 2 cm in diameter. Put the donuts aside on a floured surface, covering them loosely with plastic wrap or waxed paper.


Fill a large saucepan about two thirds with water. Add 1 tablespoon of sugar and let water boil.


  Let the donuts rest for 10 minutes while the water comes to a full boil. Meanwhile, grease a large baking sheet and put it aside. Heat the oven to 200 C°.

 Gently drop 2 donuts into the boiling water. They should float, but don't worry if they sink initially - they'll quickly rise to the surface. Boil the bagels for 30 seconds on one side, then carefully turn them with a long-handled slotted spoon and boil them for another 30 seconds on the other side.

 With the help of slotted spoon transfer the donuts to a clean tea towel to drain. Wait a few seconds, and then transfer them to the baking sheet, leaving space between them. Repeat with the remaining donuts.

 Make the glaze by whisking the egg white and water in a small bowl until frothy. Using a pastry brush, coat the surface of the donuts with the glaze. Sprinkle on sesame seeds or poppy seeds, if desired.

Bake the donuts in the oven until they are deep golden brown, for about 25 minutes. Then put the donuts on a grid to cool.


Bon appetit!

«Lazy» Dumplings

Original recipe makes 6 servings


  • 75 g of butter
  • 150 ml of milk
  • 25 g of Kharkiv yeast
  • 100 ml of water
  • 3 eggs
  • 4 tablespoons of sugar
  • 1 teaspoon of salt
  • 150 g of flour

Place milk and butter in a small saucepan, and simmer over medium heat until butter melts. Remove from the heat and steep the flour in it, quickly stir until the mass is homogeneous and let it cool down.

Dissolve the yeast in warm water placed in a small bowl. Set aside.

Add eggs, sugar, and salt in a large mixing bowl, and mix well. Gradually stir in the flour, blend with milk and yeast mixtures. Shape dough into a ball. Cover the bowl with a cloth, and let the dough rest for 20 minutes.

Pour water into a large pot. Let water boil over medium heat.


Meanwhile, sprinkle flour over a clean board or countertop. Turn the dough out onto the board and knead slightly until smooth and supple, for about 3 minutes. Add some more flour if the dough is sticky. Roll out the dough to be about 1 cm thick. Use a butter knife to cut dough into 4 cm wide strips, cut strips into pieces and put in boiling water. Dumplings will initially sink and then rise to the surface when cooked, in about 10 minutes. Remove dumplings from the broth with a slotted spoon, and drain on a plate. Dress with sour cream.


Bon appetit!


Yeast pancakes

  • 400 g of wheat flour;
  • 2-3 cups of milk;
  • 2 eggs;
  • 2 tablespoons of butter;
  • 20 g yeast;
  • 1 teaspoon sugar;
  • a pinch of salt.


Warm up some milk, dissolve the yeast in it, add sugar, salt, eggs, butter, and stir everything well.


Add flour and mix.


Pancake dough should be liquid and homogeneous, without clots.


Let it rise for 30-40 minutes.


Then add the remaining milk, warm the dough up a little and after 1.5 hours bake thin pancakes on the frying pan.



Bon appetit!

Cakes with eggs and green onions

  • 7 glasses flour;
  • 2 cups of milk;
  • 2 tablespoons butter or margarine;
  • 1 tablespoon sugar;
  • 2 eggs;
  • 1 teaspoon salt;
  • 40 g yeast.


  • 300 g green onions;
  • 5 eggs;
  • 4 tablespoons butter;
  • salt to taste



Cool boiled eggs and chop finely, so that to mix with chopped green onions and butter. Put salt to taste.

Prepare the straight dough. Spread on the table, sprinkled with flour, ready dough and roll into a thickness of 0.5 cm. Use a baking cup or a glass to cut round pieces from the dough, and put on each piece prepared stuffing. Put the pies with seams down on the oiled baking tray and let aside in a warm place for 15-20 minutes, after covering them with a napkin.

Finally, grease the patties with whisked egg or butter and place in the oven at the temperature of 230°C for 18-20 minutes.


These pies can be baked or deep-fried.


Bon appetit!

Pies a-la Kosiv


  • 1 kg flour,
  • 0.5 l milk (kefir),
  • 50 g yeast,
  • 1-2 eggs,
  • salt, sugar.


  • 0.5 fresh cottage cheese,
  • spring onions,
  • an egg,
  • salt

Dissolve yeast in warm milk with a pinch of sugar and put aside to leaven. Pour the yeast solution into sifted flour, add salt and egg. Knead the dough until it comes off the hands. Then pour 1-2 tablespoons of hot oil and knead again. The dough should be loose.


Make pies and put them on a floured board, cover and put aside to grow. Then place pies on faded cabbage leaves by two, cover with milk or egg and bake in the oven.


Bon appetit!

Bread dough on cabbage leaves

  • 400 g water,
  • 30 g yeast,
  • 600 g flour,
  • salt,
  • 8 cabbage leaves.

Prepare leavened dough from water, yeast and a little of flour.


Add the remaining flour and knead the dough. Put it in a warm place to rise. Split the ready dough into 4 parts, form small loaves. Put them on cabbage leaves and leave for several minutes to rise. Then, bake in a hot oven until they acquire a light-brown crust.

Baking time: 20 min.


Bon appetit!

«Opekantsi» with cottage cheese


  • 1000g flour,
  • salt,
  • 400 g cottage cheese,
  • 50 g yeast,
  • 600 g water.

Knead flour, salt and yeast together to form tight dough. Let it ferment. Halve the ready dough and roll it into «wires» the diameter of a finger and the length of the plate. Put them aside for 10-15 minutes to rise. Then bake in a hot oven.


After baking, cut into small pieces, pour in warm water, cover the pot with a lid. 5 minutes later pour out extra milk.


Sprinkle «Opekantsi» with cottage cheese, pour over warmed oil and add salt as you prefer.

Baking time: 30 min.


Bon appetit!

«Podillia» roll

  • 0.5 kg flour,
  • 30 g yeast,
  • a glass of milk,
  • 50 g butter or margarine.


Egg mixture: 2 yolks, 50 g sugar.

Mix flour, yeast, milk, butter or margarine. Add the egg mixture produced by working sugar into the yolks.

When about to finish mixing, add melted fat, mix well, leave to rise, mix again and make «plaits».

Put out on a coated deck and bake for 45 min.


Bon appetit!

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