Yeast dough can be prepared with straight-dough method or sponge method.
To prepare dough with straight-dough method warm up milk or water to 30 degrees Celsius, dissolve yeast, salt, and sugar in the liquid, then add eggs and gradually pour in sifted flour. Mix the dough, and in the process of mixing add melted butter to it. Cover the dough with cheesecloth and leave to rise in a warm place for 2.5-3.5 hours. Punch the dough down once or twice during this time.
To prepare the dough using a sponge method first make a sponge. Pour warmed to 30-35 degrees Celsius milk or water (about 60-70% of the total liquid required for making the dough) into a bowl, add yeast mixed with a small quantity of water and flour (35-50% of the total quantity) to the bowl. Mix the sponge to uniform consistency, then cover with cheesecloth or tea towel and leave in a warm place for 2-3 hours to rise.
When the sponge rises and then starts to settle down, add remaining liquid to it (dissolve salt and sugar in the water or milk before adding it to the sponge), add eggs to the remaining flour, then add the flour to the sponge. Mix and then knead the dough for 10-15 minutes. Add melted butter to the dough close to the end of the kneading time.
Finished dough is used to prepare various pastries, which are placed on well-buttered baking sheets and left in a warm place (30-35 degrees Celsius) for 25-30 minutes. To improve the appearance of the finished product brush it with beaten egg before baking it. Bake pastries in the oven preheated to 180-200 degrees Celsius.