- 2 cups milk
- ½ cup butter
- ½ teaspoon salt
- 1 cup sugar
- 4 eggs
- 8 cups flour
- 2 tablespoons yeast
- ¼ cup melted butter
- ¾ cup sugar
- Scald milk and butter and salt. Cool slightly with a few ice cubes if using instant (fast acting) yeast, or to ‘warm’ if using traditional yeast. (If using traditional yeast, mix with a 2 Tbsp sugar, then ½ cup warm water to dissolve – let stand 10 min) I’ve found that instant yeast (which you just add to the flour) is more forgiving when it comes to hot liquids, whereas regular/traditional yeast can be killed if the liquids are too hot.
- Beat eggs and sugar well in large mixing bowl or dough machine bowl.
- Slowly stir in milk and butter, then regular yeast mixture or instant yeast mixed with 1 cup flour, continue adding flour, one cup at a time. Using a dough hook makes this easy. Knead until dough is smooth and holds together nicely.
- Transfer to larger bowl and cover loosely with tea towel and plastic.
- Let rise 1 hour.
- Now, my mom used to cut little squares and do a crossover thing with little cuts so that it looked like a flower, but you can do whatever you want. What I did: Divide the dough into 4 parts.
- Pat each part into a circle on floured surface and use a rolling pin to roll out a bit larger than a dinner plate.
- Spread each circle with 1 tablespoon melted butter and sprinkle with 3 tablespoons sugar. Cut into 12 wedges.
- Roll wedges up starting from the outside. Place on parchment lined cookie sheet.
- Cover and let rise 1 hour. Bake at 350 F for about 15 minutes.
- 2 cups icing sugar,
- 1 tablespoon soft margarine
- milk to make an easy spread
Addendum: I found out that plyushki is a Russian pastry, which makes sense when I consider that my mom-in-law lived in Siberia