Vyskoč z vody: Butter yeast dough that rises under water

Name: Vyskoč z vody: Butter yeast dough that rises under water
Yield: about 30 pieces
Cuisine: Slovak
Ingredients: 500 g Semi-coarse wheat flour; 40 g Fresh yeast; to taste Salt; 1 tbsp Granulated sugar; 300 g Butter; 6 tbsp Milk; 200 g Plum butter (thick plum jam) (thick, or a poppy seed and plum butter filling); to taste Powdered sugar; to taste Vanilla sugar

Tender butter and yeast dough that rises submerged in water. It is baked into crescent rolls or comb-shaped pastries, 25 minutes at 180 °C (350 °F).

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 40 min
Cook time: 25 min
Temperature: 180 °C (350 °F)
Servings: about 30 pieces
Difficulty: Easy
Cuisine: Slovak

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Vyskoč z vody (“jump out of the water”) is a traditional butter and yeast dough that does not rise in a warm place under a towel, but submerged in a bowl of water. When it is ready, it floats up to the surface on its own, usually after about half an hour. Great-grandmothers already knew this method, and it makes the dough delicate and tender. It is baked into crescent rolls, small buns, comb-shaped pastries, or small filled buns with classic fillings, as well as small cut-out shapes coated in vanilla sugar.

Ingredients

Semi-coarse wheat flour 500 g
Fresh yeast 40 g
Salt to taste
Granulated sugar 1 tbsp
Butter 300 g
Milk 6 tbsp

Filling

Plum butter (thick plum jam) (thick, or a poppy seed and plum butter filling) 200 g

For coating

Powdered sugar to taste
Vanilla sugar to taste

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Instructions

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First make the starter: add a tablespoon of sugar to the lukewarm milk and crumble the yeast into it. The milk must not be too hot, or it will scald the yeast. Let the starter rise, and when it has grown to fill a glass, it is ready.
Pour the flour onto a work surface, add the salt, the soft butter, and the starter, and knead into a supple dough.
Place the dough in a tall bowl of room-temperature water so that there are at least 2 inches (5 cm) of water above it. In warmer water, the dough would turn runny after rising and would be harder to work with.
After about half an hour, sometimes later, the dough floats up to the surface. Take it out right away and pat it dry with a paper towel; otherwise it will run, and you would have to work more flour into it. You can then shape pastries from it right away and bake them.
Roll out the dough on a floured board, cut it into pieces with a pastry wheel, and put a favorite filling on each piece, for example poppy seed and jam.
Fold the dough over and press the edges together. Place the pastries on a dry baking sheet and bake in an oven preheated to 180 °C (350 °F) for about 25 minutes, until light golden.
Roll the still-warm pastries in powdered sugar mixed with vanilla sugar. Cut small pastries from the dough scraps and bake them as well; 10–15 minutes is enough for them.

Tip: Use a thick filling in a small amount, for example a teaspoon of thick jam; a runny filling would leak out during baking. Press the edges together with a fork so the seam holds better.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 157 kcal
Protein: 2.0 g
Carbohydrates: 18 g
of which sugars: 4.2 g
Fat: 8.4 g
of which saturates: 5.1 g
Fiber: 0.6 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Vyskoč z vody – cesto kysnuté pod vodou podľa prababičiek