Once the dough has risen, punch it down gently to release the air. Transfer it to a lightly floured surface. Roll the dough out into a large rectangle or circle, aiming for a thickness of about 1/2 inch (1 cm).
Using a round cookie cutter or a glass, cut out circles from the dough. Gather the scraps, re-roll them, and cut out more circles until all the dough is used.
If you are using the ricotta and parsley filling, place a small teaspoon of the mixture in the center of half of the circles. Gently top with another circle and press the edges firmly to seal, creating a small stuffed bun. For plain banycski, simply leave the circles as they are.
Place the prepared banycski on a baking tray lined with parchment paper, leaving a little space between each one. Cover them loosely with the towel and let them rise again for another 20-30 minutes.
Preheat your
Bake for 15-20 minutes, or until they are puffed up and golden brown. As soon as they come out of the oven, brush them generously with the prepared butter and oil shortening. This step is crucial for that soft, rich, and deliciously tender crust.
