Polish Sweet Yeast Buns with Cheese and Fruit – Drożdżówki z serem i owocami
Polish Sweet Yeast Buns with Cheese and Fruit are fluffy, soft, slightly sweet, filled with twaróg cheese and topped with juicy fruit. If you grew up in a Polish household, you know exactly what I’m talking about. These are the buns Babcia baked for Saturday afternoon– warm, golden, and impossible to eat just one.
In my home, we make them with strawberries, rhubarb, and bilberries – but raspberries or sour cherries work beautifully too, or just use whatever your garden (or freezer) has to offer.
Ingredients:
For the dough:
- 50 g fresh yeast (or 1 packet dry yeast, about 7 g)
- 250 ml warm milk (1 cup)
- 1 tsp sugar
- 1 tbsp flour
- 500 g all-purpose flour (about 4 cups)
- 4 egg yolks + 1 whole egg
- 100 g powdered sugar (¾ cup)
- 100 g butter (a little under 1 stick), melted and cooled
For the filling:
- Sweetened twaróg cheese (farmer’s cheese) – about 300–400 g
- Fresh fruit: strawberries, rhubarb, bilberries (or raspberries, sour cherries)
Crumble topping (kruszonka):
- 200 g flour (1⅔ cups)
- 100 g butter (almost 1 stick)
- 50 g sugar (¼ cup)
Watch short movie on how I make Polish Sweet Yeast Buns with Cheese and Fruit – Drożdżówki z serem i owocami:
Instructions:
1. Start with the yeast starter (rozczyn):
In a small bowl, combine 50 g of fresh yeast, 125 ml of warm milk, 1 teaspoon of sugar, and 1 tablespoon of flour. Mix well, cover with a cloth, and let it rise for about 10 minutes until bubbly and active.
2. While the yeast is working, prepare the egg mixture:
Beat 4 egg yolks and 1 whole egg with 100 g of powdered sugar until thick and creamy – like a good old kogiel-mogiel.
3. Melt 100 g of butter and let it cool.
4. In a large mixing bowl (or stand mixer bowl), sift in 500 g of flour.
Add the risen yeast mixture, the egg mixture, 125 ml milk and the melted butter. Knead everything together until smooth and elastic. You can do this in a stand mixer with a dough hook – no need to make extra dishes.
5. Let the dough rise, covered, in the bowl – about 1 hour, until doubled in size.
6. Once risen, gently knead the dough on a floured surface.
Form it into a round shape, divide in half. Then divide each half into 2, and each of those into 3 pieces – you’ll end up with 12 buns.
7. Shape into smooth round buns.
Place them on a parchment-lined baking tray, leaving space between each. Use your fingers or the bottom of a glass to gently press down the center and create a well.
8. Fill each bun with a spoonful of sweet cheese and fruit.
Strawberries, diced rhubarb, bilberries – mix and match however you like!
9. Prepare the crumble topping (kruszonka):
Rub together 200 g flour, 100 g butter, and 50 g sugar with your fingers until crumbly. Sprinkle generously over the buns.
10. Let the buns rise again on the tray for 15–20 minutes.
Meanwhile, preheat the oven to 180°C (350°F).
11. Bake in batches for about 15 minutes, until golden and fragrant. This recipe makes two trays – don’t overcrowd the oven.
Enjoy Polish Sweet Buns warm with a cup of cold milk, or pack a few to share – because no one should eat just one drożdżówka.
Tips for Perfect Yeast Dough for Polish Sweet Buns
- Warm – but not hot – milk and butter
Yeast is picky. Too cold and it won’t rise, too hot and it dies. Keep liquids lukewarm, like baby’s bath water – around 37–40°C (98–104°F). - Use fresh yeast if possible
Nothing beats that classic bakery smell from fresh yeast. If using dry yeast, make sure it’s still active and not expired. - Give it time
Yeast dough loves warmth and patience. Cover your bowl with a cloth and let it rise in a cozy, draft-free spot – like inside your oven with just the light on. - Don’t overload the dough
Too much flour makes dough heavy. Add just enough to make it soft and slightly sticky – it should feel alive under your hands. - Don’t skip the second rise
Even shaped buns need a little nap before baking. That 15–20 minute rise on the tray gives them softness and puff. - Add love (and good memories)
The real secret ingredient? A quiet kitchen, a little radio in the background, and the memory of someone you love teaching you how to make these.
Smacznego!
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Polish food recipes, sentimental Polish cuisine, only tried and true recipes, Polish American.
