Uff, I just looked at this recipe and it looks quite lengthy… But don’t fret! It’s just the first impression. As all yeasted goodness these buns require some rest time and some work time, but not so much of actual work. Unless you’re doing kneading yourself (as I did not so long time ago).
I am not sure if I mentioned that in Poland, and probably in surrounding countries as well, yeasted sweet breads and buns are pretty popular and easy to find. You don’t actually need to bake them yourself. On metro, train stations, anywhere where people are in a hurry, there are these little pastry shops that sell buns filled with all kinds of stuff. Farmer cheese and poppy seeds are the most common ones, I think, then there is fruit filling, and savory varieties. I used to buy them quite often in college when running from one class to another. The best time to grab one of those (beside breakfast) is around 11, when lunch is coming but not soon enough, or ~4pm when dinner seems so far away. Anyway, I grew up with them around and now I miss the familiar flavors. So I bake them myself now.
This recipe will yield ~20 buns, which is way too much for a family of 2 and a half. However they can be frozen and reheated later. Just pack them in a Ziploc and toss in the freezer. When you’re in mood for something sweetish reheat it. Each microwave is different, and bun’s size is also a factor, but mine takes 15-20 seconds on high. I know some people prefer to freeze the buns just before baking – I haven’t tried this option yet, but it should work fine too.
- 17 oz. all purpose flour
- 0.5 cup sugar + 1 teaspoon
- 2 eggs
- 2 tablespoons unsalted butter
- 1 cup milk (warm, ~100°F-115°F)
- 6.5 teaspoon yeast
- pinch of salt
- 16 oz farmers cheese (1 package)*
- 5 tablespoons powdered sugar
- 1 egg yolk
- 0.5 teaspoon vanilla extract
- raisins (optional)
Egg-wash (mix ingredients together with fork):
- 1 egg
- 2 tablespoons of cream OR half&half OR milk
- Sift the flour and set aside.
- Melt the butter, set it aside to cool down.
- In a small bowl mix yeast with 1 teaspoon of sugar and 0.5 cup of milk. Let it stand for ~5 minutes, until it bubbles.
- In a mixer bowl put together flour, eggs, sugar, milk-yeast mixture, remaining milk and pinch of salt.
- Knead with the dough hook for about 5 minutes and add melted butter. Continue kneading until the dough is smooth and elastic, 10 to 15 minutes total.*
- Cover with plastic and kitchen cloth.
- Let it rest for 1.5-2hrs in a warm place, until it doubles in volume.
- In the meantime prepare the filling: mix well all ingredients (if you want the filling to be very smooth use immersion blender). Keep refrigerated until ready to use.
- After the rest period knead it again on low for ~5 minutes.
- Divide the dough in half.
- Roll it out until it is ~0.5 inch thick.
- Cut it into 1.5-2 inches wide stripes.
- Form the buns (see instructions below).*
- Prepare streusel (if using).
- Preheat the oven to 355°F.
- After they increased in size, with a clean finger, gently make a depression in the center of each bun.
- Fill it with the filling (I used farmer cheese filling, but fresh fruits or fruits jams and spreads are another option).
- Brush with prepared egg-wash.
- Sprinkle with streusel (if using).
- Bake for ~18 minutes, until golden.
*Another option is to roll out the dough, spread the filling, roll it and cut it as you would do with cinnamon rolls. Then proceed with the raising time and start at step 18, omitting steps 16&17.
Yield: ~20 buns
Nutritional Info (1 bun, without raisins): Cal 171, Prot 6g, Carb 29g, Fat 3g, Fiber 0.7g