Who could resist fresh, still-warm homemade buns with their afternoon coffee? Often, the long wait for dough to rise and the worry whether it will puff up enough puts us off. But with this lightning-fast recipe, all those worries are a thing of the past. The magic lies in a yeast-free dough that only needs to rest for 10 minutes—just enough time to prepare the filling.
The real secret to their incredible softness is adding plain white yogurt to the dough and a bit of vanilla pudding powder to the curd filling. The pudding powder keeps the filling perfectly creamy and prevents it from leaking out during baking. Whether you top them with apricot or currant jam, these buns will disappear from the tray while still warm. Let’s see how it’s done!
| Parameter | Value |
|---|---|
| Preparation time | 20 minutes |
| Resting time | 10 minutes |
| Baking time | about 15 minutes at 170 °C |
| Difficulty | Easy |
| Main flavors | Curd, vanilla, jam |
Ingredients You’ll Need
For the lightning-fast dough:
- 300 g plain flour: (You can also use a mix with semi-coarse flour).
- 1 packet dry yeast (7 g): For a quick start.
- 130 ml lukewarm milk: Make sure it’s not hot, so it doesn’t kill the yeast.
- 1 egg: Binds the ingredients together.
- 50 g melted butter: Gives the dough its wonderful aroma.
- 1 tablespoon plain yogurt: The secret ingredient for extra softness.
- Sugar: 2 tablespoons cane or granulated sugar and 1 packet vanilla sugar.
- Pinch of salt: To enhance the sweet flavor.
For the rich filling and finish:
- 250 g curd cheese: Ideally crumbly block curd, not the creamy tub kind.
- 1 egg yolk: For better color and texture in the curd.
- 1 tablespoon vanilla pudding powder: Keeps the filling thick and stable.
- Jam: Apricot, currant, or plum jam.
- Streusel: The classic mix of butter, sugar, and coarse flour.
Step-by-Step Preparation
1. Preparing the dry and wet base
Sift the flour into a large bowl. Add the dry yeast, both sugars, and a pinch of salt. Mix together. Then add the egg, a tablespoon of yogurt, and lukewarm milk. Start kneading, and finally pour in the melted (but not hot) butter.
2. Lightning-fast resting (10 minutes)
Work the dough until it’s soft and pliable. Cover the finished dough with a tea towel and let it rest for just 10 minutes. Meanwhile, in a bowl, mix the curd cheese with the egg yolk, sugar, and pudding powder.
3. Shaping and filling
Turn the dough out onto a floured surface and roll it out. Cut into neat squares. Place a teaspoon of curd filling in the center of each, pinch the edges together like a little bun, and place seam-side down on a baking tray lined with parchment paper.
4. Making the well and decorating
Gently press the bottom of a small glass into each bun on the tray to make a well. Brush the edges with beaten egg. Spoon a little jam into each well and generously sprinkle with streusel.
5. Baking
Bake in a preheated oven at 170 °C for about 15 minutes, until the edges turn beautifully golden.
Frequently Asked Questions (FAQ)
Most often, it’s due to the cottage cheese from the tub, which contains too much water. Always choose block cottage cheese and don’t forget to add a tablespoon of pudding powder or starch to bind the excess moisture.
Of course! For this amount of flour, use about 1/3 of a block of fresh yeast (about 14 g) and let it rise with a little milk and sugar. However, the rising time will be slightly longer.
Thanks to the yogurt in the dough, they stay moist for a long time, but it’s best to store them in a closed container or cover them with a cloth after they cool down.
Homemade buns are proof that you can create a fluffy miracle even without hours of rising. Enjoy!
