Soft yeast dough, quark, tangy colorful currants, plum jam and crunchy streusel create a fragrant Czech classic, perfect with coffee, for breakfast or as a treat for guests. You can alternate the fillings between the buns, so you can easily prepare several flavors on one baking tray.
The dough is easy to work with and, after proper rising, is pleasantly fluffy. It just needs about an hour in a warm place, then you shape the buns and fill them as you like. The baked buns stay soft even the next day and, if stored properly, will keep for 2–3 days.
What You’ll Need
For the yeast dough:
- 500 g semi-coarse flour,
- 1 packet of instant yeast,
- 250 ml milk,
- 2 egg yolks,
- 60 g melted butter,
- a pinch of salt,
- 2 tablespoons sugar.
For the fillings:
- quark,
- colorful currants,
- plum jam.
For finishing:
- beaten egg for brushing the edges,
- streusel,
- optionally melted butter for brushing the baked buns.
The original recipe does not specify the exact amount of fillings, streusel, egg or butter for the final brushing, so adjust these according to the number and size of buns.
Step-by-Step Preparation:
1. Preparing the starter: Warm the milk so it is just lukewarm. Add the sugar and instant yeast, stir and let it activate briefly. If you are using instant yeast meant for direct use, you can simply add it to the flour instead.
2. Making the dough: Sift the semi-coarse flour into a large bowl and add the salt, egg yolks, cooled melted butter and the prepared starter. Work everything together thoroughly until you get a smooth, soft dough that does not stick to the sides of the bowl.
3. Rising: Cover the bowl with a clean tea towel and place it in a warm spot. Let the dough rise for about 1 hour, until it doubles in size. Proper rising helps the finished buns to be nice and fluffy.
4. Dividing the dough: Divide the risen dough into equal pieces and shape each one into a neat bun. Place the buns on a baking tray lined with baking paper, leaving space between them so they don’t stick together during baking.
5. Shaping and filling: Make a well in the center of each bun. Brush the edges with beaten egg and fill the centers with quark, colorful currants or plum jam. Don’t overfill, so the filling doesn’t run out during baking.
6. Adding streusel: Sprinkle the filled buns with streusel just before putting the tray in the oven, so it stays on the surface and creates a pleasantly crunchy layer after baking.
7. Baking: Place the buns in an oven preheated to 170°C and bake for about 20 minutes. They are ready when the edges are nicely golden. Watch the appearance to avoid drying out the delicate yeast dough.
8. Finishing and serving: Remove the baked buns from the oven and let them cool. If you wish, you can brush them lightly with melted butter. Serve with coffee, for breakfast, as a snack or as a homemade treat.
How to Achieve Fluffy Dough
Use lukewarm milk and let the melted butter cool before adding it to the bowl. Work the dough until it is smooth and soft, and don’t rush to the next step until it has doubled in size during rising.
A warm place without unnecessary drafts is also important. Properly risen dough is easier to shape and the baked buns will be lighter and fluffier.
How to Work with the Filling and Streusel
You can use quark, colorful currants and plum jam separately to prepare different varieties on one tray. Make a deep enough well in the center, but add the filling sparingly so it doesn’t overflow during baking.
Add the streusel just before baking. This way it stays on the surface of the buns and creates a contrast to the soft dough and creamy filling.
How to Store Yeast Buns
Once cooled, store the buns at room temperature covered with a tea towel or in a sealed container. This way they stay soft for 2–3 days and taste great even the next day.
If you don’t use them up in time, you can freeze them. Let them cool completely before storing, so that moisture doesn’t condense inside the packaging or container.
Dobrou chuť!
