Cakes
Cheese and Fruit Rolls (Drożdżówki)
Method
1
INTRO
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A simple recipe for yeast buns with cheese and fruit
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Crush the yeast into a bowl. Add a teaspoon of sugar and a teaspoon of flour, then pour in warm but not hot milk. Mix everything thoroughly and set aside in a warm place for about 25 minutes, until the starter clearly rises and increases in volume. If the starter doesn’t rise, it’s best to prepare it again.
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In a large bowl, preferably a stand mixer bowl, sift the flour. Add a pinch of salt and the sugar, then mix. Make a well in the center, pour in the risen starter, and gradually bring the flour into the well, mixing it with the starter.
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After a while, add the egg and continue mixing until the ingredients start to combine. Then knead the dough with the mixer hook or by hand for about 10 minutes.
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After that, while still kneading, add the melted and cooled butter in batches. Knead for another about 5 minutes, until the dough is smooth, elastic, and soft.
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Cover the finished dough with a cloth and let it rise in a warm place for about 1.5 hours, until it doubles in volume.
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Add flour to a bowl, add finely chopped cold butter, and rub it in with your fingers until small crumbs form. Then combine the ingredients into a uniform mixture. The crumb topping can be chilled in the refrigerator until ready to use.
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Transfer the risen dough to a lightly floured countertop and quickly knead. Divide into 12 equal parts.
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From each portion, shape a round patty about 1 cm thick. Place them on a baking tray lined with parchment paper, keeping spacing between them. Set aside for about 25 minutes to rise again.
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In the meantime, prepare the filling. Mix ricotta or twaróg with powdered sugar, potato starch, and egg until the mixture is smooth.
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In the risen patties, make indentations for the filling. The easiest way is to gently press the bottom of a small glass or cup into the center, about 4 cm in diameter. Do this gently but fairly deeply so that the filling doesn’t spill out during baking.
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Add about 2 teaspoons of the cheese mixture to each indentation, and add pieces of strawberries.
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Brush the tops of the rolls with egg yolk beaten with 2 tbsp milk. Finally, sprinkle with the crumb topping crumbled with your fingers.
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Bake the rolls for about 18 minutes in an oven preheated to 180°C, top and bottom heat, without fan/convection.
Tips
💡 After cooling, you can additionally drizzle them with icing.