Sweet Yeast Buns
Kołaczyki means little wheels from the word koła which means wheels.
In a previous post – Bułeczki – Sweet Yeast Buns– I gave a recipe for basic sweet yeast dough – since then I have tried out a slightly different recipe – nearly the same ingredients but a slightly different method – and I think these turned out to be the best yeast buns I have ever made – so this is – Basic sweet yeast dough version two.
A few reminders when using yeast in baking
- Learn to be patient – you cannot control the timings exactly with yeast, it depends on the temperature of the room and the flour used and other variables.
- Do yeast baking on a day you are planning to be in & have other things to do, but ones you can break off from when needed.
- Heat the milk so it is at body temperature – use the finger test – too hot and you will kill the yeast – too cold is okay – it will just take longer.
- An egg glaze often burns too quickly – I have found an egg white or egg white & water glaze gives a better result.
Older Polish recipes use fresh yeast. I have used dried yeast and have had very good results. (I have not tried using easy bake yeast for this recipe).
Basic Sweet Yeast Dough Version 2
Leaven – Starter
100g plain flour
30g fresh yeast or 15-20g dried yeast
Rest of ingredients
3 egg yolks
50g melted butter or block margarine
400g plain flour
1/4 tsp salt
Zest of 1 lemon
2-3 drops of vanilla essence
Save 1 egg white for use as a wash on the buns.
Warm the milk slightly – so it is just warm to the touch – and add the yeast and mix together.
Put the flour in to a bowl and add the milk and yeast mix it all together and leave it covered until it is double in size.
Melt the butter and leave it to cool.
Whisk the yolks and sugar until they are pale and fluffy.
Grease 2 baking sheets – You should get around 15 buns. – invite people round!
Into a large bowl put: the flour and the salt, the yeast starter, the yolk mixture, the zest of a lemon, the vanilla essence and the milk.
Mix it all together so that you get a soft dough that comes away from the side of the bowl – you do not have to knead it.
Then work in the melted butter (this is the hardest part) until it is all incorporated and you have a uniform shiny dough.
Cover the dough with a cloth and leave this to rise until it is double in size.
Onto a floured surface place the dough and form it into a rectangle and then roll this out until it is around 2cm thick.
Using a 8cm diameter cutter cut out circles of dough and place them on the greased baking sheets, leaving room for the dough to rise.
Gather together the left over dough and repeat the process.
Cover the trays and leave the circles to rise and double in size.
Pre heat the oven to GM5 – 190ºC
Use a clean napkin or tea towel and cover the base of a tumbler.
Use the covered tumbler and press down on the centre of each circle to form an indentation into which you will put a filling.
These are the ones I tried –
Cheese mixture – similar to ones for baked cheesecake.
Mix together around 250g of cream cheese/twaróg/curd or yoghurt cheese, 70g icing sugar, 1 egg yolk and 2-3 drops of vanilla essence.
Blackcurrant jam (you could use any tart jam such as cherry or gooseberry )
English style sweet mincemeat – I use Delia Smith’s recipe (without the nuts)
Put a large dollop of the filling onto each circle.
Brush the exposed dough with beaten egg white.
This is for the jam or mincemeat only – not the cheese mixture.
Kruszonka – Crumble Mixture
50g plain flour
50g granulated sugar
Mix together the flour and butter to make fine crumbs then mix in the sugar.
Sprinkle around a tablespoon or so over the jam or mincemeat.
Bake the buns for around 15 minutes.
Tea plate pattern below is called Mayfair.
They were all delicious – the sweet cheese ones were my favourites!