Rhubarb Yeast Buns

  • Today, 4 July 2021, is the 6th anniversary of my blog. 
  • I still enjoy trying out recipes and writing about them.
  • I still have many more traditional and modern recipes to do.
  • Today’s recipe is very Polish –  drożdżówki – sweet yeast buns.
  • The yeast dough I used for onion rolls was very good and I thought I could use it with different toppings.
  • I found that adding some granulated sugar to the dough was better for sweet toppings.
  • I have previously made similar buns – see kołaczyki, which means little wheels from the word koła which means wheels.
  • I like this dough recipe even more than the ones I have used before – this will become the one I will use the most.

Ingredients – Roll

  • 200g & 50g plain flour
  • 150 ml warm milk
  • 1 teaspoon of granulated sugar
  • ½ tablespoon of dried yeast
  • ¼ teaspoon of salt
  • 60g granulated sugar
  • 2 egg yolks
  • *
  • Egg white for brushing – beaten
  • 3 to 4 stalks of rhubarb
  • 3-4 tablespoons of granulated sugar

Method – Rhubarb

  • Pre-heat the oven to GM4 – 180°C.
  • Chop the rhubarb into small pieces.
  • Place them on a baking tray.
  • Sprinkle them with sugar.
  • Bake in the oven for around 30 minutes.
  • The aim is to part cook them to be soft.
  • Leave to go cold before using.

Ingredients – Kruszonka

  • 30g plain flour
  • 20g butter
  • 30g granulated sugar

Method – Kruszonka

  • Rub the butter into the flour to get breadcrumbs.
  • Stir in the sugar.

Method

  • Mix the milk, yeast, sugar and 50g of plain flour.
  • Leave for 20 minutes.
  • Put the 200g  of plain flour, sugar, salt, yolks and yeast mixture in a bowl.
  • Mix together to form a soft dough.
  • Add a little extra milk if this is too dry.
  • Knead for 10 minutes – set a timer – till you get a smooth ball.
  • Cover and leave for 1½ – 2 hours.
  • Line baking tray with baking paper.
  • *
  • Lightly knead the dough for a few minutes.
  • Divide the dough into 6.
  • Roll each one to make a ball.
  • Place the balls on the baking tray and flatten each one.
  • Cover and leave for 30 minutes.
  • Pre-heat the oven  to GM6 – 200°C.
  • Using finger tips or the base of a tumbler flatten the centre of each roll.
  • Brush with beaten egg white.
  • Place around 8 pieces of rhubarb in the centre of each roll.
  • Sprinkle the kruszonkacrumble mixture over the top of the rhubarb
  • Bake for 20 minutes.
  • Leave to cool on a wire rack.
  • *
  • Serve warm or cold.

Optional

  • Dust with icing sugar.
  • Drizzle with runny icing.

Kołaczyki – Little Wheels

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

Ingredients

Leaven – Starter

  • 100g plain flour
  • 30g fresh yeast or 15-20g dried yeast
  • 125ml  milk

Rest of ingredients

  • 3 egg yolks
  • 60g sugar
  • 50g melted butter or block margarine
  • 400g plain flour
  • 1/4 tsp salt
  • Zest of 1 lemon
  • 2-3 drops of vanilla essence
  • 125ml milk

and

Save 1 egg white for use as a wash on the buns.

Method

  • 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.

Fillings

  • 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.

IMG_20151218_075301762

Topping

This is for the jam or mincemeat only – not the cheese mixture.

Kruszonka – Crumble Mixture

Ingredients

  • 50g plain flour
  • 50g butter
  • 50g granulated  sugar

Method

  • 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!