Drozdzowka z Serem (Polish Sweet Cheese Yeast Buns)
Soft, golden yeast buns with a creamy vanilla quark centre and a buttery crumb topping.
- Time2 hrs 30
- LevelMedium
- Costabout £0.60 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 595kcal
- 72.1gcarbs
- 21.3gof which sugars
- 26.8gfat
- 14.9gsaturates
- 16gprotein
- 2.1gfibre
- 1.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the bread flour, yeast, 60 g sugar and salt. Add the warm milk, egg, 1 yolk and melted butter. Knead for 10 minutes until smooth and stretchy. Cover and leave somewhere warm for 1 hour, until doubled.
60 min - 2
Beat the quark with the filling yolk, icing sugar, vanilla and cornflour until smooth and thick.
- 3
Rub the plain flour, cold butter and 30 g caster sugar together with your fingertips into rough crumbs for the topping.
- 4
Divide the dough into 8 and shape into balls. Place on two lined trays, well apart. Cover and rest for 30 minutes.
30 min - 5
Heat the oven to 190°C (170°C fan). Press a deep hollow into each bun with the bottom of a glass. Fill with the quark mixture, brush the dough with beaten egg and scatter the crumble over.
- 6
Bake for 20 to 25 minutes, until deep golden and the filling is just set. Cool on a rack. They are best warm or the same day.
23 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
