Sweet buns with ricotta and jam - Polish 'Drożdżówki'

Drożdżówki are undisputed heavyweight champion of Polish bakeries. There is nothing quite like the smell of sweet yeast dough wafting through a kitchen.

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% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Yeast Dough ​Activate: In a bowl, whisk the warm milk, sugar, and dry yeast. Let it stand for 5–10 minutes until it looks slightly frothy. ​Mix & Knead: Add the flour, salt, and egg yolk. Start mixing by hand or with a dough hook. Slowly pour in the melted butter. ​Knead: Knead for about 8–10 minutes until the dough is silky and elastic. ​First Rise: Place in a greased bowl, cover with a damp cloth, and let it rise in a warm, draught-free spot for 1 hour (or until doubled in size).

Step 2

Prep the Fillings ​Ricotta: In a small bowl, mix the ricotta, sugar, corn flour and vanilla extract until smooth. Keep in the fridge until needed. ​Crumble: Rub the cold butter into the flour and sugar with your fingertips until you have uneven, pea-sized crumbs. Put this in the fridge too.

Step 3

Shape and "The Deep Well" ​Divide: Punch the air out of the risen dough. Divide it into 6 equal pieces (approx. 75-80g each). ​Rest: Roll into smooth balls and place on a baking tray lined with parchment. Flatten them slightly, cover, and let rest for 20 minutes. ​The Indent: Dip the bottom of a small glass (like a juice glass) in flour. Press it firmly into the center of each dough ball, almost touching the tray. You want a wide, deep well with a thick rim of dough.

Step 4

Assemble & Bake ​Fill: Divide the ricotta mixture between the 6 wells. Top each with a teaspoon of jam. ​Glaze & Crumble: Brush the dough edges with the leftover egg white. Sprinkle the crumble generously over the top of the filling and edges. ​Bake: Bake in a preheated oven at 180°C (160°C Fan / Gas Mark 4) for 20–22 minutes until the edges are beautifully golden.

Step 5

The Milk Icing ​Whisk the powdered sugar with 1 tablespoon of milk. Add more milk drop-by-drop if it’s too thick. It should be thick enough to hold its shape but runny enough to drizzle. ​Drizzle the icing over the buns while they are still slightly warm.