Recipe for: Butter bun with cottage cheese and rhubarb jam - photo 1
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Recipe for: Butter bun with cottage cheese and rhubarb jam

Breakfasts for Kids Regional Cuisine of Poland 150 min Medium 7 wyświetleń ~44.59 PLN - (0)
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Description

A delicate Silesian butter bun filled with creamy cottage cheese and homemade rhubarb jam — perfect for a spring breakfast for kids. The dough is soft and has a buttery aroma, the cottage cheese filling is mild and slightly sweet, while the rhubarb jam adds a tart-sweet freshness. The recipe combines the tradition of Silesian homemade bread with seasonal rhubarb; serve warm or at room temperature on a breakfast plate with a cup of milk or buttermilk. The recipe includes detailed instructions for beginners — how to prepare yeast dough, make jam, and shape the buns step by step.

Ingredients Used

Ingredients (13)

Servings:
8
  • Wheat flour 500 g
  • Milk 250 ml
  • Chicken egg 3 szt. (~180 g)
  • Butter 130 g
  • Sugar 270 g
  • Fresh yeast 20 g
  • Semi-fat cottage cheese 400 g
  • Rhubarb 400 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • ✨ Opcjonalne
  • Powdered sugar 30 g
  • Vanilla bean 1.6 szt. (~8 g)
  • Fresh mint 0.1 pęczków (~10 g)
💰 Szacowany koszt dania: ~44.59 PLN (5.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb jam

1

Prepare the rhubarb: wash the stalks, trim the tough ends, and cut into 1–2 cm pieces. Place the rhubarb in a medium saucepan, add 150 g of sugar (from the total amount) and 15 ml of lemon juice. Heat over medium heat, stirring with a wooden spoon every few minutes, until the sugar dissolves and the mixture begins to boil.

Ingredients: Rhubarb, Sugar, Lemon juice
Use a saucepan with a diameter of 20–24 cm with a thick bottom to prevent burning. Stir regularly to prevent the rhubarb from sticking to the bottom.
2

Cook the rhubarb for 10–12 minutes over low heat until the pieces soften and the liquid thickens to a consistency of thick puree. If you want a very smooth jam, briefly blend it with an immersion blender (1–2 seconds). Set aside to cool — the jam will thicken further as it cools.

Ingredients: Rhubarb, Sugar
Check the density: if a spoon coated with the mixture leaves a mark, the jam is ready. Use the blender carefully so as not to completely break down the pieces if you want to maintain texture.

Yeast dough

3

Activating the yeast: heat 250 ml of milk to about 35°C (it should be warm to the touch). Crumble 20 g of fresh yeast into a small bowl, add 1 teaspoon of sugar (about 5 g from the total) and 50 ml of warm milk, mix with a fork. Set aside for 8–10 minutes — a foam should appear on the surface and the smell of yeast should be noticeable.

Ingredients: Milk, Fresh yeast, Sugar
Use a kitchen thermometer or check the temperature with the inside of your wrist (it should be warm, not hot). If no foam appears after 10 minutes, the yeast may be inactive — start over.
4

In a large bowl, mix 500 g of wheat flour with 5 g of salt and the remaining sugar (set aside the remaining 215 g). Make a well in the center. Pour the activated yeast from the bowl into the well, add 120 g of beaten eggs (2 eggs), and melted (but not hot) 100 g of butter. Start mixing with a wooden spoon, first the center, then gradually incorporate the flour from the sides into the middle.

Ingredients: Wheat flour, Salt, Fresh yeast, Sugar, Butter
Use a large bowl and a wooden spoon or a stand mixer with a dough hook. Mix only until the ingredients are combined — do not knead yet vigorously.
5

Kneading: transfer the dough to a lightly floured surface and knead by hand for 8–10 minutes or use a mixer with a hook for 5–7 minutes, until the dough becomes smooth, elastic, and stops sticking to your hands. If the dough is too sticky, add a maximum of 10 g of flour, no more.

Ingredients: Wheat flour, Butter
Use a silicone pastry mat or a clean countertop. The dough is ready when it springs back slowly to shape after being pressed with a finger.

Rising

6

Shape the dough into a ball, lightly brush the surface with 10 g of melted butter, and place it in a large, oiled bowl. Cover with a cloth and set aside in a warm place for 60–75 minutes, until it doubles in size.

Ingredients: Butter, Wheat flour
The best place is a turned-off oven with the light on for a moment or a spot near a warm radiator. Don't rush the rising — it gives the rolls fluffiness.

Cottage cheese filling

7

Prepare the filling: in a bowl, mash 400 g of cottage cheese with a fork or pass it through a sieve for a velvety consistency. Add 40 g of sugar (from the total), seeds from 1/2 vanilla pod if using (optional), and 60 g of egg (1 egg) or a portion of it from the previously measured amount. Mix thoroughly until the mixture is smooth and slightly fluffy.

Ingredients: Semi-fat cottage cheese, Sugar, Vanilla bean
Use a small sieve or hand mixer if the cottage cheese is very lumpy. For children, don't overdo the sugar — adjust according to preference.

Shaping the rolls

8

After the dough has risen, remove it onto a lightly floured surface and degas it by gently pressing down. Divide it into 8 equal parts (about 90–100 g each). Flatten each part with your hand into a disc, place 1–2 tablespoons of cheese filling in the center, and on top add 1 tablespoon of cooled rhubarb jam. Pinch the edges together to form a bun with the seam side down, so the filling doesn't leak out. Place them seam side down on a baking sheet lined with parchment paper.

Ingredients: Wheat flour, Semi-fat cottage cheese, Rhubarb
Use a kitchen scale for even portioning. Firmly pinch the edges, then turn the bun seam side down on the baking sheet; this will help maintain an aesthetically pleasing mound on top.

Final proofing

9

Cover the rolls with a cloth and let them rise for another 20–30 minutes. They should puff up slightly (about 20–30% increase).

Ingredients: Wheat flour
Don't let them rise too long, as they will lose their shape. Use the time of 20–30 minutes as a guideline, watch for growth.

Baking

10

Preheat the oven to 180°C (top-bottom). Before placing them in, brush the rolls with the beaten remaining egg (the leftover from the batch) and, if you like, a bit of melted butter on top. Bake on the middle rack for 18–22 minutes, until golden and when tapped on the bottom, they sound hollow.

Ingredients: Butter
The best is a baking tray with the convection function turned off; use the top-bottom function. If the top browns too quickly, loosely cover it with aluminum foil.

Finishing and serving

11

After baking, remove the rolls from the oven and immediately brush the tops with 10 g of melted butter to give them shine and softness. Cool on a rack for 15–20 minutes. Before serving, you can sift a little powdered sugar and decorate with a mint leaf (optional). Serve slightly warm or at room temperature.

Ingredients: Butter, Powdered sugar, Fresh mint
Use a pastry brush and a cooling rack to prevent the bottom from getting soggy. For children, serve warm, not hot.

Additional tips

12

If you want to prepare the jam in advance, store it in a jar in the fridge for up to 7 days. The dough can also be prepared up to the first rising phase a day in advance and stored in the fridge overnight, taking it out 2 hours before shaping to warm up and rise.

Ingredients: Rhubarb, Wheat flour, Fresh yeast
Long rising in the fridge gives better flavor and aroma due to fermentation; take it out earlier for the ingredients to reach room temperature.

Fun Fact

💡

In the Silesian region, sweet rolls with filling were a traditional addition to breakfast and afternoon tea. Rhubarb began to be widely cultivated in Poland in the 19th century and quickly became popular in homemade preserves.

Best for

wiosenne śniadanie podwieczorek dla dzieci piknik rodzinny

Tips

🍽️ Serving

Serve slightly warm with a cup of buttermilk or cocoa for kids. You can cut the bun in half and serve with a bit of extra jam. For adults, I recommend adding a teaspoon of natural yogurt as a topping.

🥡 Storage

Store in an airtight container at room temperature for up to 2 days. The jam can be kept in the refrigerator for up to 7 days. The rolls can be refreshed in an oven preheated to 160°C for 5–7 minutes; do not place cold rolls directly into the hot oven.

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