Recipe for: Yeast Buns with Raspberries and Warmian Cottage Cheese - photo 1
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Recipe for: Yeast Buns with Raspberries and Warmian Cottage Cheese

Cakes and Bakes Regional Cuisine of Poland 150 min Medium 0 views ~46.64 PLN * - (0)
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Description

Soft, fluffy yeast rolls in the Masurian style — filled with aromatic Warmian cheese and fresh raspberries. This is a summer version of classic yeast buns, where the delicate, slightly sour cheese combines with juicy raspberries, and the golden crust adds a pleasant crunch. The recipe draws inspiration from the culinary traditions of Warmia and Masuria: local cheese adds character, while raspberries provide seasonal freshness. Perfect for a grab-and-go breakfast, a picnic, in a basket for the May holiday, or as a dessert served on a plate with a cup of coffee. We provide step-by-step tips for beginner bakers, precise rising and baking times, and alternatives for harder-to-find ingredients.

Ingredients Used

Ingredients (13)

Servings:
12
  • Wheat flour 600 g
  • Milk 300 ml
  • Fresh yeast 30 g
  • Sugar 80 g
  • Vanilla sugar 10 g
  • Chicken egg 3 pcs (~180 g)
  • Butter 100 g
  • Warmińskie curd cheese 400 g
  • Raspberry 300 g
  • 🌿 Spices
  • Salt 10 g
  • ✨ Optional
  • Powdered sugar 30 g
  • Almond flakes 40 g
  • Lemon zest 5 g
💰 Estimated dish cost: ~46.64 PLN (3.89 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Yeast dough

1

Activating the yeast: in a small saucepan, heat the milk to a temperature of 35–37°C (it should be pleasantly warm, not hot — check with the inside of your wrist). Crumble the fresh yeast into a bowl, add 15 g of sugar (about 1/2 tablespoon), pour in 100 ml of warm milk, and mix with a fork until the yeast dissolves. Set aside for 8–10 minutes in a warm place. The surface should foam and a light 'cap' of foam will appear — this is a sign that the yeast is active.

Ingredients: Fresh yeast, Milk, Sugar
Use a small bowl and a kitchen thermometer if you have one. If no foam appears after 10 minutes, the yeast may be inactive — start over with fresh yeast. The milk must not be hot (>45°C).
2

Preparing the dough: in a large bowl, sift the wheat flour, add the remaining sugar (about 65 g), salt, and mix. Make a well in the center of the flour. Pour in the active yeast, add 120 g of beaten eggs (2 eggs), and the rest of the warm milk (200 ml). Mix with a wooden spoon or a mixer with a hook on low speed until the ingredients are combined and form a sticky ball.

Ingredients: Wheat flour, Sugar, Salt, Milk, Fresh yeast
Use a large bowl (at least 4 l) — the dough rises. If you don't have a mixer, stir with a wooden spoon, then knead by hand on a floured surface for 10–12 minutes.
3

Adding butter and kneading: when the dough is combined, add the softened butter (100 g) in batches, one piece at a time, and knead with a hook mixer for 6–8 minutes (or by hand for 8–10 minutes) until the dough becomes smooth, elastic, and stops sticking to your hands. The dough should be soft and slightly moist — if it is too sticky, add up to 1–2 tablespoons of flour.

Ingredients: Butter, Wheat flour
Use a mixer with a dough hook or a wooden spoon for initial mixing, then use your hands. Do not knead for too long (more than 12 minutes by hand) — it may become tough.
4

First rise: transfer the dough to a lightly greased bowl, cover with a cloth or plastic wrap, and set aside in a warm place (about 24–26°C) for 60–75 minutes. The dough should double in volume. Correctness test: gently press your finger into it — the indentation should slowly spring back, not immediately return.

Ingredients: Wheat flour, Butter
The best vessel is a bowl with a diameter of at least 24 cm. If the apartment is cool, place the bowl in the turned-off oven with the light on or next to a warm dish.

Cottage cheese filling

5

Prepare the cheese mixture: in a medium bowl, place the warmian cheese (400 g), add 40 g of sugar, vanilla sugar (10 g), and 60 g of beaten egg (1 egg). If using, add finely grated lemon zest (about 5 g). Mash with a fork or mix on low speed for 1–2 minutes until the mixture is smooth and uniform. The mixture should be creamy, not watery — if it is too runny, drain excess whey.

Ingredients: Warmińskie curd cheese, Sugar, Vanilla sugar, Lemon zest
Use a fork or a small hand mixer. If the cottage cheese is very grainy, you can blend it for a moment with a blender. Additionally, you can add lemon zest for freshness.

Shaping and Baking

6

Shaping the yeast rolls: when the dough has doubled in size, transfer it to a lightly floured surface and divide it into 12 equal parts. Weighing: each piece should weigh about 120–130 g (you can use a kitchen scale). Shape each piece into a ball, then flatten it into a disc about 10 cm in diameter and 1–1.5 cm thick. In the center of each disc, make a gentle indentation with your finger about 3–4 cm in diameter, creating a 'bowl' for the filling.

Ingredients: Wheat flour
Use a kitchen scale for equal portions. If you don't have a scale, divide the dough into 12 equal parts visually. The best surface is a wooden countertop or a silicone baking mat.
7

Filling: Place about 30–35 g of the cheese mixture (tablespoon or teaspoon) in the center of each dough round and arrange 6–8 fresh raspberries around or on top of the mixture. Be careful not to overdo it — excess moisture may cause the dough to bake unevenly.

Ingredients: Warmińskie curd cheese, Raspberry, Almond flakes
Use an ice cream scoop or a tablespoon to portion the cheese mixture. Additionally, you can add almond flakes for texture.
8

Second rising: Arrange the prepared yeast rolls on a baking sheet lined with parchment paper, spaced 3–4 cm apart. Loosely cover with a cloth and set aside for 25–30 minutes in a warm place, until they puff up slightly and rise — they should be visibly fluffy.

Ingredients: Wheat flour
The best tray is a flat baking tray or several smaller ones, so they don't stick to each other. Do not expose to drafts.
9

Baking: preheat the oven to 190°C (top-bottom, without fan). Before baking, beat the remaining 60 g of egg (1 egg) and gently brush the surface of the sweet rolls with a pastry brush. Optionally sprinkle with almond flakes. Place in the preheated oven and bake for 18–22 minutes — until golden on top and well risen. Check with a toothpick: the center should be baked through, and the cheese filling should be slightly set.

Ingredients: Almond flakes
The best is the middle rack in the oven. If the tops darken too quickly, loosely cover them with aluminum foil for the last 5 minutes.

Finishing

10

Finishing and serving: as soon as you take them out of the oven while the rolls are hot, you can brush the tops with a bit of melted butter (use the butter from the dough) for shine. Let them cool on a rack for 10–15 minutes. Before serving, sprinkle with sifted powdered sugar (optional) and serve warm or at room temperature.

Ingredients: Butter, Powdered sugar
Use a silicone brush to spread the butter. Placing them on a rack prevents the bottoms of the rolls from getting soggy.

Fun Fact

💡

Warmiń curd is a local product from Warmia — a simple, rustic cheese that has been used in the region for sweet and savory baked goods for years. Its slightly tangy flavor pairs wonderfully with summer fruits like raspberries.

Best for

piknik majówka letnie śniadanie popołudniowa kawa

Tips

🍽️ Serving

Serve slightly warm or at room temperature. Excellent with a cup of brewed coffee, kefir, or buttermilk. For a picnic, pack in a paper container — they taste best on the first day. Additionally, you can serve with a bit of thick natural yogurt or homemade currant jam.

🥡 Storage

Store in an airtight container at room temperature for up to 24 hours. After that, it's best to refrigerate (for up to 48 hours) — before serving, reheat for 5–7 minutes in the oven at 160°C. Do not freeze raw pastries; baked ones can be frozen (for up to 1 month) and thawed at room temperature, then reheated for 5–8 minutes at 170°C.

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