Drożdżówki

A round pastry topped with sliced strawberries and crumbly streusel sits on a white speckled plate.

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Soft and fluffy Polish strawberry sweet rolls filled with creamy vanilla pudding, fresh strawberries, and topped with buttery crumble.

Prep Time30

Cook Time30

Dough rising time1

Course: Breakfast, Dessert

Cuisine: Polish

Servings:

Calories: 330kcal

Author: Agnieszka

Ingredients

Yeast starter

2 ¼ teaspoon dried yeast 1 packet (7 grams)
¼ cup milk warm but not hot
1 tablespoon all purpose flour
1 tablespoon sugar

Dough

2 cups all purpose flour
¼ cup warm milk divided
3 tablespoon sugar
2 tablespoon butter melted
1 large egg

Crumble

4 tablespoon flour
1 ½ tablespoon butter
1 ½ tbsp butter at room temperature

Toppings

1 vanilla flavored budyń or Jello pudding See Note
8 strawberries halved or quartered

Instructions

Topping

Prepare the vanilla pudding according to package instructions using less milk to make it thicker (instead of 3 cups milk use 2.5 cups milk).
Let the pudding cool down completely before using.
Cut strawberries into quarters.
Prepare the crumble: In a small bowl, rub together the flour and butter with your fingertips until coarse crumbs form. Refrigerate until ready to use.

Dough

Activate the yeast: In a small bowl, combine the warm milk, yeast, sugar, and flour. Stir until combined and let sit for about 10–15 minutes, or until bubbly and foamy.
Make the dough: In a large bowl, combine the flour, sugar, egg, melted butter, the remaining warm milk, and the activated yeast mixture. Mix until a soft dough forms, then knead for about 8–10 minutes until smooth and elastic.
Transfer to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

Assembly and baking

Line a large baking sheet with parchment paper.
Shape the buns: Divide the risen dough into 6 equal pieces and shape each into a smooth ball. Arrange on the prepared baking sheet, leaving space between them.
Using the bottom of a glass or your fingers, press a deep indentation into the center of each roll.
Fill each indentation with vanilla pudding, then top with strawberry pieces. Brush the edges of each roll with beaten egg and sprinkle the crumble over the tops.
Let the buns rise while your oven heats (about 10-15 minutes)
Heat the oven to 350 degrees.
Bake for 20-25 minutes until golden brown.
Allow to cool for several minutes before serving. They are best enjoyed the day they are baked.

Notes

The dough should be soft and slightly tacky, but not sticky. Add a tablespoon of flour if needed while kneading.

If you have access to a Polish budyń mix (waniliowy or śmietankowy), use it as filling but reduce the milk amount from 500 to 400 ml.

If using American vanilla pudding mix (Jello), prepare it with about 25% less milk than the package directions call for so it turns out thick enough for the filling. Let it cool completely before using.

You can also make your own custard or use cream cheese (or twaróg - farmers cheese) mixed with powdered sugar as filling.

Fresh strawberries work best. If using frozen strawberries, thaw and pat them dry well to prevent excess moisture.

Other berries will work, too (blueberries, raspberries).

It can be a little tricky to figure out if your drożdżówki are done without overbaking them. After about 20 minutes they should be golden brown. Open the oven door and gently lift one bun to see the bottom. If it's dry and looks baked, they're done. If not, keep them in for a few more minutes.

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