Sweet buns with pudding and crumble {drożdżówki z budyniem}

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Polish sweet buns with pudding and crumble

{drożdżówki z budyniem}

Yeasted sweet buns are my favorite dessert. If I could get away with it, I would eat them every day. The variety of sweet buns at any Polish bakery is endless {see our trip to a bakery here}, which makes it hard for me to say no! They come filled with fruit, poppyseeds, sweet cheese {my recipe here}, almond filling, no filling, you name it.

Sweet buns with pudding and crumble are one of my favorites, however. So today, I’m going to show you how I make this delicious sweet, but not too sweet dessert. The process is not difficult, just a bit time intensive. I hope you give it a shot thought, it is sooo worth it. 

Sweet buns with pudding and crumble are soft and only slightly sweet, vanilla pudding adds a bit of sweetness and crumble just makes everything better. 

Polish sweet buns with pudding and crumble

Sweet buns with pudding and crumble {drożdżówki z budyniem}

  • Yields: 15 buns
  • Prep Time: 15 min
  • Cook Time: 1.5 hrs

Ingredients

  • 2 cups of vanilla pudding
  • For blooming yeast:
  • 1/2 cup of all purpose flour
  • 1/2 cup of warm milk
  • 1 packet (1/4 oz) of dry yeast
  • 2 tbs of sugar
  • For dough:
  • 3 cups of all purpose flour
  • 1/2 cup of milk
  • 2 tbs of melted and cooled butter
  • 2 whole eggs
  • 1 tsp of vanilla extract
  • 1/4 cup of granulated sugar
  • Crumble:
  • 2/3 cup of all purpose flour
  • 1/3 cup of powdered sugar
  • 4 tbs / 60 g of cold butter
  • 1 whole egg for egg wash

Instructions

  1. Place all ingredients for blooming yeast in a large mixing bowl, mix and set aside for 10-15 minutes, until the mixture bubbles.

  2. Prepare pudding according to instructions on the package, set aside to cool.

  3. To yeast mixture add flour, milk, melted butter, eggs, vanilla and sugar and mix to combine then knead for 10-15 minutes, until dough is smooth. Set aside in a warm spot covered with a clean kitchen towel until it doubles in size.

  4. While dough is resting prepare crumble. Place all ingredients in a small bowl and massage with your fingers to combine and mixture starts to clump. Refrigerate until later.

  5. Take dough out of the bowl, roll out into a log and divide into 15 even pieces. Form each piece into a ball, flatten it and place on a baking sheet lined with parchment paper. Create a dimple in each disc.

  6. Whisk egg with about 1/2 tbs of water and brush unto each bun. Fill each dimple with pudding and then cover with crumble. Let rest of 15 minutes.

  7. In the meantime preheat oven to 350℉ / 180℃.

  8. After buns have rested bake for about 12 minutes.

If you liked my recipe, please give it ⭐️⭐️⭐️⭐️⭐️ below and share with your friends. 

Smacznego!

Love,

Anna

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10 Comments

  1. Made the SWEET BUNS WITH PUDDING AND CRUMBLE yesterday, but next time I might up the temperature a bit. I baked at 350 for the 12 minutes, but had to go an additional 9 to get a little browning. Also, I might try lemon pudding next time as well to give it a little kick. I liked how they turned out as they were not too sweet.

  2. Hi!
    I live in Rich lake , Alberta , Canada
    I am Ukrainian and our national food is the same and the name of each food is the same.
    I enjoy you videos .
    I tried the polish potato pancakes and really
    Good.

  3. I just found your blog this morning and had to try the sweet buns this afternoon. We loved them!! I will definitely be making these again! Thank you

    I have been trying many polish recipes over the last year hoping to duplicate what I remember from childhood. Here’s one!

  4. Hi Anna & Mark,
    we are just curious ,where half of the bottle with whisky disappeared? And on top of that,where disappear the whiskey from soaking raisins?
    T&H

  5. Hi, could this be made ahead of time and assembled then placed in the fridge overnight to be finished/baked in the morning..

  6. I tried it with cherry filling … delicious! Definitely needed at least 21 minutes in the oven.

  7. This was delicious! I brought them to work and everyone loved them. I plan on making more of your recipes. Thank you so much for providing this recipe and keep up the great work

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