Drożdżówki z budyniem i jabłkami are Polish yeast buns filled with custard (budyń) and apples, making them an extra creamy and flavorful take on the classic drożdżówka (sweet bun). The soft, fluffy yeast dough, similar to brioche, is slightly sweet and tender, providing the perfect base for the delicious filling.
Each bun has a small well in the center that holds a layer of smooth custard topped with a cinnamon-spiced apple filling, creating a delightful contrast between creamy and fruity flavors. Sometimes, a crumbly topping (kruszonka) is added for a bit of crunch—just like on my buns. Kruszonka is a popular Polish topping for pastries, cakes, and fruit pies, adding texture and flavor. Made from a simple mix of flour, sugar, and butter, it resembles streusel and is known for its delicious, slightly crispy crunch after baking. For a healthier twist, I used oil instead of butter in my kruszonka, which reduces unhealthy fats and cholesterol, though it does have a milder flavor.
These buns are a beloved treat in Poland, especially enjoyed with coffee or tea as a morning snack or dessert. They’re particularly popular in autumn when apple season is in full swing.
Ingredients:
Dough:
- 300 g bread flour
- 5g yeast
- 1 egg
- 25 g sugar
- 125 ml milk
- 20 g oil
Filling:
- 250 ml milk
- 15g corn starch
- 20g sugar
- 1 egg
- 1-2 apples
- A dash of cinnamon
Crumble:
- 30 g flour
- 12 g oil
- 20 g sugar
Instructions:
1. Mixing the Dough:
- In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.
- Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.
2. First Proofing:
- Transfer the dough to a lightly greased bowl, cover it with kitchen towel, and place it in a warm location.
- Allow it to double in size, which usually takes about 1-1.5 hour.
3. Prepare fillings:
- Pour milk into a pot, add corn starch, sugar and egg, mix well together.
- Cook, stirring constantly until thickened into custard.
- Remove from the heat, cover with plastic wrap and set aside to cool.
- Peel and cut apples into small cubes. Toss them with 1/2 tablespoon lemon juice and a pinch of cinnamon.
4. Prepare the crumble:
- In a small bowl, combine flour, sugar and oil.
- Use your fingers to rub the ingredients together until a crumbly mixture forms.
5. Shape the buns:
- Once the dough has risen, transfer it to a floured surface and divide it into 6-8 equal pieces.
- Roll each piece into a ball and flatten slightly to form a round buns.
- Using the bottom of a glass, press down on the center of each bun to create an indentation for the filling.
6. Assemble the buns:
- Fill the recess with a ball of prepared pudding.
- Add a few slices of cinnamon apple to the custard.
- Sprinkle crumbs over apples.
7. Bake:
- Preheat the oven to 180°C (350°F).
- Place the buns on a baking sheet lined with baking paper.
- Let them rest for another 20 minutes.
- Bake for about 20 minutes, or until the buns are golden brown.
8. Serve:
- Allow the buns to cool slightly after baking and dust with powdered sugar or drizzle with icing if desired.
- Enjoy fresh, best with a cup of tea or coffee!
